Creamy Coconut Shrimp Recipe: A Tropical Delight

This creamy coconut shrimp recipe will transport your taste buds to a tropical paradise! This isn't your average fried shrimp; we're focusing on achieving that perfect balance of crispy coconut coating and incredibly juicy, tender shrimp inside. This recipe is perfect for a weeknight dinner or a fun appetizer for your next gathering. Get ready to impress!

Ingredients You'll Need:

This recipe yields approximately 24 shrimp. Adjust quantities as needed.

For the Shrimp:

• 1 pound large shrimp, peeled and deveined (tails on or off, your preference!)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 large eggs, beaten
• 2 cups sweetened shredded coconut
• Vegetable oil, for frying

For the Creamy Coconut Sauce:

• 1/2 cup heavy cream
• 1/4 cup coconut milk (full-fat recommended)
• 2 tablespoons butter
• 1 tablespoon honey or maple syrup
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions:

Preparing the Shrimp:

1. Pat the shrimp dry: This is crucial for a crispy coating. Use paper towels to thoroughly dry the shrimp.
2. Season the flour: In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika.
3. Dredge the shrimp: Dip each shrimp in the seasoned flour, ensuring it's fully coated.
4. Egg wash: Dip the floured shrimp into the beaten eggs, allowing excess to drip off.
5. Coconut coating: Press the egg-washed shrimp into the shredded coconut, making sure it's completely covered.

Frying the Shrimp:

1. Heat the oil: Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature.
2. Fry in batches: Carefully place the coconut shrimp into the hot oil, avoiding overcrowding. Fry for 2-3 minutes per side, until golden brown and cooked through.
3. Drain on paper towels: Remove the cooked shrimp from the oil and place them on a wire rack or plate lined with paper towels to drain excess oil.

Making the Creamy Coconut Sauce:

1. Melt the butter: In a small saucepan, melt the butter over medium heat.
2. Whisk in the cream and coconut milk: Add the heavy cream and coconut milk, whisking constantly.
3. Sweeten and season: Stir in the honey (or maple syrup), lime juice, salt, and pepper.
4. Simmer: Bring the sauce to a gentle simmer, stirring occasionally, until slightly thickened (about 2-3 minutes). Do not boil.

Serving Your Creamy Coconut Shrimp:

Serve the crispy coconut shrimp immediately with the warm, creamy coconut sauce for dipping. Garnish with fresh lime wedges and chopped cilantro for an extra touch of freshness. Enjoy!

Tips for Success:

• Don't overcrowd the pan: Overcrowding will lower the oil temperature and result in soggy shrimp. Fry in batches for best results.
• Use a thermometer: Accurate oil temperature is essential for perfectly cooked and crispy shrimp.
• Adjust sweetness: Adjust the amount of honey or maple syrup to your preference.
• Make it a meal: Serve with rice, quinoa, or a fresh salad for a complete and satisfying meal.

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