This coconut shrimp recipe is the best of the best. It tastes so much better than you’ll get from any restaurant with the perfect crunchy, golden, coconut coated shrimp. It will be the first thing to go off the plate!
Pulse in the Food Processor – many recipes don’t mix the shrimp coating in the food processor, but this will make the coating stick to the shrimp in a much better way, covering it fully and without long stringy coconut bits. Thaw Shrimp – if you are using frozen shrimp, thaw it overnight in the fridge, and pat the shrimp dry before using. You can also thaw it quicker in a bowl of cool water (make sure to replace the water often as it starts to warm up)