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- 1 pound large shrimp, peeled and deveined - 1 cup unsweetened shredded coconut - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon cayenne pepper (optional) - Vegetable oil, for frying - Fresh lime wedges, for serving When making crispy coconut shrimp, the right ingredients make all the difference. Start with large shrimp. They should be peeled and deveined for the best texture. I love using unsweetened shredded coconut. It gives a great flavor and crunch. Panko breadcrumbs are essential. They create a light and crispy coating that makes our shrimp shine. For the seasonings, I use all-purpose flour mixed with garlic powder, paprika, salt, and cayenne pepper. This blend of spices adds a nice kick. Eggs help the coating stick well. The cayenne pepper is optional. If you like heat, add it. If not, skip it. You will also need vegetable oil for frying. It should be hot but not smoking. Finally, fresh lime wedges add a zesty finish. They brighten up the dish and balance the richness of the shrimp. You can find the full recipe for this dish in the detailed guide. First, pat the shrimp dry with paper towels. This step is key for crispiness. When you remove moisture, the shrimp fry better. Wet shrimp can turn soggy, and we want a crunchy bite. Next, set up three shallow dishes. In the first dish, add flour mixed with garlic powder, paprika, salt, and cayenne pepper. This adds flavor to the shrimp. In the second dish, beat two large eggs until mixed well. The egg helps the coating stick. In the third dish, mix unsweetened shredded coconut and panko breadcrumbs. This will give the shrimp a nice, crunchy layer. To coat the shrimp, first dip one shrimp into the seasoned flour. Shake off the excess flour. Then, dip it into the beaten egg. Let any extra egg drip off. Finally, dredge it in the coconut and panko mix. Press gently to make sure it sticks well. Repeat this for all the shrimp. Now, heat about half an inch of vegetable oil in a large skillet. Heat it over medium heat until it reaches about 350°F (175°C). To check if the oil is ready, drop in a small piece of bread. If it sizzles right away, the oil is hot enough. Carefully add the breaded shrimp to the hot oil in small batches. Avoid overcrowding the pan, as this can lower the oil temperature. Fry each shrimp for about 2-3 minutes on each side. Look for a golden brown color to know they are done. Use a slotted spoon to transfer cooked shrimp to a paper towel-lined plate. This drains off any extra oil. When ready to serve, arrange the crispy coconut shrimp on a platter. Add fresh lime wedges on the side for squeezing over the shrimp. This adds a burst of flavor that pairs well with the crunchiness. Enjoy your delicious creation! For the complete process, refer to the Full Recipe. To make your shrimp super crispy, you need to pay attention to the frying temperature. Keep the oil at 350°F (175°C) while frying. Use a thermometer to check. This hot oil seals the shrimp fast, giving you that crunch we all love. Also, consider using chilled shrimp. Cold shrimp helps the coating stick better. It also makes the shrimp cook evenly. So, take your shrimp out of the fridge just before you start cooking. One big mistake is overcrowding the frying pan. When you add too many shrimp, the oil cools. This makes the shrimp soggy instead of crispy. Always fry in small batches. It takes a little longer, but it’s worth it. Another mistake is skipping the drying process. Wet shrimp will not crisp up well. Always pat the shrimp dry with paper towels before you start breading. This small step makes a huge difference. For dips, a sweet chili sauce works great with crispy coconut shrimp. It adds a nice kick. You can also try a tangy mango salsa for a fresh taste. As for side dishes, serve your shrimp with a light salad or coconut rice. These pairings balance the richness of the shrimp. They also enhance the flavors, making your meal even better. For the full recipe, check out the detailed instructions and let your culinary adventure begin! {{image_2}} To add heat to your crispy coconut shrimp, try using spices like cayenne pepper or chili powder. You can mix these with your flour for extra kick. You can also use hot sauce in your egg wash to spice things up. For dipping sauces, consider making a spicy mango salsa or a zesty sriracha mayo. Both options pair well with the sweetness of the coconut. If you prefer a healthier version, you can bake the shrimp instead of frying. Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. To bake, place the coated shrimp on the sheet in a single layer. Bake for 12-15 minutes, flipping halfway through. This will help them crisp up without all the oil. Just keep an eye on them to avoid burning. For a gluten-free version, swap the all-purpose flour with a gluten-free blend. You can also use gluten-free panko breadcrumbs for the coating. These options will still give you that crunch you want. To ensure crispiness, make sure your shrimp are dry before coating. You might also want to add a bit of cornstarch to your gluten-free flour. This will help create that perfect crispy texture. For the full recipe, check out the main article. After enjoying your crispy coconut shrimp, store any leftovers right away. Keep them in airtight containers. This helps keep the shrimp fresh and tasty. Before packing, let the shrimp cool down to room temperature. Don’t store warm shrimp, as it can make them soggy. To bring back the crispiness, I suggest using an oven or an air fryer. Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet. Heat them for about 10 minutes. If you use an air fryer, set it to 350°F (175°C) and cook for about 5-7 minutes. Avoid the microwave, as it will make your shrimp soft. Yes, you can freeze crispy coconut shrimp! To freeze, first, let them cool completely. Place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer bag. This will keep them from sticking together. When you want to enjoy them again, let them thaw in the fridge overnight. Reheat as mentioned above for the best results. To keep your shrimp crispy, start by drying them well. Use paper towels to remove any moisture. This step is key. When you coat the shrimp, do it in order: flour, egg, then coconut and panko. Each layer adds crunch. Fry in hot oil, around 350°F. Avoid overcrowding the pan. Let the shrimp cook freely for even crispiness. Yes, you can use frozen shrimp! First, thaw them in the fridge overnight. If you're in a hurry, run cold water over the shrimp in a bowl. After thawing, pat them dry to remove water. This helps them stay crisp when frying. Follow the same coating steps from the recipe for best results. If you can't find panko, try regular breadcrumbs. They work well but may not be as crunchy. You can also use crushed cornflakes or potato chips for a fun twist. Just crush them to a fine texture before coating your shrimp. Each option brings a unique flavor and texture to your dish. Crispy coconut shrimp lasts about 2 to 3 days in the fridge. Store them in an airtight container to keep them fresh. If you notice any moisture, the shrimp may lose their crunch. Reheat them in an oven at 375°F for about 10 minutes to regain crispiness. Crispy coconut shrimp is great with many dips! Sweet chili sauce is a top choice; it adds a nice kick. You can also try a mango salsa for a fruity touch. For a creamy option, mix mayonnaise with lime juice and sriracha for a zesty dip. Homemade sauces are easy and elevate your dish! For the full recipe, check out the comprehensive guide above. Crispy coconut shrimp is a fun and tasty dish. We covered the main ingredients, like shrimp and shredded coconut, and how to prepare them step by step. I shared tips for extra crispiness and common mistakes to avoid. You can even try spicy or baked versions. Remember, proper storage is key to keeping leftovers fresh. Enjoy experimenting with dips and sides! Now you’re ready to impress with your culinary skills. Enjoy your cooking!

