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Coconut shrimp is a beloved dish that typically features shrimp coated in a mixture of coconut and breadcrumbs, then fried until golden brown. The result is a crispy exterior that contrasts beautifully with the tender, juicy shrimp inside. The coconut adds a unique flavor profile that is both sweet and nutty, making it an excellent pairing for seafood.

Coconut Shrimp with the Best Sauce

Embark on a delicious tropical journey with Coconut Shrimp Delight! This mouthwatering dish combines sweet coconut and juicy shrimp, creating a perfect balance of flavors that's sure to impress. Ideal for any occasion, it's easy to make and can be served as an appetizer or main dish. Discover key ingredients, step-by-step preparations, and elevate your experience with a homemade dipping sauce. Bring the warmth of the tropics to your table today! #CoconutShrimp #SeafoodLovers #TropicalFlavors #CulinaryDelight #EasyRecipes #AppetizerIdeas
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Ingredients
  

For the Coconut Shrimp:

1 lb large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs

1 cup shredded coconut (sweetened or unsweetened, based on preference)

1 cup panko breadcrumbs

1 tsp garlic powder

1 tsp paprika

Salt and pepper, to taste

Vegetable oil, for frying

For the Best Sauce:

1/2 cup mayonnaise

2 tbsp sweet chili sauce

1 tbsp lime juice

1 clove garlic, minced

1/2 tsp sriracha sauce (adjust for spice level)

Fresh cilantro or parsley, for garnish

Instructions
 

Prep the Shrimp: In a bowl, season the peeled and deveined shrimp with salt, pepper, garlic powder, and paprika. Set aside.

    Set Up Dredging Station: In one shallow dish, place the flour. In a second shallow dish, whisk the eggs. In a third shallow dish, combine shredded coconut and panko breadcrumbs.

      Coat the Shrimp: Dredge each shrimp in flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp in the coconut-panko mixture, pressing gently to adhere.

        Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until shimmering.

          Fry the Shrimp: Carefully add the shrimp in batches (don’t overcrowd). Fry for 2-3 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

            Make the Sauce: While the shrimp is frying, mix together mayonnaise, sweet chili sauce, lime juice, minced garlic, and sriracha in a small bowl. Adjust seasoning and spiciness to taste.

              Serve: Arrange the crispy coconut shrimp on a serving platter, drizzle with the sauce, and garnish with fresh cilantro or parsley.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4