Question 1

Can I bake the shrimp instead of frying them?

Accepted Answer

Yes, you can bake the shrimp in a preheated oven at 400 degrees F (200 degrees C) for about 15 minutes, flipping halfway through, until golden and crisp.

Question 2

Can I just coat shrimp in coconut?

Accepted Answer

No, coating wet shrimp in coconut may sound like it could work, but the coconut falls off. You need to dip the shrimp into a flour mixture, then eggs, and then a coconut and Panko bread mixture before frying or baking.

Question 3

How do I make the shrimp crispy?

Accepted Answer

The key to crispy coconut shrimp is using Panko bread crumbs, which are flaky Japanese-style bread crumbs that have more surface area and absorb less oil than regular bread crumbs. You can mix them with shredded coconut for extra crunch.

Question 4

What kind of dipping sauce goes well with coconut shrimp?

Accepted Answer

There are many options for dipping sauces, such as sweet chili sauce, orange marmalade sauce, pineapple salsa, mango chutney, or spicy mayo. You can also make your own sauce by mixing ingredients like honey, lime juice, soy sauce, ginger, garlic, or sriracha.

Question 5

What kind of shrimp should I use for this recipe?

Accepted Answer

You should use raw extra-large shrimp (21-25 per pound), peeled and deveined with tails attached. The tails help you hold the shrimp when dipping and eating. You can also use frozen shrimp that have been thawed completely.

Question 6

When does Coconut Shrimp expire?

Accepted Answer

Store-bought or homemade coconut shrimp will typically last 3-4 days in the refrigerator. Freezing coconut shrimp, whether store-bought or homemade, extends the shelf-life significantly, they can last up to 6 months. As a rule of thumb, always check the printed date on the package for the highest level of accuracy when it comes to store-bought coconut shrimp.

Question 7

How do you tell if Coconut Shrimp is bad?

Accepted Answer

Spoiled coconut shrimp often has a strong unpleasant, sour, or fishy smell. Additionally, if you notice a change in color to a dark or greenish hue, it's a pretty stark indicator that the coconut shrimp has gone bad. Finally, if the shrimp feels slimy or too mushy to the touch, it is advisable to discard them.

Question 8

Tips for storing Coconut Shrimp to extend shelf life

Accepted Answer

• Always store your coconut shrimp in airtight containers or heavy-duty freezer bags.

• If the shrimp is not eaten immediately, avoid letting it sit out at room temperature for more than two hours, as this speeds up the spoilage process.

• For freezing, flash freeze the shrimp by placing them in a single layer on a baking sheet and freezing for a few hours before transferring it into freezer bags.

• When defrosting frozen shrimp, do so gently in the refrigerator. Avoid thawing on the counter as this can lead to uneven thawing and potential bacterial growth.

• If the shrimp has been defrosted in the refrigerator, do not refreeze it before cooking.

Coconut Shrimp

THE APP

RECIPES

PRODUCTS

THE COMPANY

PRIVACY

|

terms