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- 1 pound large shrimp, peeled and deveined - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup shredded coconut (sweetened or unsweetened) - 1 cup panko breadcrumbs - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Oil for frying (coconut oil or vegetable oil) Crispy coconut shrimp shines with its blend of textures and flavors. The shrimp is the star here. It pairs well with the crunchy coating. I love using large shrimp for a hearty bite. The flour gives a great base, while eggs help the coating stick. Shredded coconut adds sweetness and crunch. Panko breadcrumbs offer extra crispiness. - 1/2 cup sweet chili sauce - 1 tablespoon fresh lime juice - 1 tablespoon crushed pineapple (drained) - 1 teaspoon sriracha (optional) - 1 tablespoon chopped fresh cilantro (for garnish) This sauce is a game changer. Sweet chili sauce brings a nice balance. Lime juice adds a fresh zing. Crushed pineapple makes it fruity and fun. If you like heat, sriracha gives a spicy kick. Fresh cilantro is perfect for a pop of color and flavor. - Additional spices like garlic powder or paprika - Lime zest for extra citrus flavor - Coconut milk in the batter for richness Want to customize your shrimp? Try adding spices for more depth. Garlic powder adds a savory note, while paprika gives a nice color. Lime zest brightens the dish, making it even more refreshing. You can even mix in coconut milk for a creamier batter. Start by getting three bowls. In the first bowl, mix one cup of flour with salt and black pepper. This will be your dry mix. In the second bowl, beat two eggs until smooth. This will help the coating stick. In the third bowl, combine one cup of shredded coconut with one cup of panko breadcrumbs. Mix until even. This will create a crunchy coating for the shrimp. Now it's time to coat the shrimp. Take one shrimp and dip it into the flour mix first. Make sure it’s well covered, then shake off any extra flour. Next, dip it into the egg, letting the excess drip off. Finally, roll the shrimp in the coconut and panko mix. Press gently to help the coating stick. Repeat this for all the shrimp, laying them on a plate. Heat about one inch of oil in a deep skillet over medium heat. Wait until the oil shimmers, which means it’s hot enough. Carefully place the coated shrimp into the oil. Don’t overcrowd the pan; it’s best to fry in batches. Cook the shrimp for about 2-3 minutes on each side. They should turn golden brown and crispy. Once done, remove them and place on a paper towel-lined plate to soak up extra oil. Enjoy your cooking! Frying shrimp is simple when you follow a few key tips. First, use a deep skillet. This gives the shrimp room to cook evenly. Second, heat your oil until it shimmers. This shows the oil is hot enough. If the oil is not hot, your shrimp will soak up too much oil. Third, do not overcrowd the pan. Fry in batches to keep the temperature steady. To get that amazing crunch, follow this method. Start with dry shrimp, so the coating sticks well. Coat each shrimp in flour, then dip it in egg. This helps the coconut and panko breadcrumbs stick. Finally, press the shrimp into the coating. This ensures a thick, crunchy layer. Fry until golden brown. This gives you the best texture. You can easily change this recipe to fit your taste. For a different flavor, try using crushed cornflakes instead of panko. This will add a unique crunch. If you want more heat, add extra sriracha to your sauce. You can also mix in spices, like garlic powder or paprika, for added flavor. Try using shrimp with the shells on for more taste. {{image_4}} You can change the sauce and make this dish your own. Besides pineapple sweet chili sauce, try mango salsa for a fruity twist. A tangy lime aioli adds a creamy touch. For a spicy kick, mix the sweet chili sauce with more sriracha. Each sauce gives a different flavor and vibe. You have control over the heat. If you like it mild, skip the sriracha in the sauce. For medium heat, add a teaspoon of sriracha. If you love heat, double the sriracha or add jalapeños to your sauce. Always taste as you go to find your perfect balance. The coating can change for different tastes. Instead of panko, try crushed cornflakes for a crunchy bite. You can also use seasoned breadcrumbs for extra flavor. For a gluten-free option, use almond flour instead of traditional flour. These changes keep the dish exciting and fun. To store leftover crispy coconut shrimp, first let them cool. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to save them longer, freezing is a great option. When you are ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet. Bake them for about 10-15 minutes. This will help keep them crispy. Avoid using the microwave, as it can make them soggy. To freeze the shrimp, place them in a single layer on a baking sheet. Freeze them for about an hour until they are solid. Once frozen, transfer the shrimp to a freezer bag. They can last up to three months in the freezer. When you want to enjoy them, just reheat as mentioned above. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. This helps them thaw evenly. After thawing, pat them dry with a paper towel. This step is key to getting a crispy finish. To make Crispy Coconut Shrimp healthier, consider these tips: - Baking Instead of Frying: Coat the shrimp as usual, then bake them at 400°F (200°C) for about 15-20 minutes. - Use Whole Wheat Breadcrumbs: Swap regular panko with whole wheat for added fiber. - Reduce Oil: Lightly spray the shrimp with oil instead of deep frying. These changes keep the flavor while reducing calories and fat. Pair your crispy coconut shrimp with these tasty sides: - Coconut Rice: The creamy texture complements the shrimp well. - Mango Salad: Fresh mango adds sweetness and color. - Steamed Vegetables: Bright veggies like broccoli or snap peas add crunch and nutrition. - Coleslaw: A tangy slaw balances the dish nicely. These sides enhance your meal and create a beautiful plate. Crispy coconut shrimp is a delicious treat with a unique sauce. We covered key ingredients, step-by-step instructions, and helpful tips for frying. You learned how to store leftovers and adjust flavors to fit your taste. This dish is simple and fun to make. With practice, you can achieve the perfect crunch every time. Enjoy experimenting with different sauces and spices to create your version. Dive in, and taste the joy of making crispy coconut shrimp at home!

