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.