Crispy and delicious coconut shrimp, perfect as an appetizer or snack.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Clean the shrimp thoroughly.
Dredge the shrimp in flour.
Dip the shrimp into the wet batter.
Coat the shrimp with the panko and shredded coconut mixture.
Let the breaded shrimp rest for at least 30 minutes in the refrigerator.
Fry the shrimp in oil heated to 365°F for 3-5 minutes until golden brown.
Ensure the water used in the batter is ice cold for a crispier texture.
Resting the breaded shrimp helps the coating adhere better.
Can I use fresh coconut instead of shredded coconut?
Yes, fresh coconut can be used, but ensure it is finely shredded for even coating.
What oil is best for frying coconut shrimp?
Use a neutral oil with a high smoke point, such as canola or vegetable oil.
Can I bake the shrimp instead of frying?
Yes, you can bake them at 400°F for about 12-15 minutes, turning halfway through.
How do I store leftover coconut shrimp?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in an oven to maintain crispiness.
Can I make the batter ahead of time?
It's best to prepare the batter fresh, but you can mix the dry ingredients in advance and add the wet ingredients just before using.
