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Crispy Crunchy Coconut Shrimp Bites are a delightful appetizer that brings the taste of the tropics right to your kitchen. This dish combines succulent shrimp coated in a crunchy coconut breading, creating a flavor profile that is both sweet and savory. The golden-brown crust adds a satisfying crunch, while the tender shrimp inside offers a juicy contrast, making these bites an irresistible treat for seafood lovers.

Crunchy Coconut Shrimp Bites

Indulge in the tropical delight of Crispy Crunchy Coconut Shrimp Bites, a perfect appetizer that will transport you to sun-soaked shores. This recipe combines plump shrimp with a golden, crunchy coconut and panko coating for a sweet-savory experience. Whether baked or fried, these bites promise a satisfying crunch paired with juicy shrimp. Perfect for parties or cozy dinners, learn how to create this crowd-pleaser and experiment with flavors and dips to elevate your dish!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs, beaten

1 cup unsweetened shredded coconut

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional, for spice)

Vegetable oil, for frying

Fresh lime wedges, for serving

Sweet chili sauce, for dipping (optional)

Instructions
 

Prep the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Ensure they are fully deveined to eliminate any gritty textures.

    Set Up Breading Stations: In three shallow bowls, set up your breading stations. In the first bowl, combine the flour, garlic powder, paprika, salt, black pepper, and cayenne pepper. In the second bowl, place the beaten eggs. In the third bowl, mix the panko breadcrumbs and shredded coconut together.

      Bread the Shrimp: Working in batches, dredge each shrimp in the flour mixture, shaking off excess. Next, coat it in the beaten eggs, allowing any excess to drip off. Finally, press the shrimp into the coconut-panko mixture, ensuring they are thoroughly coated. Set the breaded shrimp aside on a baking sheet.

        Heat the Oil: In a large, deep skillet or frying pan, pour in enough vegetable oil to cover the bottom with about ½ inch depth. Heat the oil over medium-high heat until it reaches around 350°F (175°C). You can test if it’s ready by dropping a small piece of bread into the oil. If it sizzles, it’s hot enough!

          Fry the Shrimp: Carefully add the breaded shrimp to the hot oil in batches, being cautious not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to turn them halfway through for even cooking.

            Drain the Shrimp: Once golden, transfer the fried shrimp to a plate lined with paper towels to drain excess oil. If desired, keep them warm in a preheated oven set to low while frying the remaining batches.

              Serve: Arrange the crunchy coconut shrimp bites on a serving platter with lime wedges and a small bowl of sweet chili sauce for dipping.

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings