#coconutshrimp

Coconut shrimp is a delicious appetizer or main dish that features succulent shrimp coated in a crispy coconut and breadcrumb crust. It's a perfect combination of sweet and savory flavors, sure to delight seafood lovers.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup shredded coconut. 1/2 cup breadcrumbs. 2 eggs. 1/2 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Oil for frying.

Instructions: In a shallow dish, mix shredded coconut and breadcrumbs. In another shallow dish, beat the eggs. In a third shallow dish, mix flour, salt, and black pepper. Dip each shrimp into the flour mixture, then into the beaten eggs, and finally coat with the coconut breadcrumb mixture. Heat oil in a deep skillet or fryer to 350F 175C. Fry the coated shrimp in batches for about 2-3 minutes on each side, or until golden brown and crispy. Remove shrimp from oil and drain on paper towels. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

The crispy shrimp covered in shredded coconut and panko breadcrumbs in Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce tastes great with the cool and spicy mango jalapeno dipping sauce.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup shredded coconut. 1/2 cup panko breadcrumbs. 2 eggs, beaten. 1/4 cup all-purpose flour. Salt and pepper to taste. 1 mango, peeled and diced. 1 jalapeno, seeded and diced. 1/4 cup Greek yogurt. 2 tablespoons lime juice. 1 tablespoon honey. 1 tablespoon chopped cilantro. 1/4 teaspoon garlic powder.

Instructions: Get the oven ready by heating it up to 400F 200C. Shredded coconut and panko breadcrumbs should be mixed together in a bowl. Add salt and pepper to the flour in a different bowl. First coat each shrimp in flour, then in egg, and finally in the coconut mix. Spread out the shrimp on a baking sheet that has been lined with parchment paper. Bake for 12 to 15 minutes, or until the coconut is golden brown and the shrimp are cooked all the way through. Blend the dipping sauce together with the Greek yogurt, honey, cilantro, garlic powder, jalapeo, mango until it is smooth. Hot baked coconut shrimp should be served with mango jalapeno dipping sauce on the side. Have fun!

Prep Time: 20 minutes

Cook Time: 15 minutes

This recipe makes a delicious dish that's great for any event because it has both crunchy coconut and juicy shrimp. The sweet chili dipping sauce gives the crispy shrimp a burst of flavor that goes well with it.

Ingredients: 12 large shrimp, peeled and deveined. 1 cup shredded coconut. 1/2 cup all-purpose flour. 2 eggs, beaten. 1/4 teaspoon salt. 1/4 teaspoon black pepper. Oil for frying. Sweet chili sauce for dipping.

Instructions: Butterfly the shrimp by slicing down the back of each shrimp, cutting almost but not completely through. In a shallow dish, mix together shredded coconut, flour, salt, and black pepper. Dip each shrimp in beaten eggs, then coat with the coconut mixture, pressing gently to adhere. Heat oil in a skillet over medium-high heat. Fry the coated shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil. Serve hot with sweet chili sauce for dipping.

Prep Time: 15 minutes

Cook Time: 10 minutes

The crispy shrimp covered in shredded coconut and panko breadcrumbs in Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce tastes great with the cool and spicy mango jalapeno dipping sauce.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup shredded coconut. 1/2 cup panko breadcrumbs. 2 eggs, beaten. 1/4 cup all-purpose flour. Salt and pepper to taste. 1 mango, peeled and diced. 1 jalapeno, seeded and diced. 1/4 cup Greek yogurt. 2 tablespoons lime juice. 1 tablespoon honey. 1 tablespoon chopped cilantro. 1/4 teaspoon garlic powder.

Instructions: Get the oven ready by heating it up to 400F 200C. Shredded coconut and panko breadcrumbs should be mixed together in a bowl. Add salt and pepper to the flour in a different bowl. First coat each shrimp in flour, then in egg, and finally in the coconut mix. Spread out the shrimp on a baking sheet that has been lined with parchment paper. Bake for 12 to 15 minutes, or until the coconut is golden brown and the shrimp are cooked all the way through. Blend the dipping sauce together with the Greek yogurt, honey, cilantro, garlic powder, jalapeo, mango until it is smooth. Hot baked coconut shrimp should be served with mango jalapeno dipping sauce on the side. Have fun!

Prep Time: 20 minutes

Cook Time: 15 minutes