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Crispy coconut shrimp offers a blend of crunchy and juicy. You get the perfect bite with each shrimp. The mix of coconut and Panko adds a fun twist. This dish is easy to make and pleasing to eat. You can find the full recipe at the end. To make crispy coconut shrimp, you will need: - 1 pound large shrimp, peeled and deveined - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup shredded coconut (sweetened or unsweetened) - 1 cup Panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Vegetable oil, for frying - Fresh lime wedges, for serving Each ingredient plays a key role in flavor and texture. The shrimp give you that sweet ocean taste. The flour helps the egg and coating stick. The coconut and Panko create that crunch you crave. You can swap some ingredients if needed. For a gluten-free option, use rice flour instead of all-purpose flour. You can also use almond flour for a nutty flavor. Instead of shrimp, try this with chicken or tofu for variety. If you don't have Panko, regular breadcrumbs work too, but they won't be as crispy. Start by rinsing the shrimp under cold water. This step is key to removing any grit. After rinsing, pat the shrimp dry with paper towels. Dry shrimp will hold the coating better. Now, season the shrimp with salt, pepper, garlic powder, and paprika. These spices add a great flavor base. Set the seasoned shrimp aside while you prepare the breading. Create your breading station with three bowls. In the first bowl, add 1 cup of all-purpose flour. In the second bowl, place 2 large beaten eggs. In the third bowl, mix 1 cup of shredded coconut with 1 cup of Panko breadcrumbs. The Panko gives a nice crunch. This setup makes it easy to coat the shrimp evenly. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil should shimmer, reaching about 350°F. While the oil heats, take one shrimp at a time. First, dredge it in the flour, shaking off the excess. Then dip it in the beaten eggs. Finally, coat it in the coconut-Panko mixture, pressing lightly. This step ensures the coating sticks well. Carefully place the breaded shrimp in the hot oil. Cook them in batches to avoid overcrowding. Fry for about 2-3 minutes on each side. You want them golden brown and crispy. Use a slotted spoon to transfer the cooked shrimp to a plate lined with paper towels. This helps drain excess oil. Serve the crispy coconut shrimp on a platter with fresh lime wedges. The lime adds a fresh zing to every bite. For the full recipe, check out the above section. To get that perfect crunch, use Panko breadcrumbs. They are lighter than regular breadcrumbs. Mix the shredded coconut with the Panko for extra flavor. Always make sure your oil is hot enough. If the oil is too cool, the shrimp will soak up too much oil. Aim for a temperature of about 350°F. Fry the shrimp in small batches, so they cook evenly. A common mistake is overcrowding the pan. If you add too many shrimp at once, they will steam instead of fry. Another mistake is not drying the shrimp well. Wet shrimp will not hold the coating. Also, don’t skip seasoning the shrimp. A little salt and pepper go a long way. Lastly, be careful not to overcook the shrimp. They only need about 2-3 minutes per side. Crispy coconut shrimp pairs great with a zesty dipping sauce. Try a sweet chili sauce or a tangy mango salsa. You can also serve it with fresh lime wedges. The lime juice adds a bright, fresh flavor. For sides, consider a light salad or coconut rice. Both add a nice touch to the meal. For the full recipe, check out the Crispy Coconut Shrimp section. {{image_2}} If you need a gluten-free version, swap the all-purpose flour for a gluten-free flour blend. You can find these blends in most grocery stores. For the Panko breadcrumbs, use gluten-free ones, too. This change keeps the dish crispy and tasty without gluten. You won’t lose any flavor or crunch! You can boost the flavor of your crispy coconut shrimp. Try adding spices like cayenne pepper for heat or a bit of lime zest for freshness. Consider adding fresh herbs like cilantro or parsley to the coconut mixture. This adds a nice twist. You can even use flavored coconut, like toasted coconut, for a deeper taste. If you prefer to bake or air fry, you can still get great results. For baking, preheat your oven to 425°F (220°C). Place the shrimp on a baking sheet lined with parchment paper. Spray them lightly with oil for crispness. Bake for 12-15 minutes until golden and crunchy. For air frying, preheat the air fryer to 400°F (200°C). Cook the shrimp for about 8-10 minutes, shaking the basket halfway through. Both methods reduce oil while keeping that great crunch. For the full recipe, check out the detailed cooking steps provided. After cooking, store leftover coconut shrimp in an airtight container. Place a paper towel at the bottom to soak up moisture. This helps keep the shrimp crisp. Store them in the fridge for up to two days. If you want to keep them longer, freezing is a great option. To reheat, use the oven for best results. Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet. Bake for about 10-15 minutes until they are hot and crispy again. You can also use an air fryer. Set it to 350°F (175°C) and heat for 5-8 minutes. This keeps them crunchy and tasty. If you want to freeze coconut shrimp, let them cool completely first. Arrange them in a single layer on a baking sheet. Place the sheet in the freezer until the shrimp are firm. Once frozen, transfer them to a freezer bag or container. They can stay frozen for up to three months. When ready to eat, cook from frozen. Fry or bake as usual for a quick meal. For the full recipe, check out the Crispy Coconut Shrimp details above. Crispy coconut shrimp pairs well with many sides. I love serving it with a fresh salad. A simple green salad with lime vinaigrette is a great choice. You could also serve it with rice. Coconut rice or jasmine rice adds nice flavor. For extra crunch, try coleslaw. Its tangy taste balances the sweetness of the shrimp. Dipping sauce is a must! A sweet chili sauce or tangy mango salsa works great. You can tell shrimp is done when it turns pink. The flesh should look opaque and firm. When frying, cook each side for about 2-3 minutes. Keep an eye on the color change. If the shrimp curl tightly, it’s a sign it’s overcooked. To be sure, you can use a food thermometer. The internal temperature should reach 120°F (49°C). This guarantees a safe and tasty shrimp. You can prepare coconut shrimp ahead of time, but it’s best to fry it fresh. For pre-preparation, coat the shrimp and place them on a tray. Cover and store in the fridge for up to 2 hours. When ready to serve, heat your oil and fry them. If you want to make them a day ahead, freeze them after coating. Just remember to thaw before frying. This way, they stay crispy and delicious. For the full recipe, check out the detailed instructions. This article covered how to make crispy coconut shrimp. We looked at the ingredients, step-by-step instructions, tips, variations, and storage info. Remember, use substitutions if needed and watch for common mistakes. Enjoy the perfect crisp by following the tips shared. Whether baking or frying, these shrimp can shine. Don’t forget to pair them wisely for the best flavor. Now, you’re ready to impress with your cooking skills! Happy cooking!

