Easy Coconut Shrimp Recipe

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This Easy Coconut Shrimp recipe is a delightful way to enjoy crispy, flavorful shrimp coated in sweet coconut and Panko crumbs. Perfect for serving as an appetizer or a fun, tropical main course, these shrimp are easy to prepare and deliver a restaurant-quality dish at home. With minimal ingredients and a simple frying process, this recipe is a must-try for any shrimp lover!

Crispy, Sweet, and Savory Coconut Shrimp

Shrimp has a natural sweetness that pairs perfectly with coconut, and in this recipe, the shrimp are coated in a crunchy, golden coconut-Panko mixture. The result is a beautifully crisp exterior that contrasts wonderfully with the tender shrimp inside. Plus, with a hint of seasoning and a choice of flavorful dipping sauces, these coconut shrimp are irresistible!

No deep-frying required here! These shrimp are lightly pan-fried in a bit of oil for that crispy texture, and they cook up fast, making this a quick and satisfying dish. Whether you’re serving them for a special gathering or just enjoying them for a cozy dinner, this recipe is sure to impress.

AND the best part – it’s so simple to make!

Ingredients for Easy Coconut Shrimp

When making coconut shrimp, the combination of a few simple, fresh ingredients results in a flavorful and crunchy coating. Here’s everything you’ll need:

• All-purpose flour or whole wheat flour – You can use either type of flour depending on your preference. Flour helps the coating stick to the shrimp by acting as a base layer.
• Salt & Black Pepper – These two basic seasonings add essential flavor to the shrimp. Adjust according to your taste.
• Eggs – Beaten eggs help the coconut and Panko coating adhere to the shrimp. This is key to getting a thick, crispy layer.
• Panko bread crumbs – Panko gives a light and airy crunch, which is perfect for crispy shrimp. It pairs well with the coconut for extra texture.
• Sweetened shredded coconut – The star ingredient! Sweetened coconut adds a layer of sweetness and extra crunch when fried. Make sure to use shredded coconut to coat the shrimp evenly.
• Raw large shrimp – Peeled and deveined shrimp with the tails left on are ideal for coconut shrimp. The tails make them easier to handle and look great for presentation.
• Vegetable oil, coconut oil, or olive oil – You’ll need enough oil to fry the shrimp to a golden brown. Any of these oils work well, but coconut oil can add an extra touch of tropical flavor.

Optional but recommended for an extra flavor boost:

• Chopped cilantro – Finely chopped cilantro sprinkled over the cooked shrimp adds freshness and a pop of color.

How to Make Coconut Shrimp

Coconut shrimp may look fancy, but it’s incredibly easy to prepare with just a few basic steps. Here’s how to get that crispy golden perfection:

1. Prepare the coating: Set up a breading station with three bowls. In the first, combine the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, mix the Panko bread crumbs and shredded coconut.
2. Coat the shrimp: Begin by dipping each shrimp into the flour mixture to coat it lightly. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, dredge the shrimp in the coconut-Panko mixture, pressing gently to ensure plenty of coconut adheres. Set aside on a plate while you coat the rest.
3. Fry the shrimp: In a large skillet, heat enough oil to cover the bottom of the pan over medium heat. Fry the shrimp in batches, about 7-8 shrimp at a time. Cook for about 2-3 minutes per side until golden brown. Avoid crowding the pan to ensure they cook evenly.
4. Rest and serve: After frying, place the shrimp on a plate lined with paper towels to drain any excess oil. Sprinkle with freshly chopped cilantro for a burst of color and flavor.
5. Optional dipping sauce: For an easy dipping sauce, combine Thai chili sauce with your choice of orange, peach, or apricot preserves for a sweet and tangy accompaniment.

This delicious recipe is perfect for gatherings or a fun, tropical-themed dinner.

How Long to Fry Coconut Shrimp

Frying the perfect coconut shrimp requires just a few minutes, but the timing can vary depending on the size of your shrimp and the heat of your oil. Here’s a quick guide to help you fry your shrimp to golden perfection:

• Large Shrimp: Fry for about 2 to 3 minutes on each side. You’ll know they’re ready when the coating turns a rich golden brown, and the shrimp inside is tender and fully cooked.

Remember, overcooking shrimp can make them rubbery, so keep an eye on the clock and the color of the coating.

Tips for Cooking the Best Coconut Shrimp

• Batch Frying: Don’t overcrowd the pan. Fry the shrimp in small batches of 7-8 pieces at a time. This ensures they cook evenly and maintain their crisp texture. Too many shrimp at once will lower the oil temperature and result in soggy coating.
• Oil Temperature: Make sure your oil is properly heated to medium heat before adding the shrimp. If the oil is too cool, the shrimp will absorb more oil, and the coating won’t crisp up as well. If it’s too hot, the coconut will burn before the shrimp cooks through.

How to Store Leftover Coconut Shrimp

If you have leftovers (which is rare because they’re so delicious!), storing them properly will ensure they stay fresh:

• In the Refrigerator: Store any leftover coconut shrimp in an airtight container in the fridge for up to 3 days. Reheat them in a preheated oven at 350˚F for 10-15 minutes to restore their crispiness.
• In the Freezer: You can also freeze the shrimp. After frying, allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe container or bag. They can be stored for up to 3 months.

Cooking Tips

• Resting the Shrimp: After frying, let the shrimp rest on paper towels for a few minutes to allow any excess oil to drain. This ensures they remain crispy and light.
• Dipping Sauce: While optional, serving these shrimp with a sweet and tangy dipping sauce like Thai chili sauce mixed with orange, peach, or apricot preserves really elevates the flavor profile.

These shrimp are best enjoyed fresh and crispy, but with proper storage and reheating, you can continue to enjoy their deliciousness even after the initial meal!

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