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Easy Crispy Coconut Shrimp

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Golden crispy coconut shrimp coated in crunchy panko and coconut, fried to perfection and served with sweet chili sauce for the ultimate appetizer.

Ingredients

For the Batter
3/4 cup all-purpose flour
3/4 cup plus 2 tablespoons water
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Main Ingredients
10 shrimp, peeled and deveined with tails on
1 cup shredded or grated coconut
3/4 cup panko breadcrumbs
For Serving
Sweet chili sauce
Optional: spicy mayo

Instructions

Step 1: Prepare the Batter

In a medium bowl, whisk together:

Flour
Water
Garlic powder
Paprika
Salt
Black pepper

Mix until smooth and fully combined.

Step 2: Prepare the Coating

In a separate bowl, combine the shredded coconut and panko breadcrumbs.

Mix well.

Step 3: Coat the Shrimp

Hold each shrimp by the tail.

Dip the shrimp into the batter, allowing any excess to drip off.

Coat thoroughly in the coconut-panko mixture, pressing gently so the coating sticks well.

Repeat with all shrimp.

Step 4: Fry the Shrimp

Heat oil in a deep skillet or pot over medium heat.

Once the oil is hot, fry the shrimp in batches for 2–3 minutes or until golden brown and crispy.

Avoid overcrowding the pan.

Step 5: Drain and Serve

Transfer the fried shrimp to a wire rack or paper towel-lined plate to drain excess oil.

Optionally sprinkle with a little salt while still hot.

Serve immediately with sweet chili sauce or spicy mayo.

Notes

Shredded coconut creates a chunkier texture, while grated coconut gives a finer crisp coating.
Panko breadcrumbs help make the shrimp extra crispy.
Fry in small batches to maintain oil temperature and crispiness.
Coconut shrimp pairs perfectly with sweet chili sauce, spicy mayo, or garlic aioli.
Serve as an appetizer, party snack, or main dish with rice or salad.

Find it online: https://allrecipesmade.com/easy-crispy-coconut-shrimp/