Hey there! I’m excited to share with you one of my all-time favorite recipes: Coconut Shrimp. It’s a delicious dish that combines the sweetness of coconut with the savory flavor of shrimp, creating a delightful tropical taste that’s perfect for any occasion. This recipe is super easy to make and always impresses guests. So let’s dive right in and get cooking!
why the cocnut shrmip recipe is such a hit!
This Coconut Shrimp recipe is a hit for a few reasons. First off, the combination of crispy coconut coating and succulent shrimp creates a fantastic texture contrast that people love. The sweetness from the coconut flakes perfectly complements the savory taste of the shrimp, making each bite incredibly satisfying. Plus, it’s a visually appealing dish with its golden brown color and crunchy exterior. And let’s not forget how easy it is to make – with just a few simple ingredients and steps, you can whip up a batch of these delicious shrimp in no time. Whether you’re serving them as an appetizer or main course, Coconut Shrimp always steals the show!
Captivating Coconut Shrimp Recipe
This Coconut Shrimp recipe features succulent shrimp coated in a crispy, golden-brown layer of shredded coconut and breadcrumbs. The shrimp are seasoned with a blend of spices, dipped in egg wash, then generously coated with the coconut mixture before being fried until perfectly crispy.
Equipment
- 1 Frying Pan
- 1 Mixing bowls
- 1 Tong
- 1 Paper Towel
- 1 Cutting board and Knife
- 1 Measuring cups and spoons
Ingredients
- 1 pound Shrimp
- 1 cup Unsweetened Coconut Flakes.
- 1 cup Bread Crumbs
- 1/2 cup All-Purpose Flour
- 2 large Eggs
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1 cup Vegetable Oil
Instructions
- If the shrimp aren’t already peeled and deveined, start by peeling them and removing the veins. Leave the tails intact for presentation if desired. Pat the shrimp dry with paper towels to remove excess moisture.
- In separate shallow bowls, place the flour, beaten eggs, and a mixture of coconut flakes, bread crumbs, salt, black pepper, and garlic powder. Stir the coconut flakes and bread crumbs together to combine well.
- Dip each shrimp first into the flour, shaking off any excess, then into the beaten eggs, and finally into the coconut breadcrumb mixture, pressing gently to adhere the coating to the shrimp. Repeat with the remaining shrimp.
- In a frying pan or skillet, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of bread crumb into it – it should sizzle and float to the surface.
- Carefully place the coated shrimp into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until the shrimp are golden brown and crispy. Use tongs or a slotted spoon to flip the shrimp halfway through cooking.
- Once cooked, remove the shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve the Coconut Shrimp hot, with your choice of dipping sauce on the side.
- Dive into these delicious Coconut Shrimp as an appetizer or main course, and savor the crispy, flavorful coating paired with the tender shrimp inside.
Notes
- Choosing Shrimp: Opt for large shrimp for this recipe, as they provide a meatier bite. Look for shrimp that are peeled and deveined, with the tails left on for presentation if desired.
- Coconut Flakes: Make sure to use unsweetened coconut flakes for this recipe to avoid an overly sweet dish. You can find unsweetened coconut flakes in the baking aisle of most grocery stores.
- Breadcrumbs: Using panko breadcrumbs will give the shrimp an extra crispy texture. If you prefer a finer coating, you can use regular breadcrumbs instead.
- Seasoning: Adjust the seasoning according to your taste preferences. You can add more or less salt, pepper, or garlic powder to suit your palate.
- Frying Tips: Maintain the oil temperature around 350°F (175°C) while frying to ensure the shrimp cook evenly and develop a crispy exterior. Don’t overcrowd the pan, as this can lower the oil temperature and result in soggy shrimp.
- Baking Option: If you prefer a healthier alternative to frying, you can bake the coated shrimp in a preheated oven at 400°F (200°C) for about 10-12 minutes, flipping halfway through, until they are golden brown and cooked through.
Can i make this coconut shrimp recipe ahead of time?
Yes! Here’s how you can do so:
- Preparation: Follow the recipe instructions to coat the shrimp with the flour, egg, and coconut breadcrumb mixture.
- Arrange on a Baking Sheet: Once coated, arrange the shrimp in a single layer on a baking sheet lined with parchment paper. Make sure the shrimp are not touching each other to prevent them from sticking together.
- Freeze: Place the baking sheet with the coated shrimp in the freezer for about 1-2 hours, or until the shrimp are frozen solid.
- Transfer to a Freezer Bag: Once frozen, transfer the shrimp to a freezer bag or airtight container, placing parchment paper between layers to prevent sticking.
- Store in the Freezer: Store the freezer bag or container in the freezer for up to 1 month.
- Frying: When ready to serve, heat the oil in a frying pan and fry the frozen shrimp directly from the freezer. You may need to increase the frying time slightly to ensure they cook through and become golden brown.
serving suggestions!
Here are some fun ways to serve it!
- Dipping Sauce: Serve Coconut Shrimp with a variety of dipping sauces such as sweet chili sauce, mango salsa, tartar sauce, or spicy aioli. The sweet and savory flavors of the shrimp pair perfectly with these sauces.
- Side Salad: Accompany Coconut Shrimp with a crisp and refreshing side salad dressed with a light vinaigrette or citrus dressing. The salad adds freshness and balance to the meal.
- Rice or Quinoa: Serve Coconut Shrimp alongside steamed rice or quinoa for a satisfying and complete meal. The grains absorb the flavors of the shrimp and complement the dish beautifully.
- Stir-Fried Vegetables: Prepare a colorful medley of stir-fried vegetables such as bell peppers, snap peas, carrots, and broccoli to serve alongside Coconut Shrimp.
how to store the coconut shrimp?
To store coconut shrimp properly, follow these steps:
- Cool Down: Allow the coconut shrimp to cool down to room temperature after cooking.
- Refrigeration: If you plan to consume the shrimp within a day or two, store them in an airtight container in the refrigerator. Make sure the container is sealed tightly to prevent any odors from affecting the shrimp.
- Use Paper Towels: Place a layer of paper towels at the bottom of the container and another layer on top of the shrimp. This helps absorb any excess moisture and keeps the shrimp crispy.
- Separation: If you’re stacking multiple layers of shrimp, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
- Avoid Moisture: Ensure that the shrimp are not stored in a moist environment to maintain their crispiness. Keep them away from any condensation that may form inside the container.
- Reheating: If you want to reheat the shrimp, it’s best to do so in the oven or toaster oven to help retain their crispiness. Avoid microwaving, as it can make the shrimp soggy.
- Freezing: If you need to store the shrimp for a longer period, you can freeze them. Place the cooled shrimp in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or freezer bag. Frozen coconut shrimp can be reheated directly from frozen in the oven.
