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For crispy coconut shrimp, you'll need: - 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) These ingredients combine to create a delicious crunch. The shrimp should be fresh for the best taste. I like to use large shrimp, as they hold up well during frying. For the sweet chili sauce, you will need: - 1/2 cup sweet chili sauce - 1 tablespoon lime juice - 1 teaspoon sriracha (optional for heat) - 1 tablespoon chopped cilantro (for garnish) This sauce adds a sweet and spicy kick. The lime juice brightens the flavor. If you like heat, add the sriracha! You can also try these for added flavor: - Garlic powder for a savory touch - Crushed red pepper for more heat - Fresh herbs like parsley to add freshness These options let you make the dish your own. Experiment and find what you like best! First, gather your shrimp. You will need one pound of large shrimp that are peeled and deveined. Next, prepare three bowls. In the first bowl, mix one cup of all-purpose flour with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. This mixture adds flavor and helps the coating stick. In the second bowl, place two large eggs and beat them well. The eggs will create a nice layer for the coating. For the third bowl, combine one cup of shredded coconut and one cup of panko breadcrumbs. This mix gives your shrimp that crispy outer layer. Heat about one inch of oil in a large skillet over medium heat. You want the oil to shimmer. This shows it is ready for frying. Take a shrimp and dredge it first in the flour mixture. Shake off any extra flour. Then, dip the shrimp into the beaten eggs, letting any excess egg drip off. Finally, coat the shrimp in the coconut-panko mixture. Press gently to help it stick. Fry the shrimp in batches for about 2-3 minutes on each side. Look for a golden brown color. Don’t crowd the pan! Once crispy, place the shrimp on a paper towel-lined plate to drain extra oil. For the sweet chili sauce, take a small bowl. Combine 1/2 cup of sweet chili sauce with one tablespoon of lime juice. If you like heat, add one teaspoon of sriracha. Stir until everything is well mixed. This sauce adds a sweet and tangy kick to your shrimp. You can garnish with one tablespoon of chopped cilantro for extra flavor. Serve the crispy coconut shrimp hot with the sweet chili sauce on the side. Enjoy your delicious meal! To get your shrimp super crispy, follow a few key steps. First, make sure your oil is hot enough. If it’s too cool, the shrimp will soak up oil and become soggy. Use a deep pan or skillet for even cooking. Dredge the shrimp properly: flour first, then egg, and finally the coconut-panko mix. Press gently to help it stick. Fry in small batches. This keeps the oil hot and helps each shrimp cook evenly. The oil you choose makes a big difference. Coconut oil adds a nice flavor and makes the dish more tropical. Vegetable oil works well too and has a high smoke point. This means it can get hot without burning. Avoid using oils that smoke easily, like olive oil. You want your shrimp to fry, not steam. One big mistake is overcrowding the pan. If you add too many shrimp at once, they won’t cook right. They might end up soggy instead of crispy. Another mistake is not shaking off excess flour and egg. This keeps the coating light and crunchy. Lastly, don’t skip draining the shrimp on paper towels. This helps remove excess oil for a better texture. {{image_2}} If you want a lighter option, try baking the shrimp. Preheat your oven to 400°F. Line a baking sheet with parchment paper. Use the same breading method as before. After coating, place the shrimp on the sheet. Spray them lightly with cooking oil. Bake for about 15-20 minutes. Flip them halfway through. This method gives you crispy shrimp with less oil. While sweet chili sauce is a favorite, you can try other dips. A spicy mango salsa adds a fruity kick. Mix diced mango, onion, and cilantro for a fresh taste. You can also use a zesty lime aioli. Just mix mayonnaise, lime juice, and garlic powder. For a tangy twist, try a peanut dipping sauce. Combine peanut butter, soy sauce, and lime juice for a nutty flavor. Want to spice things up? You can add spices to your breading mix. Try paprika for a smoky taste. You could also use garlic powder or onion powder for extra depth. If you like heat, add cayenne pepper. Just a pinch will do! These small tweaks can take your coconut shrimp to a new level. To store leftover coconut shrimp, place them in an airtight container. Make sure they cool first. Keep the container in the fridge. They should stay fresh for up to three days. If you want the best taste, eat them soon. When reheating, use the oven for the best results. Preheat your oven to 375°F. Arrange the shrimp on a baking sheet. Bake for about 10 minutes or until hot. This method keeps them crispy. Avoid the microwave, as it makes the shrimp soggy. You can freeze coconut shrimp for later use. First, let them cool completely. Place them in a single layer on a baking sheet. Freeze for 1-2 hours until solid. Then, transfer the shrimp to a freezer bag. They can stay frozen for up to three months. When ready to eat, thaw in the fridge and reheat as described above. Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, pat them dry with paper towels. This step helps the coating stick better. Using frozen shrimp can save time and still taste great! To make this dish gluten-free, swap all-purpose flour for a gluten-free flour blend. You can also find gluten-free panko breadcrumbs in stores. Ensure that the sweet chili sauce is gluten-free as well. With these changes, you can enjoy crispy coconut shrimp without gluten! Crispy coconut shrimp pairs well with many sides. Here are a few ideas: - Fresh coleslaw for crunch - Coconut rice for a tropical twist - A green salad with lime vinaigrette - Grilled veggies for a healthy option These sides balance the sweet and savory flavors of the shrimp perfectly! Coconut shrimp is a delicious dish that combines crispy shrimp with sweet sauce. We discussed key ingredients, making a tasty sweet chili sauce, and tips for frying. To boost flavor, we explored optional ingredients and various sauces. We shared storage tips, reheating methods, and FAQs to make cooking easier. Remember, whether you fry or bake, enjoy your shrimp with your favorite sides. Experiment and have fun while cooking this dish!

Crispy Coconut Shrimp with Chili Sauce

Indulge in the flavors of the tropics with this irresistible Crispy Coconut Shrimp recipe paired with a zesty sweet chili sauce. In just 30 minutes, learn how to create perfectly golden and crunchy shrimp that will wow your family and friends. This dish is perfect for parties or a delicious weeknight meal. Click through to explore the full recipe and elevate your cooking game with this delightful seafood treat!
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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 (sweetened or unsweetened)

1 cup panko breadcrumbs

1/2 teaspoon salt

1/4 teaspoon black pepper

Oil for frying (coconut oil or vegetable oil)

For the Sweet Chili Sauce:

1/2 cup sweet chili sauce

1 tablespoon lime juice

1 teaspoon sriracha (optional for heat)

1 tablespoon chopped cilantro (for garnish)

Instructions
 

Start by preparing the shrimp. In a bowl, combine flour, salt, and pepper. In another bowl, place the beaten eggs, and in a third bowl, mix the shredded coconut and panko breadcrumbs together.

    Heat about an inch of oil in a large skillet over medium heat until shimmering.

      Dredge each shrimp first in the flour mixture, shaking off excess. Next, dip them into the beaten eggs, allowing any extra egg to drip off. Finally, coat the shrimp in the coconut-panko mixture, pressing gently to adhere.

        Fry the shrimp in batches in the hot oil for about 2-3 minutes per side, or until they are golden brown and crispy. Avoid overcrowding the pan.

          Once cooked, transfer the shrimp to a paper towel-lined plate to drain any excess oil.

            For the sweet chili sauce, combine the sweet chili sauce, lime juice, and sriracha (if using) in a small bowl. Stir until fully mixed.

              Serve the crispy coconut shrimp hot with the sweet chili sauce on the side for dipping, garnished with chopped cilantro.

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