Easy Coconut Shrimp Recipe

Coconut Shrimp (Crispy, Easy Recipe) Wholesome Yum

WEBAug 21, 2019 · Learn how to make coconut shrimp with just 6 ingredients! This easy coconut shrimp recipe takes only 20 minutes and has 5 sauce options.

Rating: 4.8/5(42)

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Easy Coconut Shrimp Sally's Baking Addiction

WEBJun 26, 2014 · Golden, sweet, and crisp coconut shrimp is a crowd-favorite finger food especially if you serve it with spicy sweet dipping sauce.

1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
3. Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time– do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.

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Baked Coconut Shrimp with Mango Sauce The …

WEBJan 27, 2020 · Baked Coconut Shrimp that are truely CRISPY and crazy delicious. They're a healthy coconut shrimp recipe that is easy to …

1. Preheat your oven to 420 degrees. Line an 18×13 inch baking sheet with parchment paper. Drizzle with 2 tablespoons of the oil.
2. In a medium-sized bowl, mix the tapioca starch and salt. Add the coconut to another bowl and whisk the eggs with a small splash of water in a third bowl.
3. Drop a few shrimp into the tapioca starch then move them to the bowl with the eggs. Put them into the coconut and coat them well. Transfer them to the baking sheet. Repeat with the remaining shrimp then drizzle the tops of the breaded shrimp with the remaining tablespoon of oil.
4. Bake for 20 mintues (no need to flip them) until they are golden brown. Put them on a serving plate and sprinkle a little minced cilantro over, to garnish.

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