Coconut Shrimp Recipe

Shrimp: Peeled and deveined, these are the star of the dish, providing a juicy and tender base.

All-purpose flour: Used to coat the shrimp initially, helping the egg and coconut-panko mixture adhere better.

Eggs: Beaten to create a sticky layer that helps the coconut-panko mixture stick to the shrimp.

Shredded coconut: Adds a sweet and crunchy texture to the shrimp coating. Choose between sweetened or unsweetened based on your taste preference.

Panko breadcrumbs: These Japanese-style breadcrumbs provide an extra crispy texture to the shrimp coating.

Vegetable oil: Used for frying the shrimp, ensuring they cook evenly and achieve a golden-brown color.

When preparing shrimp for this recipe, make sure they are thoroughly peeled and deveined. This not only improves the texture but also ensures a cleaner taste. To achieve an even coating, press the coconut-panko mixture firmly onto the shrimp after dipping them in the beaten eggs. This helps the coating adhere better and creates a crispier exterior. When frying, maintain a consistent oil temperature to avoid greasy shrimp; a medium heat is ideal. Fry in small batches to prevent overcrowding, which can lower the oil temperature and result in uneven cooking.

• shrimp - Substitute with chicken tenders: Chicken tenders can mimic the texture and can be similarly breaded and fried.

• all-purpose flour - Substitute with cornstarch: Cornstarch provides a similar coating and can make the shrimp extra crispy.

• eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the shrimp and adds a slight tangy flavor.

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

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used, though they may not be as light and crispy as panko.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the coconut shrimp to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled shrimp in an airtight container. If stacking, separate layers with parchment paper to maintain the crispy texture.
• Store in the refrigerator for up to 3 days. Reheat in an oven at 350°F for about 10 minutes to regain crispiness.
• For freezing, arrange the shrimp in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Transfer the frozen shrimp to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat frozen shrimp, preheat the oven to 375°F. Place the shrimp on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Avoid microwaving, as it can make the shrimp rubbery and the coating soggy.

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

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the shrimp in a single layer in the basket and cook for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• If you prefer using the stovetop, 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.

• For microwave reheating, place the shrimp on a microwave-safe plate lined with a paper towel. Cover with another paper towel to prevent splattering. Microwave on medium power for 1-2 minutes, checking halfway through to avoid overcooking. Note that this method may not retain the crispiness as well as the others.

• 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 shredded coconut and panko breadcrumbs.

• Whisk: Use this to beat the eggs until they are well combined.

• Frying pan: Heat the oil in this to fry the shrimp.

• Tongs: Use these to handle the shrimp while dredging, dipping, and coating them.

• Paper towels: Use these to drain the fried shrimp and remove excess oil.

• Plate: Use this to hold the shrimp after they are coated and before frying.

• Measuring cups: Use these to measure the flour, shredded coconut, panko breadcrumbs, and oil.

• Thermometer: Use this to check the oil temperature to ensure it is at the right heat for frying.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This makes the process smoother and faster.

Use pre-prepped shrimp: Buy shrimp that are already peeled and deveined to save time.

Set up a breading station: Arrange your flour, eggs, and coconut-panko mixture in a line for efficient breading.

Heat oil while breading: Start heating the oil as you bread the shrimp to save time.

Fry in batches: Fry multiple shrimp at once, but don’t overcrowd the pan to ensure even cooking.