Coconut Shrimp and Mango Salad Crispy Coconut Shrimp with Juicy Mango Salad and Lime-Chili Dressing Ingredients: For the coconut shrimp: 1 lb (450g) large shrimp, peeled and deveined Salt and pepper, to taste 1/3 cup flour 2 eggs, beaten 3/4 cup shredded coconut (unsweetened or sweetened) 1/2 cup panko breadcrumbs Vegetable oil, for frying For the mango salad: 2 ripe mangoes, peeled and diced 1 cup cherry tomatoes, halved 1/2 small red onion, thinly sliced 1/2 red chili, finely sliced (optional) 1/4 cup chopped fresh cilantro 4 cups mixed salad greens For the dressing: 2 tablespoons lime juice 1 tablespoon fish sauce 1 tablespoon honey 1 tablespoon olive oil 1/2 teaspoon grated ginger Directions: Set up a dredging station: flour in one bowl, beaten eggs in another, and a mixture of coconut and panko in a third. Season shrimp with salt and pepper. Dip each shrimp in flour, then egg, then coconut-panko mixture, pressing gently to adhere. Heat oil in a pan over medium heat and fry shrimp in batches until golden and crispy (about 2–3 minutes per side). Drain on paper towels. In a large bowl, toss mango, cherry tomatoes, red onion, chili, and cilantro with the mixed greens. Whisk together lime juice, fish sauce, honey, olive oil, and grated ginger to make the dressing. Drizzle salad with dressing and toss lightly. Top salad with crispy coconut shrimp. Serve immediately. Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes Kcal: 480 kcal | Servings: 4 servings #coconutshrimp #mangosalad #tropicalsalad #crispyshrimp #seafoodsalad #summermeals #shrimprecipes #exoticflavors #limechili #mangorecipes #asianfusion #freshsalads #coconutcrunch #easyseafooddinner #spicysalad #lightdinners #refreshingmeals #tropicalfusion #flavorblast #fruitysavory Crispy coconut shrimp meets juicy mango salad This dish is sweet, spicy, crunchy, and refreshing all at once! Perfect for summer days

Coconut Shrimp Crispy Golden Coconut Shrimp with Sweet Chili Dipping Sauce Ingredients: 1 pound large shrimp, peeled and deveined, tails on 1/2 cup all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon paprika Salt and black pepper, to taste 2 large eggs 2/3 cup panko breadcrumbs 1 cup sweetened shredded coconut Vegetable oil, for frying For the Dipping Sauce: 1/3 cup sweet chili sauce 1 tablespoon orange marmalade 1 teaspoon rice vinegar Directions: Pat the shrimp dry with paper towels and season lightly with salt and pepper. In a small bowl, mix flour, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs. In a third bowl, combine panko and shredded coconut. Dredge each shrimp in the flour mixture, then dip in the egg, and finally coat in the coconut-panko mixture. Press lightly to adhere. Heat 1–2 inches of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side, or until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain. For the dipping sauce, whisk together sweet chili sauce, orange marmalade, and rice vinegar in a small bowl. Serve the crispy coconut shrimp hot with the dipping sauce on the side. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 330 kcal | Servings: 4 servings #coconutshrimp #seafoodrecipe #crispyshrimp #shrimpstarter #appetizerideas #shrimpfry #coastalflavors #islandfood #homemadeshrimp #tropicaleats #goldenfried #sweetandspicy #pankocrust #shrimprecipes #friedshrimp #shrimpandcoconut #easyseafood #comfortsnack #partyappetizers #fusionfood Crunchy, golden, and dipped in sweet chili sauce — these Coconut Shrimp are your new favorite tropical appetizer!

