Amazing Coconut Crusted Shrimp in 30 Minutes Recipe

Introduction

This Amazing Coconut Crusted Shrimp recipe delivers a crispy, golden coating with a sweet tropical twist, perfect for an appetizer or light main dish. Ready in just 30 minutes, it’s an easy way to impress family and friends with flavorful, crunchy shrimp.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups sweetened shredded coconut
• 1 cup panko breadcrumbs
• Vegetable oil, for frying (about 1 inch deep)

Instructions

1. Step 1: Pat the shrimp dry using paper towels. This helps the coating stick better and reduces oil splatter when frying.
2. Step 2: Prepare a dredging station with three shallow dishes: mix flour with salt and pepper in the first, place the beaten eggs in the second, and combine shredded coconut with panko breadcrumbs in the third.
3. Step 3: Coat each shrimp by dredging first in the flour mixture, shaking off any excess, then dipping into the eggs, allowing excess to drip off. Finally, press the shrimp into the coconut and breadcrumb mix, covering evenly.
4. Step 4: Heat vegetable oil in a deep skillet to about one inch deep until it reaches 350°F (175°C). Use a thermometer to maintain the temperature.
5. Step 5: Fry the shrimp in batches, avoiding overcrowding. Cook each side for 2-3 minutes until golden brown and cooked through, turning occasionally for even color.
6. Step 6: Remove shrimp with a slotted spoon and drain on a wire rack lined with paper towels to keep them crisp.
7. Step 7: Serve the coconut crusted shrimp hot with your favorite dipping sauce for a delicious appetizer or light meal.

Tips & Variations

• For extra flavor, add a pinch of cayenne pepper to the flour mixture for a mild spicy kick.
• Use unsweetened shredded coconut if you prefer less sweetness.
• Try serving with a tangy mango salsa or sweet chili sauce for a refreshing contrast.
• To make the shrimp gluten-free, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.

Storage

Store any leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to maintain crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to fully thaw and pat the shrimp dry before coating to ensure the crust sticks well and avoid oil splatter when frying.

What can I use as a dipping sauce?

This shrimp pairs well with sweet chili sauce, spicy mayo, mango salsa, or a simple squeeze of fresh lime for added zest.

Amazing Coconut Crusted Shrimp in 30 Minutes Recipe

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This recipe for Amazing Coconut Crusted Shrimp offers a crispy, golden-brown appetizer or light main dish that’s ready in just 30 minutes. The shrimp are coated in a flavorful mixture of panko breadcrumbs and sweetened shredded coconut, then fried to perfection for a deliciously crunchy texture and a hint of tropical sweetness.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

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Shrimp

• 1 pound large shrimp, peeled and deveined

Dredging Station

• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups sweetened shredded coconut
• 1 cup panko breadcrumbs

Frying

• Vegetable oil, for frying (about 1 inch deep)

Instructions

1. Pat Shrimp Dry: Use paper towels to thoroughly dry the shrimp. This ensures the coating adheres properly and prevents splattering during frying.
2. Prepare Dredging Station: Set up three shallow dishes. In the first, combine all-purpose flour with salt and pepper. In the second, put the beaten eggs. In the third, mix shredded coconut and panko breadcrumbs thoroughly.
3. Coat the Shrimp: Dredge each shrimp first in the seasoned flour, shaking off any excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, press the shrimp into the coconut and breadcrumb mixture, ensuring a full, even coating.
4. Heat Oil: Pour vegetable oil to a depth of about one inch in a deep skillet and heat it to 350°F (175°C). Use a thermometer to maintain consistent temperature for perfect frying.
5. Fry Shrimp: Fry shrimp in batches without overcrowding the pan. Cook each batch for about 2-3 minutes per side or until golden brown and fully cooked through, turning occasionally for even color.
6. Drain Excess Oil: Using a slotted spoon, transfer the shrimp to a wire rack lined with paper towels to remove excess oil and keep them crisp.
7. Serve: Serve the coconut crusted shrimp hot immediately with your preferred dipping sauce for an irresistible appetizer or light main dish.

Notes

• Make sure shrimp are thoroughly dried before coating to help the crust adhere better.
• Use a thermometer to maintain the oil temperature at 350°F for even frying and to avoid greasy shrimp.
• Fry shrimp in batches to prevent overcrowding, ensuring crispiness.
• Serve immediately for best texture and flavor.
• Try pairing with sweet chili sauce or a tangy citrus dip for added flavor.

Keywords: coconut shrimp, fried shrimp, crunchy shrimp, appetizer recipe, quick shrimp recipe, panko shrimp, tropical shrimp