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If you're looking for a dish that transports you to sunny beaches with swaying palm trees and crystal-clear waters, look no further than Tropical Coconut Crusted Shrimp Delight. This delectable recipe marries the sweetness of coconut with the savory flavors of shrimp, creating a mouthwatering fusion that is both crunchy and tender. Whether you're hosting a tropical-themed dinner party or simply craving a taste of the beach, this dish promises to deliver a burst of flavor that will leave your taste buds dancing.

Coconut Crusted Shrimp

Elevate your dining experience with Tropical Coconut Crusted Shrimp Delight, a dish that transports your taste buds to sunny shores. The perfect harmony of crispy coconut and tender shrimp makes it irresistible. Bursting with flavor and nutrition, this dish combines high-protein shrimp with the sweet crunch of coconut, making it a fantastic choice for any occasion. Follow simple steps for preparation and frying, and serve with zesty lime or sweet chili sauce for a tropical twist. Perfect for dinner parties or a beach-inspired meal at home, this delightful recipe will have everyone asking for seconds!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs

1 cup shredded sweetened coconut

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

Vegetable oil (for frying)

Lime wedges (for serving)

Sweet chili sauce (for dipping)

Instructions
 

Prepare the Shrimp: Ensure shrimp are deveined and patted dry with a paper towel. This helps the coating adhere better.

    Set Up Breading Station: In three shallow bowls, place the flour in the first bowl. In the second bowl, beat the eggs until well combined. In the third bowl, mix together the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.

      Coat the Shrimp: Dip each shrimp first into the flour, shaking off the excess. Then, submerge it in the beaten eggs, allowing the excess to drip off. Finally, coat the shrimp with the coconut-panko mixture, pressing gently to ensure it sticks well.

        Heat the Oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering. You can test if the oil is ready by dropping a small piece of the breading into the oil; if it sizzles, it’s ready.

          Fry the Shrimp: Working in batches, add the coated shrimp to the hot oil, being careful not to overcrowd the skillet. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain excess oil.

            Serve: Serve the coconut crusted shrimp hot with lime wedges and a side of sweet chili sauce for dipping.

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