Pan-Fried Coconut Shrimp Recipe

Grab your apron, y’all. It’s time to dive into the sizzling, tantalizing world of Pan-Fried Coconut Shrimp. Coated in an irresistibly crunchy coconut crust and fried to perfect golden-brown finish, these tasty treats are no ordinary shrimp. I’m talking about the perfect blend of tropical sweetness and savory luxury, all rolled up in one splendid seafood dish. Pan-Fried Coconut Shrimp is an absolute party favorite- perfect for cocktail parties, summer BBQs, or even just a Friday night dinner to pamper yourself.

Trust me when I say, once you’ve tried these crispy critters, you’re gonna crave them all the time. The satisfying crunch when you take a bite, the way the succulent shrimp just melts in your mouth- it’s delightful. As a bonafide foodie, I give these guys two thumbs up- they’re simple, satisfying, and seriously scrumptious.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Yield: Approximately 20 shrimps

So, are you ready to bring the beach vibes to your kitchen? Let’s move on to the recipe and get started on cooking up these shellfish sensations!

Ingredients & Equipment You’ll Need

• 1 pound of raw, large shrimp
• 1 cup of shredded coconut
• 1/2 cup of flour
• 2 large eggs
• 1/2 teaspoon of salt
• Vegetable oil for frying

For this recipe, you’ll need a large frying pan and a wire rack to drain the shrimp after frying.

The shredded coconut is the superstar of this recipe. It gives the shrimp a delightful crunch and a tropical flair. The eggs and flour create a glue-like batter for the coconut to adhere to.

How To Make Pan-Fried Coconut Shrimp

1. Start by cleaning and deveining the shrimp, keeping the tail intact.
2. Prepare a dredging station: one bowl with flour and salt, one with beaten eggs, and another with shredded coconut.
3. Dip each shrimp into the flour mixture, then in the beaten egg, and finally roll it in the coconut. Make sure each shrimp is well coated with each layer.
4. In a large frying pan, heat the oil over medium heat. Add the coated shrimp and cook for 2-3 minutes on each side or until golden brown.
5. Finally, drain the cooked shrimp on a wire rack to remove any excess oil. Serve immediately with your favorite dip and enjoy the taste of tropical summer!

Tips For The Best Results

• Use large shrimp for a meatier bite.
• Fry the shrimps in batches to ensure they cook evenly.
• Choose unsweetened shredded coconut for a more savory flavor.

Storage Tips

• Store any leftovers in an airtight container in the fridge. They should keep for up to 3 days.
• Reheat the shrimp in the oven at a low temperature to retain the crispy coating.

Frequently Asked Questions

Q: Can I use frozen shrimp?

A: Absolutely, just allow them to thaw fully before beginning the recipe.

Q: Can I bake these instead of frying?

A: Sure, bake them at 400F for 12-15 minutes or until golden brown.

Q: Can this recipe be made gluten-free?

A: Certainly, just swap out regular flour with any gluten-free variant.

Q: What can I serve with Pan-Fried Coconut Shrimp?

A: These go perfect with sweet chili sauce or a creamy garlic dip. You can even pair them with a salad or some fries!

Q: Can I use this recipe for other types of seafood?

A: Yes, the coating works great with fish or other shellfish as well!

Nutritional Facts of Pan-Fried Coconut Shrimp

Each serving contains approximately 400 calories, 25g of fat, 15g carbohydrates, and 25g protein.

To wrap this tropical feast up, Pan-Fried Coconut Shrimp is a must-try recipe. It’s the perfect combination of crispy, sweet, and savory. You can serve it up as an appetizer, a party snack, or a main course paired with some zesty sauces. So, I say dive in, fellow foodies, and let your taste buds go on a tropical vacation!