![- 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 For crispy coconut shrimp, I always pick large shrimp. They fry up perfectly and get nice and crunchy. Peeling and deveining them is easy, and it makes a big difference in taste. - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon cayenne pepper (optional for spice) Seasonings are key for flavor. I love adding garlic powder and paprika for depth. If you like heat, cayenne adds a spicy kick. Adjust to your taste! - Vegetable oil, for frying - Fresh lime wedges, for serving The right oil is important. I use vegetable oil because it has a high smoke point. Fresh lime wedges brighten the dish and give it a fresh twist. Serve them on the side for a zesty finish. You can find the full recipe in the sections above. Enjoy making this crispy coconut shrimp delight! First, pat the shrimp dry with paper towels. This step is key. Moisture makes the shrimp soggy. Dry shrimp will fry up crispy and light. Next, set up your breading area. You’ll need three shallow dishes. This will help you coat the shrimp easily. Now, let’s create the breading stations. In the first dish, mix the flour with garlic powder, paprika, salt, and cayenne pepper. This blend adds flavor to the shrimp. In the second dish, beat the eggs until they look frothy. For the third dish, mix the shredded coconut with panko breadcrumbs. This mixture gives the shrimp a crunchy coat. To coat each shrimp, start with the flour. Dip it in the flour mixture and shake off the extra. Next, move it to the egg. Let the excess egg drip off before moving to the last dish. Roll the shrimp in the coconut-panko mix. Press gently so the coating sticks well. Now, we need to heat the oil. Pour vegetable oil into a large skillet. Aim for about 1/2 inch deep. Heat it over medium until it reaches about 350°F (175°C). To check if it's ready, drop in a small piece of bread. If it sizzles, it’s good to go! Carefully add the coated shrimp to the hot oil in small batches. Avoid overcrowding the pan. Fry each shrimp for about 2-3 minutes on each side. Look for a golden brown color. Once done, use a slotted spoon to move the shrimp to a plate lined with paper towels. This helps drain any extra oil. Enjoy your crispy coconut shrimp with fresh lime wedges for that zesty finish! If you want the full recipe, check out the [Full Recipe]. To get that perfect crispiness, start by pat drying the shrimp. Remove any moisture with paper towels. This step is key. Wet shrimp won't fry well. They will steam instead of crisping up. Next, keep an eye on your oil temperature. Heat your oil to about 350°F (175°C). If the oil is too cool, the shrimp will absorb too much oil. If it's too hot, the outside will burn before cooking inside. One common mistake is overcrowding the frying pan. If you add too many shrimp at once, the oil cools down. This causes uneven cooking and soggy shrimp. Fry in small batches for the best results. Another mistake is incorrect breading techniques. Make sure to coat each shrimp evenly. Each shrimp needs to be fully covered in flour, egg, and coconut-panko mix. This ensures a crunchy texture. For a complete meal, serve your crispy coconut shrimp with a fresh salad or steamed veggies. Both pair well and add color to your plate. Dipping sauces can enhance the flavor. Try a sweet chili sauce for a hint of heat. A tangy mango salsa also works well. Fresh lime wedges add a zesty touch and brighten up the dish. For the full recipe, check out the Crispy Coconut Shrimp Delight! {{image_4}} You can spice up your crispy coconut shrimp with different flavors. Adding spices can really enhance the taste. Try mixing in some chili powder for heat or smoked paprika for depth. If you like a bit of sweetness, a dash of cinnamon can work wonders too. You can also swap breadcrumbs. Instead of panko, use crushed cornflakes for a crunchier texture. Regular breadcrumbs or even crushed potato chips can add a unique twist. Each type brings its own flavor and crunch to the dish, making every bite exciting. Making this recipe fit specific diets is easy. For a gluten-free option, use almond flour instead of regular flour. Look for gluten-free breadcrumbs or make your own by grinding gluten-free crackers. If you want a vegan version, you can replace the eggs with a mixture of flaxseed and water. Mix one tablespoon of ground flaxseed with three tablespoons of water, and let it sit for a few minutes. This acts as a binding agent. Use chickpea flour instead of all-purpose flour for coating. These swaps make it easy to enjoy this dish without sacrificing flavor. How you present your crispy coconut shrimp can make a big difference. Arrange the shrimp on a big platter, garnished with fresh herbs like cilantro or parsley. A slice of pineapple or mango can add color and freshness. For side dishes, consider serving with a zesty coleslaw or a tropical fruit salad. These pair nicely with the shrimp. You can also serve your shrimp with a spicy dipping sauce, like sweet chili sauce or a tangy mango salsa. This adds another layer of flavor that makes the meal even more