Coconut Shrimp Recipe: A Crispy, Sweet, and Savory Delight
Are you ready to tantalize your taste buds with a dish that's both incredibly delicious and surprisingly easy to make? Look no further than this amazing coconut shrimp recipe! This recipe delivers perfectly crispy coconut-crusted shrimp with a sweet and savory flavor profile that's guaranteed to be a crowd-pleaser. Whether you're hosting a party, looking for a fun weeknight dinner, or simply craving a delicious treat, this recipe is your go-to.
Ingredients You'll Need:
This recipe is surprisingly simple, using ingredients you likely already have in your pantry. Let's get started!
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For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, lightly beaten
- 2 cups sweetened shredded coconut
- Vegetable oil, for frying
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For Serving (Optional):
- Sweet chili sauce
- Mango salsa
- Cocktail sauce
Step-by-Step Instructions:
Follow these easy steps to create restaurant-quality coconut shrimp in the comfort of your own kitchen:
Step 1: Prepare the Shrimp
- Pat the shrimp dry with paper towels. This helps the breading adhere better.
Step 2: Set Up Your Breading Station
- Prepare three shallow dishes. In the first, combine the flour, salt, and pepper. In the second, place the beaten eggs. In the third, place the shredded coconut.
Step 3: Bread the Shrimp
- Dredge each shrimp in the flour mixture, ensuring it's fully coated.
- Dip the floured shrimp into the beaten eggs, allowing excess to drip off.
- Finally, press the shrimp firmly into the shredded coconut, making sure it's completely covered.
Step 4: Fry the Shrimp
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small pinch of coconut dropped in sizzles immediately.
- Carefully place the breaded shrimp in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
- Fry for 2-3 minutes per side, or until golden brown and cooked through. The shrimp should be opaque and pink throughout.
Step 5: Drain and Serve
- Remove the cooked shrimp from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite dipping sauce, such as sweet chili sauce, mango salsa, or cocktail sauce.
Tips for Extra Crispy Coconut Shrimp:
- Don't overcrowd the pan: Overcrowding will lower the oil temperature, resulting in soggy shrimp.
- Use a thermometer: Maintain the oil temperature between 350-375°F (175-190°C) for consistently crispy results.
- Double-bread for extra crunch: For an extra layer of crispiness, you can repeat steps 3 and 4, giving your shrimp a second breading.
- Don't overcook: Overcooked shrimp will be tough and rubbery. Cook until just opaque and pink.
Variations:
- Spicy Coconut Shrimp: Add a pinch of cayenne pepper or chili powder to the flour mixture for a spicy kick.
- Sweet and Savory Coconut Shrimp: Drizzle a honey-soy glaze over the cooked shrimp for an extra layer of flavor.
- Coconut Shrimp Skewers: Thread the cooked shrimp onto skewers for a fun appetizer.
This coconut shrimp recipe is a guaranteed winner. Its ease of preparation, combined with its delicious taste, makes it perfect for any occasion. Enjoy!
