Crispy Coconut Shrimp is a delightful dish that brings a taste of the tropics right to your table. With its crunchy coating and tender shrimp, it’s a perfect appetizer or main course that’s sure to impress family and friends. Let’s dive in and make this irresistible treat!
Shrimp are the star of the show here, providing a juicy, tender bite beneath that crispy coating. Opt for large ones for the best texture. All-purpose flour helps the coating stick to the shrimp. Adding salt and black pepper to the flour ensures every layer is well-seasoned.
Eggs act as a binder, ensuring the coconut and panko adhere well to the shrimp. Sweetened shredded coconut adds a subtle sweetness and crunch, while panko breadcrumbs offer an extra-crispy texture. Vegetable oil is essential for frying, and lime wedges add a burst of fresh zing when serving.
Crispy Coconut Shrimp pairs wonderfully with a tangy dipping sauce like sweet chili or a creamy sriracha mayo. Serve alongside a fresh green salad or a tropical fruit salsa for a full meal experience. A side of coconut rice will complement the flavors beautifully and round out the dish.
Start by setting up your breading station. In a medium bowl, mix together the flour, salt, and pepper. This is your first stop in coating the shrimp. In a separate bowl, crack the eggs and beat them until smooth; they’ll help the coconut-panko mixture stick to the shrimp.
Now in another bowl, combine the shredded coconut and panko breadcrumbs. This mixture will give your shrimp that beautiful golden crust. Take each piece of shrimp and dredge it first in the flour mixture, being sure to shake off any excess. Next, dip it into the beaten eggs, and finally, roll it in the coconut-panko mixture. Press gently to make sure the coating sticks well.
Heat about half an inch of vegetable oil in a large skillet over medium-high heat. You’ll know it’s ready when it shimmers. Fry the shrimp in batches, being careful not to overcrowd the pan, which can lower the oil temperature. Cook each side for about 2-3 minutes, or until golden and cooked through. Once done, transfer the shrimp to a plate lined with paper towels to drain off excess oil.
Serve these crispy delights immediately with lime wedges on the side for an extra burst of flavor.
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