Coconut Crusted Shrimp

Imagine sinking your teeth into perfectly golden, crispy shrimp that transport you straight to a sun-kissed beach paradise. The Tropical Paradise Coconut Crusted Shrimp is not just a dish; it’s an experience that encapsulates the essence of tropical flavors and culinary creativity. This dish combines succulent shrimp with a crunchy coconut coating, offering a delightful contrast in texture and a burst of flavor with every bite.

Bring the taste of the tropics to your dining table with this easy and delicious Tropical Paradise Coconut Crusted Shrimp recipe. Enjoy succulent shrimp coated in a crunchy blend of coconut and panko breadcrumbs, offering a delightful crispy texture that perfectly complements every bite. Ideal for casual dinners or festive gatherings, this dish is versatile and pairs well with sweet chili sauce or mango salsa. Create a special culinary experience that will wow your guests and satisfy your cravings for tropical flavors.

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Ingredients

1 lb large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs, beaten

1 cup unsweetened shredded coconut

1 cup panko breadcrumbs

1 tsp garlic powder

1 tsp paprika

Salt and pepper, to taste

Oil for frying (coconut oil or vegetable oil is preferred)

Fresh lime wedges, for serving

Optional: Sweet chili sauce or mango salsa for dipping

Instructions

Prep the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. This helps the coating stick better.

Set Up Your Breading Station: In three separate shallow dishes, place the flour seasoned with salt, pepper, garlic powder, and paprika in the first dish. Pour the beaten eggs into the second dish. In the third dish, combine the shredded coconut and panko breadcrumbs for a crunchy coating.

Coat the Shrimp: Begin by dredging each shrimp in the flour mixture, ensuring it’s fully coated. Shake off any excess flour, then dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the shrimp in the coconut-panko mixture, pressing gently to adhere the coating.

Heat the Oil: In a large skillet, heat about 1/2 inch of oil over medium-high heat. You can test if the oil is hot enough by dropping in a small piece of shrimp coating; it should sizzle immediately.

Fry the Shrimp: Carefully place the shrimp in the hot oil, avoiding overcrowding the pan. Fry them for 2-3 minutes on each side, or until golden brown and crispy. Use tongs to flip them halfway through cooking.

Drain and Serve: Once cooked, transfer the shrimp to a paper towel-lined plate to drain any excess oil. Sprinkle with a pinch of salt while they're still hot.

Garnish and Enjoy: Serve the coconut crusted shrimp with fresh lime wedges on the side and your choice of dipping sauce, such as sweet chili sauce or homemade mango salsa for an extra tropical twist!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings