Why Make This Recipe
Easy Crispy Coconut Shrimp is the perfect dish for anyone who loves seafood and crunchy textures. It’s quick to prepare, making it great for busy weeknights or weekend gatherings. The combination of coconut and panko gives the shrimp a delightful crunch, while the sweet chili sauce adds the perfect touch of flavor. Whether you serve it as an appetizer or a main course, this dish is sure to impress.
How to Make Easy Crispy Coconut Shrimp
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup + 2 tbsp water
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 10 shrimp (peeled and deveined, with the tail on)
- 1 cup shredded/grated coconut
- 3/4 cup panko crumbs
- Sweet chili sauce
Directions
- Mix all the ingredients listed for the batter until well combined.
- In a separate bowl, mix the panko crumbs and coconut until well combined.
- Hold the shrimp by the tail and dip it in the batter, then coat it with the panko-coconut mixture. Repeat this process for all the shrimp.
- Heat oil over medium heat. Once it is hot enough, fry the shrimp for 2-3 minutes or until they are golden brown and crispy. Fry in batches to avoid overcrowding.
- Let the fried shrimp rest on a baking rack for a few minutes to drain the oil. Optional: season with a bit of salt while it’s hot. Serve with sweet chili sauce and enjoy!
How to Serve Easy Crispy Coconut Shrimp
Serve your crispy coconut shrimp hot with a side of sweet chili sauce for dipping. You can also pair it with a fresh salad, rice, or even as part of a seafood platter. This dish makes for an excellent starter at any party or a fun snack for movie night.
How to Store Easy Crispy Coconut Shrimp
If you have leftovers, store the shrimp in an airtight container in the refrigerator. They are best consumed within 1-2 days. To reheat, place them on a baking sheet and warm them in the oven for a few minutes to regain their crispiness.
Tips to Make Easy Crispy Coconut Shrimp
- Make sure the oil is hot enough before frying to ensure a crispy texture.
- Don’t overcrowd the pan when frying. Fry in small batches for even cooking.
- Feel free to adjust seasonings in the batter to suit your taste.
- You can use fresh or frozen shrimp; just make sure to thaw the shrimp properly before cooking.
Variation
For a spicier kick, add a pinch of cayenne pepper to the batter or incorporate chopped jalapeños into the panko mixture. You can also try different dipping sauces, such as a tangy mango salsa or a spicy sriracha mayo.
FAQs
1. Can I use regular shrimp instead of peeled and deveined?
Yes, you can use regular shrimp, but you’ll need to peel and devein them before cooking.
2. What type of oil is best for frying?
Vegetable oil or canola oil works well for frying as they have a high smoke point.
3. Can I bake the shrimp instead of frying?
Yes, you can bake the shrimp at 400°F (200°C) for about 15-20 minutes, flipping them halfway through for even cooking. However, they may not be as crispy as when fried.
Easy Crispy Coconut Shrimp
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
- Diet: Gluten-Free
Description
A delightful dish combining crunchy coconut and shrimp, perfect for appetizers or main courses.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup + 2 tbsp water
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 10 shrimp (peeled and deveined, with the tail on)
- 1 cup shredded/grated coconut
- 3/4 cup panko crumbs
- Sweet chili sauce
Instructions
- Mix all the ingredients for the batter until well combined.
- In a separate bowl, mix the panko crumbs and coconut until well combined.
- Hold the shrimp by the tail, dip in the batter, then coat with the panko-coconut mixture. Repeat for all shrimp.
- Heat oil over medium heat. Fry the shrimp for 2-3 minutes or until golden brown and crispy, in batches to avoid overcrowding.
- Let the fried shrimp rest on a baking rack for a few minutes to drain the oil. Season with salt if desired, serve with sweet chili sauce.
Notes
Ensure the oil is hot enough before frying for a crispy texture. Don’t overcrowd the pan when frying. For extra heat, add cayenne pepper or jalapeños to the batter.