- Crispy Coconut Shrimp

Indulge in the deliciousness of crispy coconut shrimp with this easy recipe! Perfectly breaded in coconut and panko, these shrimp are always a hit for appetizers or a fun dinner. You'll love how quick they come together in just 30 minutes. Ready to impress your taste buds? Click through to explore this tasty recipe and discover how to make this crunchy delight with fresh lime wedges for that extra zing!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup unsweetened shredded coconut

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (optional for heat)

Vegetable oil, for frying

Fresh lime wedges, for serving

Instructions
 

Prepare the Shrimp: Pat the shrimp dry with paper towels to remove excess moisture. This will help them crisp up during frying.

    Set Up Breading Station: In three shallow dishes, set up your breading station. In the first dish, place the flour seasoned with garlic powder, paprika, salt, and cayenne pepper. In the second dish, beat the eggs until well mixed. In the third dish, combine the shredded coconut and panko breadcrumbs.

      Coat the Shrimp: Dip each shrimp first into the seasoned flour, shaking off the excess. Next, dip the shrimp into the beaten eggs, allowing any excess to drip off. Finally, dredge the shrimp in the coconut and panko mixture, pressing gently to adhere.

        Heat the Oil: In a large skillet or frying pan, heat about 1/2 inch of vegetable oil over medium heat until hot (around 350°F/175°C). You can test the oil's readiness by dropping in a small piece of bread; if it sizzles immediately, the oil is ready.

          Fry the Shrimp: Carefully add the breaded shrimp to the hot oil in batches (do not overcrowd the pan). Fry for 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.

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

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