Contents
- 1 The First Bite That Hooked Me
- 2 My Kitchen Disaster Turned Win
- 3 Why This Combo Works
- 4 A Tropical Mash-Up with History
- 5 Ingredients:
- 6 How to Make Crispy Coconut Panko Shrimp with Chili Lime Mayo
- 7 3 Twists on Coconut Shrimp
- 8 Serving Ideas for Coconut Shrimp
- 9 Keep It Fresh or Freeze It
- 10 Fix Common Coconut Shrimp Problems
- 11 Your Questions, Answered
- 12 Crunch Time!
- 13 Crispy Coconut Panko Shrimp with Chili Lime Mayo
The First Bite That Hooked Me
The crunch of coconut-panko shrimp stopped me mid-sentence at a beachside shack. Golden, crispy, with a tangy mayo dip—pure magic. Ever wondered how to make vacation vibes last at home? That bite convinced me to recreate it. Now, it’s my go-to for impressing guests or treating myself.My Kitchen Disaster Turned Win
My first try? A mess. Coconut flakes flew everywhere, and I burned batch one. But the second? Perfectly golden. Cooking teaches patience—and that mistakes taste pretty good too. Now I double the sauce; my grandkids dunk everything in it. What’s your “oops” moment that turned delicious?Why This Combo Works
– The coconut’s sweetness balances the chili mayo’s kick. – Panko adds crunch without hiding the shrimp’s tenderness. Which flavor combo surprises you most? Try it with mango salsa for a twist.A Tropical Mash-Up with History
This dish blends Japanese panko, Thai chili sauce, and Caribbean coconut. *Did you know panko was used in naval kitchens for its crispness?* It’s a global party on a plate. Share your favorite fusion food below!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | ⅓ cup | |
| Fine sea salt | ½ teaspoon | |
| Ground black pepper | ½ teaspoon | |
| Garlic powder | ¼ teaspoon | |
| Ground ginger | ¼ teaspoon | |
| Large eggs | 2 | |
| Panko crumbs, plain | ¾ cup | |
| Sweetened shredded coconut | 1 cup | |
| Large raw shrimp, peeled and deveined with tail on | 1 pound | |
| Canola oil | 5-6 tablespoons | |
| Mayonnaise | ½ cup | |
| Thai sweet chili sauce | 1 ½ Tablespoons | |
| Lime juice | 1 ½ teaspoons |
How to Make Crispy Coconut Panko Shrimp with Chili Lime Mayo
Step 1 Grab three shallow dishes for coating. Mix flour, salt, pepper, garlic, and ginger in the first. Whisk eggs in the second. Combine panko and coconut in the third. Step 2 Dip shrimp in flour, then eggs, then panko mix. Press gently to stick. Chill shrimp while heating oil. (Hard-learned tip: Chilling helps coating stay put.) Step 3 Heat oil in a skillet. Fry shrimp 2 minutes per side. Work in batches. Drain on paper towels. Step 4 Whisk mayo, chili sauce, and lime juice. Chill until serving. *Fun fact: Lime brightens rich flavors.* What’s the best oil for frying? Share below! Cook Time: 10 minutes Total Time: 30 minutes Yield: 4 servings Category: Appetizer, Seafood3 Twists on Coconut Shrimp
Spicy kick Add cayenne to the flour mix. Swap chili sauce for sriracha in the mayo. Nutty crunch Replace half the coconut with crushed almonds. Toast them first for extra flavor. Zesty herb Mix chopped cilantro into the panko. Use lemon juice instead of lime. Which twist would you try? Vote in the comments!Serving Ideas for Coconut Shrimp
Pair with mango salsa or crisp slaw. Sprinkle chopped green onions on top. Drink with icy lager or coconut water. Both balance the crispy richness. Which would you choose tonight?
Keep It Fresh or Freeze It
These shrimp taste best fresh. But leftovers keep 2 days in the fridge. Reheat in a 350°F oven for 5 minutes. Want to freeze? Lay cooked shrimp on a tray, freeze solid, then bag. They’ll last a month. *Fun fact: Coconut helps keep the shrimp crispy when reheated.* Batch-cooking tip: Double the sauce—it’s great on salads or sandwiches. Ever tried freezing fried foods? How did it go?Fix Common Coconut Shrimp Problems
Issue 1: Coconut falls off. Fix: Press crumbs firmly, chill shrimp before frying. Issue 2: Shrimp burns. Fix: Keep oil at medium heat, not too hot. Issue 3: Sauce too thin. Fix: Add more mayo or chill it. Why this matters: Proper coating means crunch in every bite. Even heat prevents greasy shrimp. Share your kitchen saves—what’s your best fry-fail fix?Your Questions, Answered
Q: Gluten-free option? A: Use almond flour and gluten-free panko. Works just as well! Q: Can I prep ahead? A: Coat shrimp 4 hours early. Keep chilled till frying. Q: Mayo swap? A: Greek yogurt works, but sauce will be tangier. Q: Feeding a crowd? A: Double the recipe. Use two pans to speed things up. Q: No Thai chili sauce? A: Mix ketchup, honey, and a dash of hot sauce. Why this matters: Flexibility means less stress. Cooking should be fun, not fussy.Crunch Time!
This dish brings beach vibes to any table. I love serving it with mango slices. *Fun fact: My neighbor’s kids call these “tropical popcorn shrimp.”* Tag Savory Discovery on Pinterest with your photos! Did you tweak the recipe? Tell me below. Happy cooking! —Elowen Thorn
Crispy Coconut Panko Shrimp with Chili Lime Mayo
Description
Enjoy crispy, coconut-coated shrimp with a tangy chili lime mayo for a delicious appetizer or main dish.
Ingredients
Instructions
- Prepare: You will need 3 shallow dishes for coating the shrimp. In the first, mix 1/3 cup flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon ground ginger. In the second dish, whisk the 2 large eggs. In the third dish, stir together the 3/4 cups Panko and 1 cup coconut.
- Coat the shrimp: First, dip the shrimp into the flour mixture. Next, dip it into the eggs, and then cover the shrimp in the Panko/coconut mixture. Press the coconut mixture gently onto the shrimp to try to get as much as much as possible to stick to the shrimp. Set onto a plate and continue with all remaining shrimp. Place the plate of shrimp in the refrigerator while heating the oil to cook.
- Fry shrimp in oil: Heat 5-6 Tablespoons of canola oil in a large skillet over medium heat. Add the shrimp to the oil and fry for 1 ½-2 minutes on each side, or until golden brown. This will take 2-3 batches. Drain the cooked shrimp on a plate lined with paper towels.
- Whisk sauce ingredients: In a small mixing bowl, whisk together 1/2 cup mayonnaise, 1 1/2 Tablespoons Thai sweet chili sauce, and 1 1/2 teaspoons lime juice. Refrigerate until ready to serve.
Notes
- For extra crispiness, refrigerate the coated shrimp for 15-20 minutes before frying.
Shrimp, Coconut, Panko, Chili Lime Mayo