Golden Coconut Shrimp
Golden Coconut Shrimp is a delightful twist on classic shrimp dinner recipes, offering a perfect blend of sweet and savory. You’ll love how quickly this dish comes together, making it ideal for a weeknight meal or a special occasion. This recipe proves that amazing shrimp dinner recipes don’t have to be complicated.
Key Ingredients & Substitutions:
- Shrimp: Use large or jumbo raw shrimp, peeled and deveined. Frozen shrimp works perfectly, just thaw it first.
- Coconut Flakes: Unsweetened shredded coconut is best. You can use sweetened, but adjust any added sugar in other components.
- Panko Breadcrumbs: These give an extra crispy coating. Regular breadcrumbs can be used, but the texture will be slightly less crunchy.
- Eggs: Act as a binder for the coating. No good substitution for this recipe.
- Flour: All-purpose flour is standard.
- Coconut Oil (for frying): You can use another neutral oil like vegetable or canola oil for frying if you prefer.
Ingredients:
Main:
- 1.5 pounds large raw shrimp, peeled and deveined, tails on or off
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup unsweetened shredded coconut
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2-3 cups coconut oil (or other neutral oil) for frying
Optional Dipping Sauce:
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (without dipping sauce)
- Tools Needed: Shallow dishes, large skillet or Dutch oven, tongs, wire rack
Step-by-Step Instructions:
1. Prepare Your Dredging Stations
Set up three shallow dishes. In the first dish, combine flour, salt, and pepper. In the second dish, place the beaten eggs. In the third dish, mix the panko breadcrumbs and shredded coconut. This organized setup makes coating your shrimp easy.
2. Coat the Shrimp
Take one shrimp at a time. First, dredge it in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s fully coated. Finally, roll the shrimp in the panko and coconut mixture, pressing gently so the coating adheres well. Place the coated shrimp on a clean plate or baking sheet.
3. Heat the Oil
Pour the coconut oil into a large, heavy-bottomed skillet or Dutch oven until it’s about 1-inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, a small piece of breading should sizzle immediately when dropped in.
4. Fry the Shrimp
Carefully add a few shrimp to the hot oil, ensuring you don’t overcrowd the pan. Fry for 2-3 minutes per side, or until they are golden brown and cooked through. The shrimp should turn opaque.
5. Drain and Serve
Remove the cooked shrimp with tongs and place them on a wire rack set over paper towels to drain excess oil. This helps keep them crispy. Serve immediately with your favorite dipping sauce, such as a sweet chili lime sauce. You’ve just mastered one of the best shrimp dinner recipes!
Variation Ideas:
- Spicy Kick: Add a pinch of cayenne pepper to the flour mixture for a little heat.
- Herbaceous: Mix 1 teaspoon of dried cilantro or parsley into the panko-coconut coating.
- Air Fryer Version: Lightly spray the coated shrimp with oil and air fry at 375°F (190°C) for 8-12 minutes, flipping halfway, until golden and crispy. This is a great way to enjoy delicious shrimp dinner recipes with less oil.
Storage Instructions:
Store leftover Golden Coconut Shrimp in an airtight container in the refrigerator for up to 2-3 days. Reheat them in an oven or air fryer at 350°F (175°C) for 5-8 minutes until warmed through and crispy again. Microwaving is not recommended as it can make them soggy.
Frequently Asked Questions (FAQ):
Q: Can you use already cooked shrimp for this recipe?
A: No, you should use raw shrimp. Cooked shrimp will become tough and rubbery when fried again.
Q: How do you know when shrimp is cooked?
A: Cooked shrimp turns opaque and pink. It should curl into a loose C-shape; an O-shape means it’s overcooked.
Q: What is the best way to thaw frozen shrimp?
A: Place frozen shrimp in a bowl of cold water for 10-15 minutes, or transfer to the refrigerator overnight.
Q: Can you prepare the shrimp ahead of time?
A: You can coat the shrimp up to an hour in advance and keep them refrigerated. For best crispiness, fry just before serving.
Q: What other dipping sauces go well with coconut shrimp?
A: Mango salsa, pineapple chutney, or even a simple squeeze of lime juice are delicious options.
Q: Why is my coconut shrimp not crispy?
A: Ensure your oil is hot enough (350°F/175°C) and avoid overcrowding the pan. Also, drain them on a wire rack, not directly on paper towels, to allow air circulation.