enjoyable. For the full recipe, check out the Crispy Coconut Shrimp Delight section! To keep your crispy coconut shrimp fresh, store them in an airtight container. Make sure the shrimp cool completely before placing them inside. This step helps prevent sogginess. I recommend using glass or plastic containers with tight lids. If you do not have these, use a resealable plastic bag. Just remove as much air as possible before sealing. To reheat your shrimp without losing that crunchy texture, use an oven. Preheat it to 375°F (190°C). Place the shrimp on a baking sheet in a single layer. Bake for about 8-10 minutes or until they heat through. You can also use an air fryer for a crispier finish. Set it to 375°F (190°C) and cook for 5-7 minutes. If you want to keep them moist, cover them with foil for the first half. If you want to freeze the breaded shrimp, prepare them before frying. Lay them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They will stay fresh for about three months. To cook from frozen, do not thaw. Fry the shrimp directly from the freezer. Adjust the cooking time by adding 1-2 minutes. This method keeps them crispy and delicious. For the full recipe, check out the instructions above. For this crispy coconut shrimp, I recommend using large shrimp. They provide a great bite and hold up well during cooking. Look for shrimp labeled as "16/20" or "21/25." These numbers indicate the count per pound, and they offer a nice size for frying. Fresh shrimp is best, but frozen shrimp works too. Just make sure to thaw them properly before cooking. If you want a healthier version, you can bake the shrimp instead. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the breaded shrimp on the sheet and spray lightly with cooking spray. Bake for about 15-20 minutes, flipping halfway through. This method gives you a crispy texture without all the oil. Yes, you can prepare the shrimp ahead of time. After breading, place the shrimp on a baking sheet and chill them in the fridge for up to an hour. This helps the coating stick better. If you want to store them longer, you can freeze the breaded shrimp. Just remember to separate them with parchment paper before freezing. When ready, fry or bake them straight from the freezer. Many seafood restaurants offer crispy coconut shrimp. Popular chains like Red Lobster and Bonefish Grill serve their own versions. Prices can range from $10 to $20 depending on the restaurant. Local seafood spots may also have unique takes on the dish. Always check online menus or ask around for recommendations in your area. This blog post covered everything you need for crispy coconut shrimp. We explored the main ingredients, seasonings, and key cooking essentials. I shared step-by-step instructions for preparation and frying. You learned tips for the perfect crispiness and common mistakes to avoid. We also discussed variations and storage options. These insights will help you create a delicious dish that impresses. Enjoy making your coconut shrimp and feel free to experiment with flavors. The kitchen is your canvas!](https://recipetorch.com/wp-content/uploads/2025/05/a6f38903-75f3-48f1-9b74-ab4b1556efc6-768x768.webp)
Crispy Coconut Shrimp are a tasty treat that’s sure to please! If you love crunchy flavors with a hint of sweetness, you’ll want to dive right into this dish. I’ll show you how to make shrimp golden-brown and delicious, using simple ingredients. Whether it’s a fun snack or a dish to impress guests, this recipe is a winner. Ready for your next favorite meal? Let’s get started on this irresistible fried delight!
Ingredients
Main 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
For crispy coconut shrimp, I always pick large shrimp. They fry up perfectly and get nice and crunchy. Peeling and deveining them is easy, and it makes a big difference in taste.
Seasonings
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon cayenne pepper (optional for spice)
Seasonings are key for flavor. I love adding garlic powder and paprika for depth. If you like heat, cayenne adds a spicy kick. Adjust to your taste!
Cooking Essentials
– Vegetable oil, for frying
– Fresh lime wedges, for serving
The right oil is important. I use vegetable oil because it has a high smoke point. Fresh lime wedges brighten the dish and give it a fresh twist. Serve them on the side for a zesty finish.
You can find the full recipe in the sections above. Enjoy making this crispy coconut shrimp delight!
Step-by-Step Instructions
Preparation of Shrimp
First, pat the shrimp dry with paper towels. This step is key. Moisture makes the shrimp soggy. Dry shrimp will fry up crispy and light. Next, set up your breading area. You’ll need three shallow dishes. This will help you coat the shrimp easily.
Breading Process
Now, let’s create the breading stations. In the first dish, mix the flour with garlic powder, paprika, salt, and cayenne pepper. This blend adds flavor to the shrimp. In the second dish, beat the eggs until they look frothy. For the third dish, mix the shredded coconut with panko breadcrumbs. This mixture gives the shrimp a crunchy coat.
