Breaded Coconut Shrimp are crispy, sweet, and perfect for a snack or appetizer. The juicy shrimp get a tasty makeover with crunchy coconut flakes for that tropical twist!
They’re fun to make and even more fun to eat. I love dipping them in sweet chili sauce—it’s a match made in heaven! Who can resist a bit of crunch with a kick of flavor? 🦐
Ingredients & Substitutions
Shrimp: Large shrimp work best because they hold their shape and provide a satisfying bite. But you can use medium shrimp or even salmon or chicken strips if you’re looking for a different twist!
All-Purpose Flour: This helps to create a nice base for the egg to stick. If you want a gluten-free version, you can substitute with almond flour or a gluten-free all-purpose blend.
Panko Breadcrumbs: These provide an amazing crunch. If you can’t find panko, regular breadcrumbs will work too, but the texture won’t be as crispy.
Shredded Coconut: Sweetened coconut adds flavor and texture. Unsweetened coconut is a good substitute if you want less sweetness, just adjust your sauce accordingly.
Vegetable Oil: I prefer using canola or peanut oil for frying due to their high smoke points. You could also use less conventional oils like coconut oil for a hint of coconut flavor.
How Do I Get My Shrimp Extra Crispy?
Getting that perfect crunch on your shrimp is all about the dredging process and frying technique. Here’s how to make it work:
- Make sure your shrimp are very dry before coating them. Patting them with paper towels helps the batter stick.
- When coating, press firmly into the panko and coconut mix. This creates a solid layer that will crisp up beautifully when fried.
- Fry in small batches. This prevents the oil temperature from dropping too much, which can make the shrimp soggy.
- Keep an eye on the color. Once they turn golden brown, they’re usually ready within 2-3 minutes.
How to Make Breaded Coconut Shrimp
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (tails left on)
For the Coating:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup shredded sweetened coconut
For Frying:
- Vegetable oil, for frying
- Optional: chopped fresh parsley for garnish
How Much Time Will You Need?
This recipe will take you about 15 minutes for preparation and around 10 minutes for frying. Overall, you can expect to have delicious breaded coconut shrimp ready to enjoy in about 25 minutes!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Begin by getting your shrimp ready. Make sure they are peeled and deveined, but leave the tails on for that great presentation and easy handling. Use paper towels to pat the shrimp dry; this will help the coating stick better!
2. Make the Flour Mixture:
In a shallow bowl, mix together the all-purpose flour, salt, and black pepper. This simple blend will season the shrimp and help the next layer adhere.
3. Beat the Eggs:
In a separate bowl, beat the two large eggs until they are smooth and well combined. This will help create a nice, sticky layer when you dip the shrimp.
4. Prepare the Coating:
In a third bowl, mix the panko breadcrumbs with the shredded coconut. This combo will give your shrimp an amazing crunch and sweetness.
5. Coat the Shrimp:
Take each shrimp and dredge it in the flour mixture, shaking off any excess. Next, dip it in the beaten eggs, making sure it’s fully coated. Finally, press it into the coconut and panko mix until it’s well-covered. Repeat this for all the shrimp.
6. Heat the Oil:
In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). A thermometer is helpful here, but if you don’t have one, drop a small bit of batter in to see if it sizzles—if it does, you’re ready to fry!
7. Fry the Shrimp:
Carefully place the shrimp in the hot oil in batches. Make sure not to overcrowd the pan, or they won’t cook evenly. Fry for about 2-3 minutes, turning them occasionally, until they are golden brown and crispy.
8. Drain and Serve:
Using a slotted spoon, transfer the cooked shrimp to a plate lined with paper towels to drain off any excess oil. Serve them hot, optionally garnished with chopped fresh parsley, and don’t forget a delicious dipping sauce on the side!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just be sure to thaw your frozen shrimp completely before cooking. The best way to do this is by placing them in the fridge overnight or by submerging them in cold water for about 15-20 minutes. Pat them dry before coating for the best results.
What Can I Use Instead of Panko Breadcrumbs?
If you can’t find panko breadcrumbs, regular breadcrumbs will work as a substitute, though they may not provide the same crunch. You can also try crushed cornflakes or toasted breadcrumbs for a different texture.
How Do I Store Leftover Coconut Shrimp?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven preheated to 350°F (175°C) until warmed through for the best texture.
Can I Bake the Coconut Shrimp Instead of Frying?
Yes! For a healthier option, you can bake the shrimp. Preheat your oven to 400°F (200°C), place the coated shrimp on a parchment-lined baking sheet, and lightly spray with cooking oil. Bake for about 15-20 minutes, flipping halfway through, until golden brown.