Easy Coconut Shrimp brings a taste of the tropics right to your kitchen. If you’ve ever found yourself craving a dish that feels both fancy and comforting, then this recipe is for you! You’ll love the crunchy exterior, the tender shrimp inside, and the delicious blend of coconut and garlic. Plus, it’s straightforward to make, which means you can whip it up for dinner without stress. Imagine sinking your teeth into that crispy coconut coating while enjoying the joyful chatter of family or friends. Not only is this dish an absolute crowd-pleaser, but it also allows you to bring a little sunshine to your table, no matter the weather outside. Let’s get started and transform your shrimp into an effortless feast!
Why This Recipe Works
This Easy Coconut Shrimp recipe uses a wonderful blend of techniques that yield a crispy, delicious coating. When you dredge the shrimp in a perfectly seasoned flour mixture and follow it up with a dip in egg, then a roll in a crunchy mix of panko and coconut, you’re in for a treat. This method clarifies exactly how to obtain that delightful texture that enhances the natural sweetness of the shrimp. The layers of flavor and crunch will elevate your home-cooked meal, making it feel just as special as dining out.
Why You’ll Love This Easy Coconut Shrimp
You’re going to love everything about this recipe! It’s remarkably simple to follow, yet the result is wonderfully crispy outside and tender inside. The subtle hint of garlic, paired with the coconut crust, adds an irresistible tropical flair. Every bite is like a mini vacation to a sun-soaked beach paradise. This dish is not only perfect for impressing guests, but it also makes for a cozy dinner at home. Whether it’s a casual weeknight meal or a festive feast, Easy Coconut Shrimp fits right in.
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 2 large eggs, lightly beaten
- ¾ cup panko breadcrumbs
- 1 cup shredded coconut
- 1 pound large raw shrimp, peeled and deveined
- Canola or vegetable oil, for frying
- Thai sweet chili sauce (optional, for serving)
- Lemon wedges (optional, for serving)
Setting Up Your Dredging Station
Creating the Flour Mixture
Let’s start by creating that flavorful flour mixture. Grab a shallow bowl and combine ½ cup of all-purpose flour, ½ teaspoon salt, ½ teaspoon freshly cracked black pepper, and 1 teaspoon garlic powder. Mix well until everything is evenly distributed; this ensures that every shrimp gets a taste of that great seasoning.
Preparing the Egg Mixture
Next up, take another shallow bowl and add 2 large eggs. Beat them lightly until thoroughly mixed. This egg mixture will act as the glue that holds the panko and coconut coating to the shrimp.
Combining Panko and Coconut
In a third bowl, mix together ¾ cup of panko breadcrumbs and 1 cup of shredded coconut. Stir them together until nicely combined, creating that crunchy blend that will give the shrimp a wonderful texture when fried.
Dredging the Shrimp
Dredging Process
Time to bring this all together! Start with one shrimp and coat it in the flour mixture, making sure to shake off any excess flour. Next, dip the shrimp into the egg mixture, giving it an even coating. Finally, press it firmly into the panko and coconut mixture, ensuring it’s well-covered. Once coated, set the shrimp aside on a plate, ready for frying.
Frying the Coconut Shrimp
Heating the Oil
In a large skillet or saucepan, heat canola or vegetable oil over medium-high heat. You want it to shimmer and be about ¼-inch deep. This is important for achieving that perfect crispiness.
Frying the Shrimp
Now comes the exciting part! Carefully add the shrimp into the hot oil in batches. Fry them for 2 to 3 minutes on each side, or until they turn that delightful golden brown. Once cooked, transfer the shrimp to a plate lined with paper towels to drain any excess oil. You want them hot and crispy for the best taste.
Serving Suggestions
When ready to serve, enjoy your Easy Coconut Shrimp hot! Pair it with a side of Thai sweet chili sauce for dipping and a few lemon wedges for that zesty finish. You can also serve it alongside a refreshing salad or some fluffy coconut rice to round out the meal.
Tips for Success
- Make sure the oil is hot enough before adding shrimp, as this ensures they fry properly.
- For an extra crunch factor, consider adding a hint of shredded wheat to the panko mixture.
- If you prefer baking over frying, just place the coated shrimp on a baking sheet and bake them at 400°F until golden brown and crispy.
Variations
- Feel free to try different types of breadcrumbs, like traditional or whole wheat, to explore unique textures.
- If you’re in the mood for a little heat, add spices like cayenne or paprika to the flour mixture.
- For a different twist, you can substitute shrimp with chicken tenders or tofu.
FAQs
1. Can I make this recipe gluten-free?
Absolutely! Just swap the all-purpose flour for gluten-free flour and use gluten-free panko breadcrumbs.
2. Can I prepare the shrimp ahead of time?
Yes, you can coat the shrimp and refrigerate them before frying. Just remember to fry them just before serving for the best crispiness.
3. How do I store leftover coconut shrimp?
Store any leftovers in an airtight container in the fridge for up to 2 days. For reheating, place them in the oven to keep their crispiness.
4. What can I pair with Easy Coconut Shrimp?
This delicious dish goes wonderfully with a light salad, jasmine rice, or even a tropical fruit salsa for a refreshing contrast.
5. Can I use frozen shrimp?
Yes! Just ensure the shrimp are thawed completely and pat them dry before you begin breading.
Crafting this Easy Coconut Shrimp is not only about enjoying delicious flavors; it’s about creating joyful moments in the kitchen. Preparing this dish together with family or friends adds a special touch, making mealtime even more memorable. So take your time, savor each step, and enjoy the wonderful flavors of coconut shrimp!
Print
Coconut Shrimp
This Easy Coconut Shrimp is a delightful dish that combines tender shrimp with a crunchy coconut coating. It’s simple to prepare and perfect for any occasion.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 2 large eggs, lightly beaten
- ¾ cup panko breadcrumbs
- 1 cup shredded coconut
- 1 pound large raw shrimp, peeled and deveined
- Canola or vegetable oil, for frying
- Thai sweet chili sauce (optional, for serving)
- Lemon wedges (optional, for serving)
Instructions
- Create the flour mixture by combining flour, salt, pepper, and garlic powder in a bowl.
- Beat the eggs in a separate bowl until mixed.
- In another bowl, combine panko breadcrumbs and shredded coconut.
- Dredge each shrimp in the flour mixture, then dip in the egg, and roll in the panko-coconut mix.
- Heat oil in a skillet over medium-high heat until shimmering.
- Fry shrimp in batches for 2-3 minutes on each side until golden brown.
- Drain cooked shrimp on paper towels and serve hot with optional dipping sauce and lemon.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure oil is hot enough before frying for optimal crispiness.
For extra crunch, add shredded wheat to the panko mixture.
Coated shrimp can be refrigerated before frying for convenience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Tropical
Nutrition
- Calories: 300
- Sugar: 1
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 15
- Cholesterol: 100
