Tips for Coconut Shrimp
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Use large shrimp for easier breading and better texture.
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Leave tails on for easier dipping and visual appeal.
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Don’t overcrowd the frying pan — fry in batches.
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Press coconut-panko mix firmly for a thick, even coating.
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Chill breaded shrimp for 10 minutes before frying for extra crispness.
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Fry in oil at a consistent 175°C for even browning.
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Use sweetened coconut for a better flavour contrast.
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Add a pinch of cayenne to the flour for a subtle kick.
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Make extra sauce — it disappears fast!
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Drain shrimp on a wire rack to stay crispy.
Serve It With Suggestions:
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Sweet chilli or mango dipping sauce
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Coconut rice
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Grilled pineapple slices
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Mixed greens with citrus vinaigrette
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Coleslaw with lime and coriander
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Avocado salsa
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Corn and black bean salad
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Fried plantains
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Sparkling water with lime
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Tropical cocktails like piña colada or mojito
FAQs
Q: Can I use frozen shrimp?
A: Yes, just defrost and pat dry thoroughly before breading.
Q: Can I bake instead of fry?
A: Yes, bake at 200°C (400°F) for 15–18 minutes, flipping halfway.
Q: Is this gluten-free?
A: Use gluten-free flour and breadcrumbs to make it GF.
Q: Can I air fry coconut shrimp?
A: Yes — spray lightly with oil and air fry at 200°C (390°F) for 10–12 mins.
Q: What’s the best coconut to use?
A: Sweetened shredded coconut sticks best and enhances flavour.
Q: Can I make ahead?
A: Yes — bread shrimp and refrigerate, then fry when ready.
Q: How do I reheat leftovers?
A: Reheat in oven or air fryer to retain crispness.
Q: Can I freeze coconut shrimp?
A: Yes — freeze breaded shrimp on a tray, then bag. Fry from frozen, adding 2 minutes.
Q: What dip works best?
A: Sweet chilli sauce, mango salsa, or pineapple yogurt dip.
Q: Is this dish spicy?
A: No, but you can add cayenne or chilli flakes for heat.
