Coconut Shrimp Recipe

Shrimp: Fresh or frozen, peeled and deveined, these are the star of the dish.

All-purpose flour: Used to dredge the shrimp, helping the coating stick.

Eggs: Beaten, they act as a binder for the coconut mixture.

Shredded coconut: Adds a sweet, tropical flavor to the coating.

Panko breadcrumbs: Provides a light, crispy texture to the coating.

Vegetable oil: Used for frying the shrimp to golden perfection.

When preparing shrimp for this recipe, ensure they are thoroughly dried before dredging in flour. Excess moisture can cause the breading to fall off during frying. Additionally, for an extra crispy texture, press the coconut mixture firmly onto the shrimp to ensure it adheres well.

• shrimp - Substitute with chicken tenders: Chicken tenders can mimic the texture and absorb the flavors well, making them a good alternative for those who do not eat seafood.

• all-purpose flour - Substitute with rice flour: Rice flour provides a similar coating and is gluten-free, making it suitable for those with gluten intolerance.

• eggs - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent, suitable for vegans or those with egg allergies.

• shredded coconut - Substitute with crushed cornflakes: Crushed cornflakes can provide a similar crunch and texture, though the flavor will differ slightly.

• panko breadcrumbs - Substitute with crushed crackers: Crushed crackers can offer a similar crispy texture, making them a good alternative to panko breadcrumbs.

• vegetable oil - Substitute with coconut oil: Coconut oil can be used for frying and will complement the coconut flavor in the dish.

• Allow the shrimp to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled coconut shrimp in a single layer on a baking sheet lined with parchment paper. This step ensures they don't stick together.
• Once the shrimp are frozen solid, transfer them to an airtight container or a resealable plastic bag. Label the container with the date to keep track of freshness.
• For short-term storage, keep the shrimp in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, freeze the coconut shrimp. They can be frozen for up to 2 months without losing their delicious flavor and texture.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen shrimp on a baking sheet and bake for 10-12 minutes, or until they are heated through and crispy.
• Alternatively, you can reheat the shrimp in an air fryer at 350°F (175°C) for 5-7 minutes for a quick and crispy result.
• Avoid microwaving the shrimp as it can make the coating soggy and the texture less appealing.

• Preheat your oven to 350°F (175°C). Arrange the coconut shrimp on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through, until they are heated through and crispy.

• Use an air fryer for a quick and crispy reheat. Set the air fryer to 375°F (190°C) and place the shrimp in a single layer. Cook for 5-7 minutes, shaking the basket halfway through.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the shrimp for about 2-3 minutes per side until they are warmed through and crispy.

• If you're in a hurry, the microwave can be used, though it may not retain the crispiness. Place the shrimp on a microwave-safe plate lined with a paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Mixing bowl: Use this to mix the flour with a pinch of salt.

• Mixing bowl: Use another one to beat the eggs.

• Mixing bowl: Use a third one to combine the shredded coconut and panko breadcrumbs.

• Frying pan: Heat the vegetable oil in this over medium heat.

• Tongs: Use these to dredge the shrimp in flour, dip them in eggs, and coat them with the coconut mixture.

• Paper towels: Drain the fried shrimp on these to remove excess oil.

• Plate: Place the shrimp on this after draining to serve hot.

• Whisk: Use this to beat the eggs in the mixing bowl.

• Measuring cups: Measure out the flour, shredded coconut, panko breadcrumbs, and vegetable oil with these.

• Knife: If needed, use this to peel and devein the shrimp.

Prepare ingredients ahead: Measure and set out flour, eggs, shredded coconut, and panko breadcrumbs before starting.

Use a large frying pan: Fry more shrimp at once to reduce cooking time.

Preheat oil: Ensure the vegetable oil is hot before frying to cook shrimp faster.

Assembly line setup: Arrange bowls in a row for easy dredging, dipping, and coating.

Batch process: Dredge, dip, and coat all shrimp before frying to streamline the process.