Crispy Coconut Shrimp

Looking for a fun, tropical-inspired appetizer or main dish that’s golden, crunchy, and full of flavor? This Crispy Coconut Shrimp recipe is your answer. Juicy shrimp are coated in a light batter of coconut and breadcrumbs, then baked or fried to perfection for a crispy, sweet, and savory bite. Pair it with a tangy dipping sauce and you’ve got an irresistible crowd-pleaser.

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Why You’ll Love This Recipe
Crispy Texture – Every bite has a golden, crunchy coating.
Tropical Flavor – Sweet shredded coconut complements the natural flavor of the shrimp.
Quick & Easy – Ready in under 30 minutes from start to finish.
Better Than Takeout – Healthier, tastier, and customizable right at home.
Versatile – Serve it as an appetizer, over rice, or on a salad.

Ingredients You’ll Need

For the Shrimp:

• 1 lb large raw shrimp, peeled and deveined (tails on)
• ½ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• 2 large eggs
• ¾ cup panko breadcrumbs
• ¾ cup sweetened shredded coconut
• Cooking oil (for frying or spraying if baking)

For the Dipping Sauce (optional but recommended):

• ¼ cup orange marmalade
• 1 tbsp Dijon mustard
• 1 tbsp lime juice
• ½ tsp red pepper flakes (optional, for heat)

Tools You’ll Need

• Three shallow bowls (for dredging)
• Baking sheet or deep skillet
• Wire rack (for cooling or baking)
• Tongs or slotted spoon
• Paper towels (if frying)

Step-by-Step Instructions

Step 1: Prepare the Breading Stations
In one shallow bowl, mix flour, salt, and pepper.
In a second bowl, whisk the eggs.
In a third bowl, combine panko breadcrumbs and shredded coconut.

Step 2: Bread the Shrimp
Pat shrimp dry with a paper towel to help the coating stick.
Dip each shrimp first in the flour mixture, shaking off excess.
Then dip into the beaten eggs.
Finally, coat the shrimp with the coconut-panko mixture, pressing gently to help it stick.
Place coated shrimp on a plate or tray.

Step 3: Cook the Shrimp – Two Options

To Fry:
Heat about 1 inch of oil in a deep skillet over medium heat until it reaches 350°F (175°C).
Fry the shrimp in batches for 2–3 minutes per side, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.

To Bake (Healthier Option):
Preheat oven to 425°F (220°C).
Place breaded shrimp on a parchment-lined baking sheet or a wire rack over a baking tray.
Lightly spray with cooking oil.
Bake for 12–15 minutes, flipping halfway, until golden and crisp.

Step 4: Make the Dipping Sauce
In a small bowl, mix orange marmalade, Dijon mustard, lime juice, and red pepper flakes.
Adjust ingredients to taste—more lime for tang, more marmalade for sweetness.

Step 5: Serve and Enjoy
Serve the crispy coconut shrimp immediately while hot and crunchy.
Pair with the sweet-and-tangy dipping sauce and lime wedges for a zesty finish.

Tips for Success
Use Large Shrimp – Bigger shrimp hold up better and are easier to bread.
Don’t Overcrowd the Pan – If frying, cook in batches to keep the oil temperature steady.
Chill Before Baking – For extra crispiness, chill breaded shrimp for 10 minutes before baking.
Even Coating – Press the coconut and panko firmly onto the shrimp for a solid crust.
Use a Wire Rack – If baking, a wire rack ensures even air circulation and crisp results.

Serving Suggestions
Over Coconut Rice – Perfect for a full tropical meal.
Taco Night – Use the shrimp in tortillas with cabbage slaw and avocado.
Appetizer Platter – Serve alongside fruit skewers and dipping sauces.
On a Salad – Add to mixed greens with a mango vinaigrette for a fresh lunch.

How to Store & Reheat

Storing:

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Do not store with dipping sauce—keep it separate to maintain crispness.

Reheating:

• Oven or Toaster Oven: Reheat at 375°F for 5–7 minutes until crisp.
• Air Fryer: Reheat at 350°F for 4–5 minutes.
• Avoid microwaving, as it softens the coating.

Frequently Asked Questions

1. Can I use unsweetened coconut?
Yes! It’ll be less sweet, but still delicious. Add a pinch of sugar to the coating if desired.

2. What if I don’t have panko?
Regular breadcrumbs can work, but panko gives a much crispier texture.

3. Can I make this gluten-free?
Absolutely—use gluten-free flour and breadcrumbs.

4. Can I air fry the shrimp?
Yes! Air fry at 400°F for 8–10 minutes, flipping halfway through.

5. Can I use frozen shrimp?
Yes, but make sure they are fully thawed and patted dry before breading.

Final Thoughts
This Crispy Coconut Shrimp is everything you want in a tropical appetizer—sweet, crunchy, savory, and irresistible. Whether you fry or bake, it’s guaranteed to be a hit at your next dinner or gathering. Serve it up with the citrusy dipping sauce and enjoy a bite of island-inspired flavor right at home.

Try it out and share your version online—I’d love to see how your shrimp turn out!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Cuisine: American (with tropical influence)

Nutritional Information (Per Serving):
Calories: 360 | Protein: 24g | Carbohydrates: 22g | Fat: 22g | Fiber: 2g | Sodium: 520mg

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