Amazing Coconut Crusted Shrimp in 30 Minutes Recipe

Introduction

Enjoy a tropical twist with this amazing coconut crusted shrimp recipe that’s ready in just 30 minutes. Crispy on the outside and tender on the inside, these shrimp make a perfect appetizer or main dish for any occasion.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups sweetened shredded coconut
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

Instructions

1. Step 1: Pat the shrimp very dry with paper towels.
2. Step 2: Set up a dredging station with three shallow dishes: in the first, mix flour with salt and pepper; in the second, place the beaten eggs; in the third, combine shredded coconut and panko breadcrumbs.
3. Step 3: Dredge each shrimp first in the flour, shaking off excess, then dip into the egg wash, allowing excess to drip off.
4. Step 4: Press the shrimp firmly into the coconut mixture until fully coated.
5. Step 5: Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
6. Step 6: Fry the shrimp in batches, turning occasionally, until golden brown and cooked through, about 2-3 minutes per side. Avoid overcrowding the pan.
7. Step 7: Remove the shrimp with a slotted spoon and drain on a wire rack lined with paper towels to remove excess oil.
8. Step 8: Serve immediately with your favorite dipping sauce.

Tips & Variations

• For an extra crunchy crust, chill the coated shrimp for 15 minutes before frying.
• If you prefer baking, place coated shrimp on a baking sheet and bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
• Sweetened shredded coconut provides the best flavor, but unsweetened works if you prefer less sugar.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a preheated oven at 350°F (175°C) for 5-7 minutes to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to fully thaw and pat the shrimp dry before breading to ensure a crispy crust and even cooking.

What dipping sauces pair well with coconut crusted shrimp?

Sweet chili sauce, spicy mayo, or a tangy mango salsa all complement the coconut flavor beautifully and add a delicious contrast.

Amazing Coconut Crusted Shrimp in 30 Minutes Recipe

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4.8 from 111 reviews

This Amazing Coconut Crusted Shrimp recipe features large shrimp coated in a crispy, sweet coconut and panko breadcrumb crust, fried to golden perfection in just 30 minutes. Perfect as an appetizer or main dish, these shrimp are juicy inside with a crunchy exterior, served best with your favorite dipping sauce.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Shrimp and Coating

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups sweetened shredded coconut
• 1 cup panko breadcrumbs

For Frying

• Vegetable oil, for frying (about 1 inch deep)

Instructions

1. Pat Shrimp Dry: Use paper towels to thoroughly dry the shrimp. This ensures the coating adheres properly and prevents splattering during frying.
2. Prepare Dredging Station: Set up three shallow dishes. In the first, combine all-purpose flour with salt and pepper. In the second, put the beaten eggs. In the third, mix shredded coconut and panko breadcrumbs thoroughly.
3. Coat the Shrimp: Dredge each shrimp first in the seasoned flour, shaking off any excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, press the shrimp into the coconut and breadcrumb mixture, ensuring a full, even coating.
4. Heat Oil: Pour vegetable oil to a depth of about one inch in a deep skillet and heat it to 350°F (175°C). Use a thermometer to maintain consistent temperature for perfect frying.
5. Fry Shrimp: Fry shrimp in batches without overcrowding the pan. Cook each batch for about 2-3 minutes per side or until golden brown and fully cooked through, turning occasionally for even color.
6. Drain Excess Oil: Using a slotted spoon, transfer the shrimp to a wire rack lined with paper towels to remove excess oil and keep them crisp.
7. Serve: Serve the coconut crusted shrimp hot immediately with your preferred dipping sauce for an irresistible appetizer or light main dish.

Notes

• For an extra crunchy crust, chill the coated shrimp for 15 minutes before frying to help the coating adhere better.
• If you prefer a healthier alternative, bake coated shrimp at 400°F (200°C) for 12-15 minutes, flipping once halfway through.
• Sweetened shredded coconut provides optimal flavor and sweetness, but unsweetened can be used for a reduced sugar option.

Keywords: coconut crusted shrimp, fried shrimp, crispy shrimp, coconut shrimp, appetizer, easy seafood recipe