Crispy coconut shrimp is a delicious and popular appetizer or main dish featuring succulent shrimp coated in a flavorful coconut crust and deep-fried, or baked, to golden perfection.
Heat oven to 400° F. Spray a large baking sheet with nonstick spray. Place the flour, egg, and coconut in three small separate bowls.
Sprinkle garlic and herb seasoning and pepper evenly over the shrimp.
Dip shrimp into the egg, then the flour, then the egg again, and then into the coconut.
Place shrimp on the baking sheet at least 1 inch apart.
Bake until they are crisp and golden brown, about 12-15 minutes.
Remove from the oven and serve straight away.
In a deep skillet or frying pan, heat about 2 inches of vegetable oil to 350°F.
Fry the shrimp in batches, taking care not to overcrowd the pan. Cook each batch for 2-3 minutes, or until the shrimp are golden brown and cooked through.
Use a slotted spoon to remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Serve hot and fresh from the fryer.
Garnish with a sprinkle of chopped fresh cilantro or parsley and a wedge of lime for added color and flavor.
Served with a tangy dipping sauce, this dish is a delightful blend of textures and flavors that will transport your taste buds to a tropical paradise.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Experiment with different dipping sauces like mango salsa, pineapple-habanero sauce, or a creamy lime-cilantro dipping sauce.
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