To coat each shrimp, start with the flour. Dip it in the flour mixture and shake off the extra. Next, move it to the egg. Let the excess egg drip off before moving to the last dish. Roll the shrimp in the coconut-panko mix. Press gently so the coating sticks well.
Cooking Process
Now, we need to heat the oil. Pour vegetable oil into a large skillet. Aim for about 1/2 inch deep. Heat it over medium until it reaches about 350°F (175°C). To check if it’s ready, drop in a small piece of bread. If it sizzles, it’s good to go!
Carefully add the coated shrimp to the hot oil in small batches. Avoid overcrowding the pan. Fry each shrimp for about 2-3 minutes on each side. Look for a golden brown color. Once done, use a slotted spoon to move the shrimp to a plate lined with paper towels. This helps drain any extra oil.
Enjoy your crispy coconut shrimp with fresh lime wedges for that zesty finish! If you want the full recipe, check out the [Full Recipe].
Tips & Tricks
Achieving the Perfect Crispiness
To get that perfect crispiness, start by pat drying the shrimp. Remove any moisture with paper towels. This step is key. Wet shrimp won’t fry well. They will steam instead of crisping up.
Next, keep an eye on your oil temperature. Heat your oil to about 350°F (175°C). If the oil is too cool, the shrimp will absorb too much oil. If it’s too hot, the outside will burn before cooking inside.
Common Mistakes to Avoid
One common mistake is overcrowding the frying pan. If you add too many shrimp at once, the oil cools down. This causes uneven cooking and soggy shrimp. Fry in small batches for the best results.
Another mistake is incorrect breading techniques. Make sure to coat each shrimp evenly. Each shrimp needs to be fully covered in flour, egg, and coconut-panko mix. This ensures a crunchy texture.
Serving Suggestions
For a complete meal, serve your crispy coconut shrimp with a fresh salad or steamed veggies. Both pair well and add color to your plate.
Dipping sauces can enhance the flavor. Try a sweet chili sauce for a hint of heat. A tangy mango salsa also works well. Fresh lime wedges add a zesty touch and brighten up the dish.
For the full recipe, check out the Crispy Coconut Shrimp Delight!
Variations
Flavor Variations
You can spice up your crispy coconut shrimp with different flavors. Adding spices can really enhance the taste. Try mixing in some chili powder for heat or smoked paprika for depth. If you like a bit of sweetness, a dash of cinnamon can work wonders too.
You can also swap breadcrumbs. Instead of panko, use crushed cornflakes for a crunchier texture. Regular breadcrumbs or even crushed potato chips can add a unique twist. Each type brings its own flavor and crunch to the dish, making every bite exciting.
Dietary Adaptations
Making this recipe fit specific diets is easy. For a gluten-free option, use almond flour instead of regular flour. Look for gluten-free breadcrumbs or make your own by grinding gluten-free crackers.
If you want a vegan version, you can replace the eggs with a mixture of flaxseed and water. Mix one tablespoon of ground flaxseed with three tablespoons of water, and let it sit for a few minutes. This acts as a binding agent. Use chickpea flour instead of all-purpose flour for coating. These swaps make it easy to enjoy this dish without sacrificing flavor.
Serving Style Variations
How you present your crispy coconut shrimp can make a big difference. Arrange the shrimp on a big platter, garnished with fresh herbs like cilantro or parsley. A slice of pineapple or mango can add color and freshness.
For side dishes, consider serving with a zesty coleslaw or a tropical fruit salad. These pair nicely with the shrimp. You can also serve your shrimp with a spicy dipping sauce, like sweet chili sauce or a tangy mango salsa. This adds another layer of flavor that makes the meal even more enjoyable.
For the full recipe, check out the Crispy Coconut Shrimp Delight section!
Storage Info
Storing Leftovers
To keep your crispy coconut shrimp fresh, store them in an airtight container. Make sure the shrimp cool completely before placing them inside. This step helps prevent sogginess. I recommend using glass or plastic containers with tight lids. If you do not have these, use a resealable plastic bag. Just remove as much air as possible before sealing.
Reheating Guidelines
To reheat your shrimp without losing that crunchy texture, use an oven. Preheat it to 375°F (190°C). Place the shrimp on a baking sheet in a single layer. Bake for about 8-10 minutes or until they heat through. You can also use an air fryer for a crispier finish. Set it to 375°F (190°C) and cook for 5-7 minutes. If you want to keep them moist, cover them with foil for the first half.
Freezing Instructions
If you want to freeze the breaded shrimp, prepare them before frying. Lay them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They will stay fresh for about three months. To cook from frozen, do not thaw. Fry the shrimp directly from the freezer. Adjust the cooking time by adding 1-2 minutes. This method keeps them crispy and delicious. For the full recipe, check out the instructions above.
