Introduction:
Dive into a crispy, tropical delight with these Easy Fried Coconut Shrimp! This simple yet elegant dish features plump shrimp coated in a crunchy coconut breadcrumb mixture, offering a sweet and savory flavor combination that’s perfect for appetizers, parties, or a fun dinner. Whether you’re a seafood lover or just looking for a tasty treat, these shrimp are sure to impress!
Why You’ll Love This Recipe:
- Quick and easy to make: Minimal prep with straightforward frying instructions.
- Crowd-pleaser: Ideal for parties, gatherings, or a special dinner.
- Crispy and flavorful: A delicious combination of coconut and crunchy coating.
- Customizable: Adjust the seasoning or dipping sauces to your taste.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil (for frying)
- Lemon wedges (for serving, optional)
Instructions:
- Prepare the Shrimp:
- Pat the shrimp dry with paper towels to remove excess moisture.
- Set Up Breading Station:
- In a shallow bowl, combine the flour, salt, and pepper.
- In a second shallow bowl, whisk the eggs.
- In a third shallow bowl, mix the shredded coconut and panko breadcrumbs.
- Coat the Shrimp:
- Dredge each shrimp in the flour mixture, shaking off excess.
- Dip in the beaten eggs, allowing excess to drip off.
- Coat with the coconut and panko mixture, pressing lightly to adhere.
- Fry the Shrimp:
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the shrimp in batches, about 2-3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
- Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the fried coconut shrimp warm with lemon wedges on the side if desired. Enjoy!
Tips for Success:
- Oil Temperature: Ensure the oil is hot enough (350°F or 175°C) for a crispy coating. You can test by dropping a small piece of bread into the oil; it should sizzle and brown in about 60 seconds.
- Coconut: Sweetened coconut adds a touch of sweetness, while unsweetened provides a more subtle coconut flavor. Choose based on your preference.
- Shrimp Size: Use large shrimp for the best results, but you can adjust cooking times for smaller or larger shrimp.
Recipe Variations:
- Spicy Coconut Shrimp: Add a pinch of cayenne pepper or paprika to the flour mixture for a spicy kick.
- Baked Version: For a healthier alternative, bake the shrimp at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until crispy and cooked through.
- Different Coatings: Experiment with different coatings like crushed nuts or seasoned breadcrumbs for a unique twist.
Serving Suggestions:
- Serve with a tangy dipping sauce such as sweet and sour sauce, chili sauce, or a simple honey mustard.
- Pair with a fresh salad, tropical fruit salsa, or over a bed of rice for a complete meal.
Freezing and Storage:
- Storage: Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
- Freezing: You can freeze the breaded (uncooked) shrimp. Arrange on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry from frozen, adding a few extra minutes to the cooking time.
- Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until crispy and heated through.
Special Equipment:
- Skillet: A large skillet or frying pan is needed for frying the shrimp.
- Shallow Bowls: For setting up the breading station.
FAQ:
- Can I use other types of seafood?
Yes, you can use similar breading and frying methods for other seafood like scallops or fish fillets. - Can I make these shrimp ahead of time?
For best results, fry the shrimp just before serving. However, you can prepare and bread them in advance and keep them in the refrigerator until ready to fry. - Can I use a different type of oil?
Yes, you can use other high-heat oils like canola or peanut oil if preferred.
Preparation Time:
- 15 minutes for prepping and breading the shrimp.
Cook Time:
- 10 minutes for frying.
Total Time:
- 25 minutes (including prep and cook time).
Nutrition Information (per serving, assuming 4 servings):
- Calories: 300
- Protein: 22g
- Carbohydrates: 25g
- Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 170mg
- Sodium: 600mg
- Fiber: 2g
- Sugar: 3g
Easy Fried Coconut Shrimp
- Total Time: 25 minutes
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil (for frying)
- Lemon wedges (for serving, optional)
Instructions
- Prepare the Shrimp:
- Pat the shrimp dry with paper towels to remove excess moisture.
- Set Up Breading Station:
- In a shallow bowl, combine the flour, salt, and pepper.
- In a second shallow bowl, whisk the eggs.
- In a third shallow bowl, mix the shredded coconut and panko breadcrumbs.
- Coat the Shrimp:
- Dredge each shrimp in the flour mixture, shaking off excess.
- Dip in the beaten eggs, allowing excess to drip off.
- Coat with the coconut and panko mixture, pressing lightly to adhere.
- Fry the Shrimp:
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the shrimp in batches, about 2-3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
- Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the fried coconut shrimp warm with lemon wedges on the side if desired. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 300 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 170mg
Closing Notes:
Have you tried making these Easy Fried Coconut Shrimp? Share your experience in the comments below! Don’t forget to tag us on social media with your crispy creations and stay tuned for more tasty recipes.
