Description
Crispy, golden coconut shrimp coated in a flavorful batter with shredded sweetened coconut and panko breadcrumbs, fried to perfection for a crunchy and tropical appetizer or main dish. Served with fresh lime wedges, this recipe combines a delightful mix of textures and flavors that impress at any gathering.
Ingredients
Scale
Shrimp and Coating
- 1 lb Extra large raw shrimp (21-25 count, peeled and deveined)
- Kosher salt (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup water
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup panko bread crumbs
- 1 1/2 cups pancake mix
- Oil for frying (vegetable or canola oil recommended)
Garnish and Serving
- 1 lime (sliced into wedges)
Instructions
- Prepare the batter: In a medium bowl, combine the pancake mix, garlic powder, onion powder, paprika, kosher salt to taste, and water. Whisk them together until you get a smooth, thick batter suitable for coating the shrimp.
- Make the coconut coating: In a separate bowl, mix the sweetened shredded coconut and panko breadcrumbs evenly. This mixture will give the shrimp a crispy and crunchy tropical exterior when fried.
- Heat the oil: Pour oil into a large skillet to a depth suitable for frying (about 1 to 2 inches). Heat it over medium-high heat until it reaches approximately 350°F (175°C) or until a small drop of batter sizzles immediately when added.
- Coat the shrimp: Pat the shrimp dry thoroughly using paper towels to ensure the batter sticks well. Dip each shrimp into the prepared pancake batter, fully coating it.
- Apply the coconut coating: Immediately after dipping in batter, roll each shrimp in the coconut and panko mixture. Press lightly to ensure the coating adheres well to the batter.
- Fry the shrimp: Carefully place the coated shrimp in the hot oil in batches, avoiding overcrowding. Fry each side for about 2 to 3 minutes or until they turn golden brown and crispy.
- Drain the excess oil: Use tongs to transfer the cooked shrimp onto a wire rack or a paper towel-lined sheet pan to allow excess oil to drain off and keep the shrimp crisp.
- Serve: Arrange the crispy coconut shrimp on a serving plate, garnish with lime wedges, and squeeze fresh lime juice over the shrimp before serving. Pair with your favorite dipping sauce for an enhanced flavor experience.
Notes
- Ensure shrimp are thoroughly patted dry prior to coating to prevent the batter from slipping off during frying.
- Maintain oil temperature between 350°F to 375°F for optimal frying results and crispiness.
- Do not overcrowd the pan during frying; fry in batches to keep the oil temperature consistent.
- For a gluten-free version, substitute panko and pancake mix with their gluten-free alternatives.
- Serve immediately for the best texture as coconut shrimp tend to lose crispness when cooled.
