Description
Crispy Coconut Shrimp is a deliciously crunchy appetizer made with large shrimp coated in a mixture of panko breadcrumbs and sweet shredded coconut, then fried to golden perfection. Served with sweet chili sauce or pineapple salsa, this dish combines sweet and savory flavors with a satisfying crisp exterior, perfect for parties or a special treat.
Ingredients
Scale
Shrimp Preparation
- 1 lb large shrimp, peeled and deveined (tails left on)
Breading Mixtures
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 3/4 cup sweetened shredded coconut
- 1/4 teaspoon paprika
For Frying and Serving
- Oil for frying (about 1-2 inches depth, can use vegetable or canola oil)
- Sweet chili sauce or pineapple salsa, for serving
Instructions
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry thoroughly with paper towels to ensure the breading sticks well during frying.
- Mix Flour Seasoning: In a shallow bowl, combine the all-purpose flour, salt, and black pepper, stirring them evenly.
- Beat Eggs: In a separate bowl, beat the two large eggs until the mixture is smooth and uniform in color.
- Combine Coconut Breading: In a third shallow bowl, mix together the panko breadcrumbs, sweetened shredded coconut, and paprika to create the flavorful coating.
- Dredge Shrimp in Flour: Coat each shrimp thoroughly in the flour mixture, shaking off any excess to prevent clumps.
- Dip in Egg Wash: Next, dip each floured shrimp into the beaten eggs, allowing any excess egg to drip off to avoid sogginess.
- Coat with Coconut Mixture: Press each shrimp firmly into the coconut-panko breadcrumb mixture on both sides until well coated for maximum crispiness.
- Heat Oil: In a deep skillet or saucepan, heat 1 to 2 inches of oil over medium-high heat until it reaches 350°F (175°C), ideal for frying.
- Fry Shrimp: Carefully add the shrimp to the hot oil in batches, frying for 2 to 3 minutes on each side until they turn a golden brown and develop a crispy exterior.
- Drain Excess Oil: Remove the fried shrimp with a slotted spoon and place them on a paper towel-lined plate to absorb extra oil, keeping them crisp.
- Serve: Serve the crispy coconut shrimp immediately with sweet chili sauce or pineapple salsa for dipping, enjoying the perfect blend of sweet and savory flavors.
Notes
- Ensure shrimp are dried thoroughly before breading for optimal coating adherence.
- Maintain the oil temperature at 350°F to prevent greasy shrimp and promote crispiness.
- Fry in batches to avoid overcrowding the pan, which can lower oil temperature.
- Use sweetened shredded coconut for the characteristic sweet flavor; unsweetened coconut will change the taste profile.
- Leftover shrimp are best eaten immediately as they lose crispiness over time.
