Get ready to transform your kitchen into a tropical seafood haven with this mind-blowing Coconut Shrimp recipe that rivals Cheddars' legendary version! Imagine golden, crispy shrimp with a perfectly crunchy coconut exterior that'll make your taste buds dance with excitement. Whether you're craving a restaurant-quality appetizer or looking to impress dinner guests, this copycat recipe promises to deliver restaurant-level deliciousness right from your own stovetop.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- Oil for frying
Instructions
- Prepare your ingredients by patting the shrimp completely dry with paper towels to ensure crispy coating adherence.
- Set up a standard breading station with three shallow dishes: first with flour seasoned with salt and pepper, second with beaten eggs, and third with a mixture of panko breadcrumbs and shredded coconut.
- Dredge each shrimp first in seasoned flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with the coconut-panko mixture, pressing gently to help coating adhere.
- Heat vegetable or canola oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a deep-fry thermometer for precise temperature control.
- Carefully place breaded shrimp into hot oil in small batches to prevent overcrowding, which can lower oil temperature and result in greasy shrimp.
- Fry shrimp for 2-3 minutes per side until golden brown and crispy, turning once halfway through cooking.
- Remove shrimp using a slotted spoon and drain on a wire rack or paper towel-lined plate to remove excess oil.
- Serve immediately with sweet chili sauce or a tropical dipping sauce for the best flavor and crispiest texture.
Tips
- • Moisture is the enemy of crispiness! Always thoroughly pat shrimp dry before breading to ensure a crunchy, non-soggy coating. • Maintain consistent oil temperature at 350°F for even, golden-brown frying. • Don't overcrowd the pan - fry in small batches to keep oil temperature stable and prevent greasy shrimp. • Press coconut-panko mixture gently but firmly onto shrimp to create a robust, adherent coating. • Serve immediately after frying for maximum crunch and flavor. • Pair with sweet chili sauce or a zesty tropical dipping sauce to elevate the entire experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 25g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 220mg
