Get ready for an explosion of coconutty goodness! Our crispy and flavorful coconut shrimp recipe will transport you straight to a Hawaiian beach.
Take note
Be careful when handling hot oil during frying. Make sure to keep an eye on the shrimp while frying to prevent them from burning.
Preheat your oven to 425°F (220°C). This will ensure that your coconut shrimp gets perfectly crispy and golden brown.
Peel and devein one pound (450g) of large shrimp, leaving the tails intact for a stunning presentation. Rinse the shrimp under cold water and pat them dry with a paper towel.
In a shallow bowl, combine half a cup (60g) of all-purpose flour, a teaspoon of salt, a teaspoon of black pepper, and a teaspoon of paprika. Mix them well and set aside. In another shallow bowl, whisk two large eggs.
Dip each shrimp into the flour mixture, shaking off any excess. Then, dip the coated shrimp into the beaten eggs, allowing any excess to drip off. Finally, roll the shrimp in a cup of shredded coconut, pressing gently to adhere.
Place the coated shrimp onto a baking sheet lined with parchment paper. Bake in the preheated oven for about 15 minutes or until the coconut is golden brown and the shrimp is cooked through. Flip the shrimp halfway through baking for even browning.
Once your coconut shrimp is beautifully golden, remove them from the oven and let them cool slightly. Serve them up on a platter with your favorite dipping sauce like sweet chili sauce or spicy mango salsa. Grab a shrimp, take a bite, and let the tropical flavors take you on a mini vacation!
No ratings yet
How do I whip up coconut shrimp
How do I master the art of baking heroic energy bars
How do I make magical slipper sugar cookies
How do I create artisanal sourdough bread
How do I serve fiskeboller with a twist
How do I upgrade my ceviche game with exotic fruits
How do I add a twist to a meat pie
How do I bake sweet apple empanadas
How do I make a scrumptious lobster bisque
How do I jazz up classic blueberry scones