- Crispy Coconut Shrimp

Indulge in the delightful crunch of crispy coconut shrimp! This easy recipe combines succulent shrimp with a crispy coconut and Panko coating, making it the perfect appetizer or main dish. With a prep time of just 20 minutes, you'll have a golden, flavorful treat ready in no time. Serve with fresh lime wedges for an extra zing. Click through to discover how to make this delicious dish that everyone will love!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs, beaten

1 cup shredded coconut (sweetened or unsweetened)

1 cup Panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Vegetable oil, for frying

Fresh lime wedges, for serving

Instructions
 

Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Season with salt, pepper, garlic powder, and paprika. Set aside.

    Set Up Breading Station: In three separate bowls, place the flour, beaten eggs, and a mixture of shredded coconut and Panko breadcrumbs combined in the third bowl.

      Coat the Shrimp: Working one shrimp at a time, first dredge it in flour, shaking off excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp in the coconut-Panko mixture, pressing lightly to adhere.

        Heat the Oil: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until shimmering (about 350°F/175°C).

          Fry the Shrimp: Carefully place the breaded shrimp in the hot oil, cooking in batches to avoid overcrowding. Fry for about 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.

            Serve: Arrange the crispy coconut shrimp on a serving platter. Serve with lime wedges for squeezing over the top.

              Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4