Tropical Coconut Crusted Shrimp
Experience the flavors of paradise with this delectable Tropical Coconut Crusted Shrimp recipe. Perfectly seasoned shrimp are coated in a light layer of flour, dipped in a silky egg wash, and generously covered with a delightful mixture of shredded coconut and panko breadcrumbs. These delectable bites are then fried to golden perfection, creating a crispy outer layer that complements the juicy shrimp inside. Serve with a tangy dipping sauce and enjoy a taste of the islands right in your home. Ideal for summer parties, family gatherings, or any occasion that calls for a tropical flair!
4-6
Servings
300
Calories
7
Ingredients
Ingredients
shrimp
1 lb (butterflied, tails left on)
flour
2 cups (for coating)
garlic salt
to taste (for seasoning)
eggs
3 (beaten)
shredded coconut
2 cups (sweetened or unsweetened as preferred)
panko breadcrumbs
12 ounces (for coating)
vegetable or sesame oil
1.5 cups (for frying)
Instructions
1
In a large skillet, heat the oil over medium-low heat. This ensures that the temperature is just right to prevent the breading from falling off.
2
While the oil is heating, butterfly the shrimp by slicing along the back, making sure to leave the tail intact for a beautiful presentation.
3
On a flat plate, spread the flour evenly to create a coating station.
4
In a small bowl, beat the eggs until well combined and set aside.
5
In a medium bowl, mix the panko breadcrumbs and 1 cup of shredded coconut together until evenly combined.
6
Sprinkle garlic salt over the prepared shrimp, ensuring that each piece is lightly seasoned.
7
Dredge each shrimp in the flour, coating it completely, and then dip it into the beaten eggs to ensure it is fully moistened.
8
Finally, place the egg-coated shrimp into the panko and coconut mixture, pressing down lightly and squeezing to ensure it adheres well.
9
Carefully place the coated shrimp into the hot oil, working in batches to avoid overcrowding, and fry until golden brown and crispy, about 2-3 minutes per side.
10
Once cooked, transfer the shrimp to a paper towel-lined plate to absorb excess oil before serving.
Nutrition Information
17.5g
Fat
30g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Coconut Crusted Shrimp?
It is a Hawaiian-inspired dish where seasoned shrimp are coated in flour, eggs, panko breadcrumbs, and shredded coconut, then fried until golden and crispy.
How should I prepare the shrimp for this recipe?
The shrimp should be butterflied by slicing along the back, while keeping the tails intact for a better presentation.
What ingredients are used for the crunchy coating?
The coating is made from a mixture of 12 ounces of panko breadcrumbs and 2 cups of shredded coconut.
Can I use sweetened shredded coconut?
Yes, you can use either sweetened or unsweetened shredded coconut depending on your personal taste preference.
What is the purpose of the flour in the recipe?
The flour serves as the initial coating layer to help the egg wash and breading adhere properly to the shrimp.
How many eggs are needed for the egg wash?
This recipe requires 3 beaten eggs to sufficiently moisten the shrimp before applying the coconut mixture.
What seasoning is recommended for the shrimp?
The shrimp are seasoned with garlic salt to taste before the breading process begins.
What type of oil should I use for frying?
You can use 1.5 cups of either vegetable oil or sesame oil for frying the shrimp.
What is the best heat setting for frying coconut shrimp?
It is best to use medium-low heat to ensure the oil temperature stays consistent and prevents the breading from falling off.
How long does it take to cook the shrimp?
The shrimp should be fried for approximately 2 to 3 minutes per side until they turn golden brown.
How do I make sure the coconut coating sticks?
Press the egg-coated shrimp firmly into the panko and coconut mixture, squeezing lightly to ensure it adheres well.
How many servings does this recipe provide?
This recipe is designed to serve between 4 and 6 people.
What are the calories per serving?
There are approximately 300 calories per serving of Tropical Coconut Crusted Shrimp.
What is the fat content of this dish?
Each serving contains about 17.5 grams of fat.
How many carbohydrates are in a serving?
There are 30 grams of carbohydrates per serving.
How much protein is in the shrimp?
Each serving provides 10 grams of protein.
Should I drain the shrimp after frying?
Yes, transfer the cooked shrimp to a paper towel-lined plate to absorb any excess oil before serving.
What kind of dipping sauce goes well with this?
A tangy dipping sauce is recommended to complement the tropical flavors of the shrimp.
Is this recipe suitable for parties?
Yes, it is ideal for summer parties, family gatherings, or any occasion requiring a tropical flair.
Can I use sesame oil for frying?
Yes, the recipe specifies that either vegetable or sesame oil can be used.
What is the total number of ingredients needed?
There are 7 main ingredients: shrimp, flour, garlic salt, eggs, shredded coconut, panko breadcrumbs, and oil.
Why is it important not to overcrowd the skillet?
Frying in batches avoids overcrowding, which helps maintain the oil temperature and ensures a crispy texture.
What is the cuisine category for this recipe?
This recipe is categorized as Hawaiian cuisine.
What texture should the shrimp have?
The shrimp should have a crispy, golden outer layer and remain juicy on the inside.
How much shrimp do I need for 4-6 servings?
You will need 1 lb of butterflied shrimp with the tails left on.
How much shredded coconut is required?
The recipe calls for 2 cups of shredded coconut.
What tags are associated with this recipe?
Common tags include shrimp, coconut, Hawaiian, appetizer, seafood, dinner, tropical, fried, and party food.
How much flour should I set out for coating?
You should use 2 cups of flour spread evenly on a flat plate.
How much panko breadcrumbs are used?
The recipe uses 12 ounces of panko breadcrumbs for the outer crust.
Does the recipe include fiber or sugar information?
No, the provided nutritional data lists fiber and sugar as null.