Coconut Shrimp Recipe

There’s something irresistibly satisfying about creating a dish that’s both crispy and bursting with flavor, and trust me, these coconut panko shrimp have got to be my go-to comfort food whenever I’m in the mood for something indulgent. From the satisfying crunch of the coconut-panko coating to the tender, juicy shrimp inside, it’s a no-guilt pleasure that always brings a bit of tropical flair to my kitchen, without requiring a passport. Let’s dive in!

Creating perfectly crispy Coconut Shrimp is something I love. My version features shrimp that have been peeled and deveined and are now coated in a delightful mix of all-purpose flour, panko breadcrumbs, and sweetened coconut.

Paprika and black pepper give these shrimp a touch of spice that makes them, along with lime, the perfect companions for a margarita. You may not need the full amount of oil when frying if you opt to use a wok instead of a deep pot.

And the amount of flour, coconut, and shrimp you use may make these very close to a full meal. But with the margarita as accompaniment, you’re good to go.

Coconut Shrimp Recipe Ingredients

• Shrimp: High in protein, low in calories, rich in omega-3 fatty acids.
• All-purpose flour: Provides carbohydrates, helps achieve a crispy coating.
• Sweetened coconut: Adds sweetness, texture-rich, contributes dietary fiber.
• Eggs: Bind ingredients, add moisture and protein content.
• Panko breadcrumbs: Light, crispy texture, lower in calories than regular breadcrumbs.

Coconut Shrimp Recipe Ingredient Quantities

• 1 pound large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 2 large eggs
• 3/4 cup shredded sweetened coconut
• 3/4 cup panko breadcrumbs
• Vegetable oil, for frying
• Lime wedges, for serving
• Dipping sauce of choice (optional)

How to Make this Coconut Shrimp Recipe

1. Peel and devein the shrimp, and then dry them very well.

2. In a broad bowl, combine flour, salt, paprika, and black pepper.

3. In another bowl, mix the eggs until they are well blended.

4. In a different shallow dish, combine the shredded coconut with the panko breadcrumbs.

5. Each shrimp should be seasoned and dredged in flour. When doing so, be sure to shake off any excess. This is a key part of the breading process.

6. Coat the shrimp that have been dusted with flour in the beaten eggs, making sure they are completely covered.

7. Coat the shrimp in the coconut-panko mixture, pressing gently to ensure adherence.

8. Warm vegetable oil in a deep skillet or frying pan over medium-high heat.

9. Batch fry the shrimp for 2-3 minutes on each side, until they are golden brown and crispy.

10. Drain the shrimp on a plate lined with paper towels and serve them piping hot alongside lime wedges. A dipping sauce of your choosing could augment the experience. But remember: Vaseline is not a dipping sauce.

Coconut Shrimp Recipe Equipment Needed

1. Knife
2. Cutting board
3. Paper towels
4. Three bowls
5. Shallow dish
6. Deep skillet or frying pan
7. Tongs
8. Plate
9. Serving platter
10. Measuring cups
11. Measuring spoons

FAQ

• Can I use unsweetened coconut instead of sweetened?You can indeed use unsweetened coconut, but sweetened coconut gives a nice balance to the dish’s savory flavors.
• What oil is best for frying the shrimp?Oils that work well when frying have high smoke points. Vegetable oil is a great choice; however, any neutral oil that can be used for frying works too.
• Can I bake the shrimp instead of frying?You can bake them at 400°F (200°C) for around 15-18 minutes, although it’s best to turn them halfway through so they cook evenly.
• How do I ensure the coating sticks well to the shrimp?Make sure that the shrimp are completely dry before dredging them in flour, and make sure that every layer (flour, egg, and coconut-panko mix) completely coats the shrimp.
• What dipping sauce pairs well with coconut shrimp?Well-liked choices consist of sweet chili sauce, mango salsa, or a creamy sriracha mayonnaise.
• How can I make the recipe gluten-free?Replace the all-purpose flour and panko with gluten-free versions.
• How should leftovers be stored?Keep in an airtight container in the refrigerator for as long as 48 hours, and restore to freshness in the reheating oven.

Coconut Shrimp Recipe Substitutions and Variations

**For all-purpose flour:**
Substitute with cornstarch or almond flour for a gluten-free option.
Replace salt with kosher salt or sea salt for a slightly different flavor.
For eggs: Use a mixture of 2 tablespoons of water with 1 tablespoon of ground flaxseed. This is a vegan alternative to eggs.
For shredded sweetened coconut: Use unsweetened shredded coconut and add a teaspoon of sugar to maintain sweetness.
For panko breadcrumbs: Regular breadcrumbs or crushed cornflakes can be used for a different texture.

Pro Tips

1. Dry the Shrimp Thoroughly Before you begin the breading process, make sure the shrimp are completely dry. This will help the flour adhere better, resulting in a crispier coating.

2. Use a Thermometer When frying, maintain the oil temperature between 350°F to 375°F. This ensures the shrimp cook evenly without absorbing excess oil, which keeps them crispy.

3. Double Coat for Extra Crispiness For an extra crispy texture, repeat the egg and coconut-panko coating process twice before frying.

4. Drain Properly After frying, let the shrimp rest on a wire rack instead of paper towels. This allows excess oil to drain away without making the shrimp soggy.

5. Prepare in Batches Fry the shrimp in small batches to prevent overcrowding the pan. Overcrowding lowers the oil temperature, which can result in greasy, unevenly cooked shrimp.