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How To Make Coconut Shrimp?

    Coconut shrimp is a delightful and crispy dish that features shrimp coated in a coconut-flavored batter and then fried to perfection. Here’s a simple recipe for making coconut shrimp:


    • 1 lb large shrimp, peeled and deveined
    • 1 cup all-purpose flour
    • 1 cup shredded coconut (sweetened or unsweetened)
    • 1 cup panko breadcrumbs
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 large eggs
    • 1 cup coconut milk
    • Vegetable oil, for frying
    • Sweet chili sauce or mango salsa, for dipping (optional)


    1. Prepare the Shrimp:
      • Peel and devein the shrimp, leaving the tails intact if desired. Pat the shrimp dry with paper towels.
    2. Set Up Breading Station:
      • In three separate shallow bowls, set up a breading station. In one bowl, place the flour. In the second bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper. In the third bowl, whisk together the eggs and coconut milk.
    3. Bread the Shrimp:
      • Coat each shrimp first in the flour, shaking off excess. Dip it into the egg and coconut milk mixture, allowing any excess to drip off. Finally, coat the shrimp in the coconut-panko mixture, pressing the coating onto the shrimp to adhere.
    4. Chill the Shrimp (Optional):
      • For extra crispiness, you can chill the breaded shrimp in the refrigerator for about 15-30 minutes.
    5. Heat Vegetable Oil:
      • In a deep fryer or large skillet, heat vegetable oil to 350°F (175°C).
    6. Fry the Shrimp:
      • Carefully place the breaded shrimp into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until the shrimp are golden brown and the coating is crispy.
    7. Drain and Serve:
      • Use a slotted spoon to remove the coconut shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil.
    8. Serve with Dipping Sauce:
      • Serve the coconut shrimp hot with your favorite dipping sauce, such as sweet chili sauce or mango salsa.

    Enjoy these crispy and coconut-infused shrimp as a delicious appetizer or main course. The combination of crunchy coating and sweet coconut flavor makes them a favorite for seafood lovers.

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