FAQs
What is the best type of shrimp to use for this recipe?
For this crispy coconut shrimp, I recommend using large shrimp. They provide a great bite and hold up well during cooking. Look for shrimp labeled as “16/20” or “21/25.” These numbers indicate the count per pound, and they offer a nice size for frying. Fresh shrimp is best, but frozen shrimp works too. Just make sure to thaw them properly before cooking.
How do I make crispy coconut shrimp without frying?
If you want a healthier version, you can bake the shrimp instead. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the breaded shrimp on the sheet and spray lightly with cooking spray. Bake for about 15-20 minutes, flipping halfway through. This method gives you a crispy texture without all the oil.
Can I prepare the shrimp in advance?
Yes, you can prepare the shrimp ahead of time. After breading, place the shrimp on a baking sheet and chill them in the fridge for up to an hour. This helps the coating stick better. If you want to store them longer, you can freeze the breaded shrimp. Just remember to separate them with parchment paper before freezing. When ready, fry or bake them straight from the freezer.
Where can I find crispy coconut shrimp at restaurants?
Many seafood restaurants offer crispy coconut shrimp. Popular chains like Red Lobster and Bonefish Grill serve their own versions. Prices can range from $10 to $20 depending on the restaurant. Local seafood spots may also have unique takes on the dish. Always check online menus or ask around for recommendations in your area.
This blog post covered everything you need for crispy coconut shrimp. We explored the main ingredients, seasonings, and key cooking essentials. I shared step-by-step instructions for preparation and frying. You learned tips for the perfect crispiness and common mistakes to avoid. We also discussed variations and storage options.
These insights will help you create a delicious dish that impresses. Enjoy making your coconut shrimp and feel free to experiment with flavors. The kitchen is your canvas!
![- 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 For crispy coconut shrimp, I always pick large shrimp. They fry up perfectly and get nice and crunchy. Peeling and deveining them is easy, and it makes a big difference in taste. - 1 teaspoon garlic powder - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon cayenne pepper (optional for spice) Seasonings are key for flavor. I love adding garlic powder and paprika for depth. If you like heat, cayenne adds a spicy kick. Adjust to your taste! - Vegetable oil, for frying - Fresh lime wedges, for serving The right oil is important. I use vegetable oil because it has a high smoke point. Fresh lime wedges brighten the dish and give it a fresh twist. Serve them on the side for a zesty finish. You can find the full recipe in the sections above. Enjoy making this crispy coconut shrimp delight! First, pat the shrimp dry with paper towels. This step is key. Moisture makes the shrimp soggy. Dry shrimp will fry up crispy and light. Next, set up your breading area. You’ll need three shallow dishes. This will help you coat the shrimp easily. Now, let’s create the breading stations. In the first dish, mix the flour with garlic powder, paprika, salt, and cayenne pepper. This blend adds flavor to the shrimp. In the second dish, beat the eggs until they look frothy. For the third dish, mix the shredded coconut with panko breadcrumbs. This mixture gives the shrimp a crunchy coat. To coat each shrimp, start with the flour. Dip it in the flour mixture and shake off the extra. Next, move it to the egg. Let the excess egg drip off before moving to the last dish. Roll the shrimp in the coconut-panko mix. Press gently so the coating sticks well. Now, we need to heat the oil. Pour vegetable oil into a large skillet. Aim for about 1/2 inch deep. Heat it over medium until it reaches about 350°F (175°C). To check if it's ready, drop in a small piece of bread. If it sizzles, it’s good to go! Carefully add the coated shrimp to the hot oil in small batches. Avoid overcrowding the pan. Fry each shrimp for about 2-3 minutes on each side. Look for a golden brown color. Once done, use a slotted spoon to move the shrimp to a plate lined with paper towels. This helps drain any extra oil. Enjoy your crispy coconut shrimp with fresh lime wedges for that zesty finish! If you want the full recipe, check out the [Full Recipe]. To get that perfect crispiness, start by pat drying the shrimp. Remove any moisture with paper towels. This step is key. Wet shrimp won't fry well. They will steam instead of crisping up. Next, keep an eye on your oil temperature. Heat your oil to about 350°F (175°C). If the oil is too cool, the shrimp will absorb too much oil. If it's too hot, the outside will burn before cooking inside. One common mistake is overcrowding the frying pan. If you add too many shrimp at once, the oil cools down. This causes uneven cooking and soggy shrimp. Fry in small batches for the best results. Another mistake is incorrect breading techniques. Make sure to coat each shrimp evenly. Each shrimp needs to be fully covered in flour, egg, and coconut-panko