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To make delicious coconut crusted shrimp, gather these key ingredients: - 1 pound large shrimp, peeled and deveined - 1 cup shredded coconut - ½ cup panko breadcrumbs - 2 eggs - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - ¼ cup all-purpose flour - Oil for frying (e.g., vegetable or coconut oil) These ingredients work together to create a crispy, flavorful coating and succulent shrimp. The combination of coconut and panko gives a great crunch. The spices add a nice touch of flavor. To make the zesty lime sauce, you’ll need: - ½ cup mayonnaise - 2 tablespoons lime juice - 1 teaspoon lime zest - 1 teaspoon honey - Salt and pepper to taste This sauce is a perfect dip for your shrimp. The lime juice and zest give it a bright, fresh taste. The honey balances the flavors, making it sweet and tangy. You can add more flavor with these optional seasonings: - Cayenne pepper for heat - Fresh herbs like cilantro or parsley - Sriracha for spice These options let you customize your shrimp. If you enjoy a kick, cayenne or Sriracha is a great choice. Fresh herbs can add brightness and depth. {{ingredient_image_1}} To start, take one pound of large shrimp. Make sure they are peeled and deveined. In a medium bowl, mix the shrimp with garlic powder, paprika, salt, and pepper. This mix gives the shrimp a nice flavor. Let the shrimp sit for about ten minutes. This allows the shrimp to soak up the flavors. Now, it's time to set up your breading station. Grab three bowls. In the first bowl, place ¼ cup of all-purpose flour. This will help the coating stick. In the second bowl, whisk two eggs until they are well mixed. In the third bowl, mix one cup of shredded coconut and ½ cup of panko breadcrumbs together. This mix gives the shrimp its crunchy coating. Next, heat oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the skillet. Once the oil is shimmering, it's ready. Take each shrimp and dredge it in the flour first. Shake off any extra flour. Then dip it into the egg mixture, letting the excess drip off. Finally, coat it with the coconut-panko mix, pressing gently to make it stick. Fry the shrimp in batches for 2-3 minutes on each side. Look for a golden brown color. Use a paper towel-lined plate to drain excess oil after frying. While the shrimp cooks, you can make the zesty lime sauce. In a small bowl, combine ½ cup of mayonnaise, 2 tablespoons of lime juice, 1 teaspoon of lime zest, and 1 teaspoon of honey. Add salt and pepper to taste. Mix everything until smooth. This sauce pairs perfectly with the crispy shrimp. When cooking shrimp, freshness matters. Always choose shrimp that smell clean and ocean-like. If they smell fishy, skip them. Use large shrimp for the best results. They hold up well during cooking and remain juicy. Make sure to peel and devein the shrimp. It makes a big difference in taste and texture. Marinate the shrimp briefly with garlic powder, paprika, salt, and pepper. This simple step adds great flavor. For a crispy bite, use a mix of shredded coconut and panko breadcrumbs. This combination gives a nice crunch. Press the mixture onto the shrimp firmly for better adhesion. Heat your oil until it shimmers. Test the oil by dropping in a small piece of bread. If it sizzles, it's ready. Fry the shrimp in small batches. This prevents steaming and keeps them crispy. Aim for a golden brown color, which indicates they are done. Avoid overcrowding the pan while frying. This leads to soggy shrimp, not crispy ones. Always keep your oil at the right temperature. If it's too cool, the shrimp will absorb oil and become greasy. Don’t skip the paper towel step after frying. This helps drain excess oil, keeping the shrimp light. Lastly, serve the shrimp right away. They taste best fresh and hot, with that delightful crunch intact. Pro Tips Use Fresh Shrimp: For the best flavor and texture, opt for fresh shrimp instead of frozen. If using frozen, make sure to thaw them completely and pat dry to avoid excess moisture. Adjust the Spice Level: Feel free to add a pinch of cayenne pepper or chili powder to the coating for an extra kick if you like spicy food. Double Coat for Extra Crispiness: For an even crunchier texture, consider double-coating the shrimp by dipping them back into the egg and then into the coconut-panko mixture again. Keep Oil at the Right Temperature: Use a thermometer to ensure the oil is at 350°F (175°C) before frying. This will help achieve that perfect golden-brown crust without absorbing too much oil. {{image_2}} You can change the breading for more fun. Try using crushed cornflakes or even finely ground nuts. These options add a unique crunch and flavor. You could also use whole wheat breadcrumbs for a healthier twist. Each choice gives a new texture and taste to your shrimp. Want some heat? Add chili powder or cayenne to your breading mix. Just a teaspoon gives a nice kick without overpowering the coconut. You can also serve it with a spicy dipping sauce. Mix some sriracha or hot sauce into the lime sauce for extra zest. This variation is great for spice lovers. Frying makes the shrimp crispy and golden. However, you can bake them for a healthier option. Preheat your oven to 400°F and place the shrimp on a baking sheet. Spray them lightly with cooking spray to help them crisp up. Bake for about 15-20 minutes, flipping halfway. They may not be as crispy but will still taste great. After you savor your coconut crusted shrimp, store any leftovers. First, let the shrimp cool to room temperature. Then, place them in an airtight container. You can keep them in the fridge for up to three days. This keeps them fresh and tasty for your next meal. Reheating shrimp can be tricky. You want to keep them crispy. To do this, preheat your oven to 350°F (175°C). Spread the shrimp on a baking sheet. Bake for about 10 minutes. This method helps maintain that crispy texture. Avoid using the microwave, as it makes the shrimp soggy. If you want to save shrimp for later, freezing is a great option. First, place them in a single layer on a baking sheet. Freeze them for about two hours. Once frozen, transfer them to a freezer-safe bag. Squeeze out excess air and seal tightly. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as described for the best taste. I recommend using large shrimp for this recipe. Large shrimp hold up well when frying. They also provide a nice bite. Look for shrimp that are firm and fresh. If you can, choose wild-caught shrimp for better flavor. Yes, you can make this recipe gluten-free easily. Simply swap the all-purpose flour for a gluten-free flour blend. Also, use gluten-free panko breadcrumbs instead of regular ones. This way, everyone can enjoy the crispy delight! To prevent soggy shrimp, ensure you coat them well. Use the flour, egg, and coconut-panko mixture in that order. Also, make sure the oil is hot enough before frying. Fry in small batches to keep the oil temperature steady. This helps the shrimp stay crispy and delicious! This blog post covers how to make coconut crusted shrimp. We looked at key ingredients, step-by-step instructions, and tips for perfect shrimp. You learned about variations, storage methods, and answers to common questions. Enjoying this meal is easy. You can customize it to fit your taste. With practice, you’ll make delicious shrimp every time. I hope you try this recipe soon!

