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The coconut shrimp recipe makes about 20-24 shrimp, which can serve 4-6 people as an appetizer or 2-3 people as a main dish.
Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them completely and pat them dry before coating them in the coconut mixture.
The shrimp should be fried for about 2-3 minutes on each side, until they are golden brown and cooked through. You can also bake them in the oven at 400 degrees for 10-12 minutes if you prefer a healthier option.
Yes, you can use either sweetened or unsweetened shredded coconut for this recipe. However, if you use sweetened coconut, you may want to reduce the amount of sugar in the recipe to avoid it being too sweet.
Yes, you can make the coconut shrimp ahead of time. After frying or baking, let them cool completely and store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven at 350 degrees for 5-7 minutes, or until heated through.