Crispy Coconut Lime Shrimp

🕒 Prep: 15 min
🔥 Cook: 6 min
🍽 Serves: 4
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If you're craving a taste of the tropics, these Crispy Coconut Lime Shrimp are just the ticket. With their zesty, crunchy coating, they make for a perfect appetizer or a satisfying main dish. The combination of lime and coconut brings an irresistible freshness and a touch of sweetness that will have you reaching for seconds.

Ingredients for Crispy Coconut Lime Shrimp

Shrimp are the star of this dish, providing a juicy, tender bite. You'll want to use large shrimp for the best texture. Sweetened shredded coconut adds a hint of sweetness and crunch that pairs wonderfully with the lime. Panko breadcrumbs are used for their light, airy texture that crisps up beautifully. All-purpose flour helps the coating adhere to the shrimp, while the salt and black pepper add basic seasoning to enhance the flavors. The eggs act as a binding agent, helping the coconut mixture stick to the shrimp. Finally, the lime zest and lime juice infuse the shrimp with a bright, citrusy flavor that cuts through the richness of the fried coating.

Tips & Tricks

  • Don’t overcrowd the pan; it will lower the oil temperature and make the shrimp soggy.
  • If you don't have panko, regular breadcrumbs will work, though the texture won't be as light.
  • For a bit of heat, add a pinch of cayenne pepper to the coconut mixture.

Serving Suggestions

These shrimp are perfect served with a simple side salad or some steamed rice to soak up the flavors. A tangy dipping sauce, like a spicy mayo or sweet chili sauce, pairs beautifully for an extra kick. For a tropical twist, consider serving with a mango salsa or a side of grilled pineapple.

Frequently Asked Questions

Can I use frozen shrimp?
Yes, just be sure to thaw them completely and pat them dry before marinating.
What oil is best for frying?
Use a neutral oil with a high smoke point, like canola or vegetable oil.
Can I bake these instead of frying?
You can bake them at 425°F (220°C) for about 10-15 minutes, flipping halfway through, but they won't be as crispy as frying.

Crispy Coconut Lime Shrimp Recipe Walkthrough

Start by marinating the shrimp. Toss them in a bowl with the lime juice and lime zest, and let them sit for about 15 minutes. This not only infuses them with flavor but also helps tenderize them a bit.

While the shrimp are marinating, prepare your coating. In a shallow dish, combine the shredded coconut, panko breadcrumbs, flour, salt, and black pepper. Give it a good mix so that everything is evenly distributed.

Next, beat the eggs in a separate bowl. This is where you'll dip the shrimp to ensure the coating sticks well.

Once the shrimp have had their lime bath, dip each one into the beaten eggs, making sure they're well-coated. Then press them into the coconut mixture, ensuring each shrimp is fully covered. The more coconut sticks, the better!

Heat a fair amount of oil in a pan over medium-high heat. You want enough oil so that the shrimp can float a bit, which helps them cook more evenly. Once the oil is hot, start frying the shrimp in batches. They should take about 2-3 minutes per side to become golden brown and crispy.

As each batch finishes, remove the shrimp from the oil and let them drain on paper towels. This helps keep them crispy and removes excess oil.

Why You'll Love This Recipe

  • Quick to prepare, perfect for a weeknight dinner or a last-minute get-together.
  • A delightful mix of textures — crispy on the outside, tender on the inside.
  • The lime and coconut combo is a refreshing twist on a classic shrimp dish.
  • No need for fancy equipment — just a pan and some basic kitchen staples.

Ingredients

1 lb large shrimp, peeled and deveined
1 cup sweetened shredded coconut
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 large eggs
1 tbsp lime zest
1/4 cup lime juice
Oil for frying

Step-by-step Instructions

1. In a bowl, combine the shrimp with lime juice and lime zest, allowing them to marinate for 15 minutes.
2. In a shallow dish, mix the shredded coconut, panko breadcrumbs, flour, salt, and black pepper.
3. Beat the eggs in a separate bowl.
4. Dip each shrimp into the eggs, then coat with the coconut mixture, pressing to adhere.
5. Heat oil in a pan over medium-high heat.
6. Fry the shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy.
7. Remove and drain on paper towels.

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