Crispy Coconut Crusted Shrimp with Zesty Lime Sauce

Deliciously crispy shrimp coated in coconut and panko, served with a tangy lime dipping sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Seafood
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 1 cup shredded coconut
  • 0.5 cup panko breadcrumbs
  • 2 units eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 0.25 cup all-purpose flour
  • as needed oil for frying (e.g., vegetable or coconut oil)
  • 0.5 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon honey
  • to taste salt and pepper

Instructions
 

  • In a medium bowl, mix the shrimp with garlic powder, paprika, salt, and pepper. Set aside and let marinate while you prepare the coating.
  • In one bowl, place the flour. In a second bowl, whisk the eggs. In a third bowl, mix the shredded coconut and panko breadcrumbs together.
  • Dredge each shrimp in the flour, shaking off the excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat it thoroughly with the coconut-panko mixture, pressing gently to adhere. Repeat for all shrimp.
  • In a large skillet, add enough oil to cover the bottom and heat over medium-high heat until shimmering.
  • Carefully place the coated shrimp in the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy. Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
  • In a small bowl, combine mayonnaise, lime juice, lime zest, honey, salt, and pepper. Mix well until smooth.
  • Arrange the crispy coconut crusted shrimp on a platter. Serve with the zesty lime sauce on the side for dipping.

Notes

For extra flavor, let the shrimp marinate longer if time allows.
Keyword appetizer, coconut, lime sauce, seafood, shrimp