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Crispy Coconut Shrimp

Crispy Coconut Shrimp
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Crispy Coconut Shrimp features tender shrimp coated in a golden, toasted coconut and panko breadcrumb mixture, fried to perfection for a crunchy exterior and sweet, savory flavor inside. Ready in under 30 minutes, this easy-to-make dish is perfect as an appetizer, main course, or party snack, and pairs beautifully with various dipping sauces for a tropical taste experience.

Ingredients

Scale

Shrimp and Coatings

  • 1 lb raw shrimp, peeled and deveined (medium or large size)
  • 3/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 cup shredded coconut (unsweetened or lightly sweetened)
  • Salt and pepper, to taste
  • Vegetable oil, for shallow frying (about 2 inches in skillet)

Instructions

  1. Prepare the Coatings: Set up three shallow bowls: one with flour seasoned with salt and pepper, the second with beaten eggs, and the third with a mixture of panko breadcrumbs and shredded coconut. This three-step coating ensures a crispy and crunchy texture.
  2. Coat the Shrimp: Pat shrimp dry. Dip each shrimp first into the flour, shaking off excess, then into the beaten eggs to moisten, and finally into the coconut-panko mixture, pressing lightly so the coating sticks well.
  3. Heat the Oil: Pour about two inches of vegetable oil into a deep skillet and heat to 350°F (175°C). Use a thermometer to maintain the temperature for even frying without excess oil absorption.
  4. Fry the Shrimp: Carefully place coated shrimp into hot oil in batches, frying 2-3 minutes per side until golden brown and crispy. Avoid overcrowding to keep oil temperature steady.
  5. Drain and Cool: Remove shrimp with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Let them cool slightly to enhance crunchiness while keeping the shrimp juicy.

Notes

  • Pat shrimp thoroughly dry before coating to help the coatings adhere better.
  • Keep shrimp chilled until just before frying to maintain texture and prevent early cooking.
  • Maintain oil at 350°F using a thermometer for optimal crispiness.
  • Press coatings firmly onto shrimp to avoid falling off during frying.
  • Fresh shredded coconut browns more evenly and tastes better than pre-packaged sweetened varieties.
  • Leftover shrimp can be stored in the refrigerator uncovered or loosely covered for up to 2 days to retain crunchiness.
  • Reheat shrimp in the oven at 375°F for 5-7 minutes, flipping halfway through to revive crispiness.
  • For a gluten-free option, use rice flour and gluten-free breadcrumbs instead of all-purpose flour and panko.

Nutrition

Keywords: coconut shrimp, crispy shrimp, fried shrimp, appetizer, party snack, tropical seafood, easy shrimp recipe

Find it online: https://lillysplate.com/crispy-coconut-shrimp/