Crispy Coconut Shrimp with Chili Sauce

Indulge in the tropical flavors of crispy coconut shrimp with a zesty pineapple sweet chili sauce! This delightful recipe features perfectly fried shrimp coated with a crunchy mixture of coconut and panko, served with a sweet and tangy dipping sauce that takes it over the top. Perfect for appetizers or a fun meal, this dish is easy to prepare and sure to impress. Click through to discover the full recipe and enjoy a taste of paradise!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs, beaten

1 cup shredded coconut (use sweetened for a sweeter twist or unsweetened for a more subtle flavor)

1 cup panko breadcrumbs

1/2 teaspoon salt

1/4 teaspoon black pepper

Oil for frying (coconut oil or vegetable oil works well)

For the Pineapple Sweet Chili Sauce:

1/2 cup sweet chili sauce

1 tablespoon fresh lime juice

1 tablespoon crushed pineapple (drained)

1 teaspoon sriracha (optional for extra heat)

1 tablespoon chopped fresh cilantro (for garnish)

Instructions
 

Prepare the Shrimp: Begin by gathering three separate mixing bowls. In the first bowl, whisk together the all-purpose flour, salt, and black pepper. In the second bowl, add the beaten eggs. In the third bowl, combine the shredded coconut with the panko breadcrumbs, mixing well to create a uniform coating mixture.

    Heat the Oil: In a large, deep skillet, pour in enough oil to reach about one inch deep. Heat the oil over medium heat until it is shimmering, indicating it is hot enough for frying.

      Coat the Shrimp: Take each shrimp and first dip it into the flour mixture, ensuring it is well coated, then shake off any excess flour. Next, dip the shrimp into the beaten eggs, allowing any extra to drip off. Finally, roll the shrimp in the coconut-panko mixture, pressing it gently to ensure the coating adheres well to the shrimp.

        Fry the Shrimp: Carefully place the coated shrimp in the hot oil, making sure not to overcrowd the pan. Fry the shrimp for about 2-3 minutes on each side, or until they turn a beautiful golden brown and are crispy. Remove them from the oil and transfer to a paper towel-lined plate to absorb any excess oil.

          Make the Pineapple Sweet Chili Sauce: In a small bowl, combine sweet chili sauce, fresh lime juice, crushed pineapple, and sriracha (if desired) for an extra kick. Mix well until all ingredients are thoroughly blended.

            Serve: Arrange the crispy coconut shrimp on a serving platter and serve them hot alongside the pineapple sweet chili sauce for dipping. Garnish with chopped fresh cilantro for a vibrant touch.

              Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4