mix. This ensures a crunchy texture. For a complete meal, serve your crispy coconut shrimp with a fresh salad or steamed veggies. Both pair well and add color to your plate. Dipping sauces can enhance the flavor. Try a sweet chili sauce for a hint of heat. A tangy mango salsa also works well. Fresh lime wedges add a zesty touch and brighten up the dish. For the full recipe, check out the Crispy Coconut Shrimp Delight! {{image_4}} You can spice up your crispy coconut shrimp with different flavors. Adding spices can really enhance the taste. Try mixing in some chili powder for heat or smoked paprika for depth. If you like a bit of sweetness, a dash of cinnamon can work wonders too. You can also swap breadcrumbs. Instead of panko, use crushed cornflakes for a crunchier texture. Regular breadcrumbs or even crushed potato chips can add a unique twist. Each type brings its own flavor and crunch to the dish, making every bite exciting. Making this recipe fit specific diets is easy. For a gluten-free option, use almond flour instead of regular flour. Look for gluten-free breadcrumbs or make your own by grinding gluten-free crackers. If you want a vegan version, you can replace the eggs with a mixture of flaxseed and water. Mix one tablespoon of ground flaxseed with three tablespoons of water, and let it sit for a few minutes. This acts as a binding agent. Use chickpea flour instead of all-purpose flour for coating. These swaps make it easy to enjoy this dish without sacrificing flavor. How you present your crispy coconut shrimp can make a big difference. Arrange the shrimp on a big platter, garnished with fresh herbs like cilantro or parsley. A slice of pineapple or mango can add color and freshness. For side dishes, consider serving with a zesty coleslaw or a tropical fruit salad. These pair nicely with the shrimp. You can also serve your shrimp with a spicy dipping sauce, like sweet chili sauce or a tangy mango salsa. This adds another layer of flavor that makes the meal even more enjoyable. For the full recipe, check out the Crispy Coconut Shrimp Delight section! To keep your crispy coconut shrimp fresh, store them in an airtight container. Make sure the shrimp cool completely before placing them inside. This step helps prevent sogginess. I recommend using glass or plastic containers with tight lids. If you do not have these, use a resealable plastic bag. Just remove as much air as possible before sealing. To reheat your shrimp without losing that crunchy texture, use an oven. Preheat it to 375°F (190°C). Place the shrimp on a baking sheet in a single layer. Bake for about 8-10 minutes or until they heat through. You can also use an air fryer for a crispier finish. Set it to 375°F (190°C) and cook for 5-7 minutes. If you want to keep them moist, cover them with foil for the first half. If you want to freeze the breaded shrimp, prepare them before frying. Lay them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They will stay fresh for about three months. To cook from frozen, do not thaw. Fry the shrimp directly from the freezer. Adjust the cooking time by adding 1-2 minutes. This method keeps them crispy and delicious. For the full recipe, check out the instructions above. For this crispy coconut shrimp, I recommend using large shrimp. They provide a great bite and hold up well during cooking. Look for shrimp labeled as "16/20" or "21/25." These numbers indicate the count per pound, and they offer a nice size for frying. Fresh shrimp is best, but frozen shrimp works too. Just make sure to thaw them properly before cooking. If you want a healthier version, you can bake the shrimp instead. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the breaded shrimp on the sheet and spray lightly with cooking spray. Bake for about 15-20 minutes, flipping halfway through. This method gives you a crispy texture without all the oil. Yes, you can prepare the shrimp ahead of time. After breading, place the shrimp on a baking sheet and chill them in the fridge for up to an hour. This helps the coating stick better. If you want to store them longer, you can freeze the breaded shrimp. Just remember to separate them with parchment paper before freezing. When ready, fry or bake them straight from the freezer. Many seafood restaurants offer crispy coconut shrimp. Popular chains like Red Lobster and Bonefish Grill serve their own versions. Prices can range from $10 to $20 depending on the restaurant. Local seafood spots may also have unique takes on the dish. Always check online menus or ask around for recommendations in your area. This blog post covered everything you need for crispy coconut shrimp. We explored the main ingredients, seasonings, and key cooking essentials. I shared step-by-step instructions for preparation and frying. You learned tips for the perfect crispiness and common mistakes to avoid. We also discussed variations and storage options. These insights will help you create a delicious dish that impresses. Enjoy making your coconut shrimp and feel free to experiment with flavors. The kitchen is your canvas!](https://recipetorch.com/wp-content/uploads/2025/05/a6f38903-75f3-48f1-9b74-ab4b1556efc6-250x250.webp)