Crispy Sesame Shrimp Bowls Ingredients: - 1 lb shrimp, peeled and deveined - 1 cup cornstarch - 2 large eggs, beaten - 1 cup panko breadcrumbs - ¼ cup sesame seeds - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon rice vinegar - 2 tablespoons vegetable oil - 2 cups mixed greens - 1 avocado, sliced - ½ cucumber, thinly sliced - 2 green onions, sliced - Sesame oil for drizzling - Salt and pepper to taste Preparation Steps: 1. Preheat your oven to 400°F (200°C). 2. In a bowl, toss the shrimp with salt and pepper. 3. Dip each shrimp in cornstarch, then in the beaten eggs, and finally coat with a mixture of panko breadcrumbs and sesame seeds. 4. Place the coated shrimp on a baking sheet lined with parchment paper. 5. Drizzle vegetable oil over the shrimp and bake for 15-20 minutes, or until golden and crispy. 6. In a small bowl, whisk together soy sauce, honey, and rice vinegar. 7. Arrange mixed greens in bowls and top with baked shrimp, avocado, and cucumber slices. 8. Drizzle the soy sauce mixture over the bowls and finish with sliced green onions and a drizzle of sesame oil. Prep Time: 20 mins | Cooking Time: 20 mins | Total Time: 40 mins Calories: 450 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with steamed jasmine rice or a light miso soup for a complete meal. #crispyshrimp #asianfood #healthyrecipes

Crispy Sesame Shrimp Bowls Ingredients: - 1 lb shrimp, peeled and deveined - 1 cup breadcrumbs - 1/2 cup sesame seeds - 2 eggs, beaten - 2 cups cooked rice - 1 cup cucumber, diced - 1 cup carrots, shredded - 1/4 cup green onions, sliced - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - Salt and pepper to taste - Oil for frying Preparation Steps: 1. In a bowl, mix breadcrumbs and sesame seeds together. 2. Dip each shrimp in the beaten eggs, then coat in the breadcrumb-sesame mixture. 3. Heat oil in a pan over medium heat and fry the shrimp until golden brown, about 2-3 minutes per side. 4. In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, salt, and pepper to make the sauce. 5. In serving bowls, layer cooked rice, diced cucumber, shredded carrots, and fried shrimp. 6. Drizzle the sauce over each bowl and garnish with sliced green onions. Prep Time: 20 mins | Cooking Time: 15 mins | Total Time: 35 mins Calories: 450 kcal per serving | Servings: 4 servings Suggested Pairings: - Steamed broccoli - Edamame - Miso soup #crispyshrimp #seafoodbowl #sesameshrimp

Crunchy Fried Shrimp Golden Crunchy Fried Shrimp with Zesty Dipping Sauce Ingredients: 1 lb large raw shrimp, peeled and deveined, tails on 1 cup buttermilk 1 cup all-purpose flour 1 cup panko breadcrumbs 1/2 cup cornmeal 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp cayenne pepper (optional for heat) Salt and black pepper to taste Vegetable oil for frying Lemon wedges and tartar sauce or spicy aioli for serving Directions: Pat shrimp dry with paper towels and season lightly with salt and pepper. Pour buttermilk into a shallow bowl and add shrimp. Let soak for 10–15 minutes. In another bowl, mix flour, cornmeal, paprika, garlic powder, cayenne, salt, and pepper. In a third bowl, place panko breadcrumbs. Heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Dredge each shrimp in the flour mixture, then back into buttermilk, and finally coat in panko breadcrumbs. Fry shrimp in batches for 2–3 minutes or until golden brown and crispy. Remove with slotted spoon and drain on paper towels. Serve hot with lemon wedges and your favorite dipping sauce. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 330 kcal | Servings: 4 servings #friedshrimp #crispyshrimp #seafoodrecipe #shrimpdinner #pankoshrimp #easyfriedfood #southernseafood #shrimpfry #homecookedseafood #shrimpstarter #crunchybites #appetizerideas #shrimpfest #spicyshrimp #crispygoodness #shrimplovers #goldenfriedshrimp #easyseafoodrecipes #homemadefriedshrimp #friedfavorites Craving crispy seafood? These Crunchy Fried Shrimp are golden, juicy, and totally addictive! Perfect with a squeeze of lemon or a spicy aioli