Coconut Shrimp

Yes, fry them completely, cool on paper towels, then store in an airtight container in the fridge for up to 2 days. Reheat on a baking sheet at 375°F for 5–7 minutes until warmed through and crispy again; do not use a microwave or they'll turn soggy.

Yes, thaw them in the refrigerator overnight or run them under cool water for 5 minutes, then pat completely dry before coating; any excess moisture will cause splattering and prevent a crispy crust.

350°F (175°C) is ideal; use a candy thermometer for accuracy. If you don't have one, the oil is ready when a tiny piece of coconut dropped in immediately sizzles and turns golden in about 30 seconds.

Overcrowding the pan causes the oil temperature to drop, resulting in soggy, greasy shrimp instead of crispy ones. Fry in small batches and wait 30 seconds between batches for the oil to return to temperature.

Sweet chili sauce is the most classic pairing, but apricot jam, orange marmalade, or a simple honey-mustard sauce also work well to complement the sweet, crispy coconut.

Yes, lightly spray the coated shrimp with cooking oil spray, then air fry at 380°F for 6–8 minutes, shaking the basket halfway through; they'll be crispy outside but slightly less rich than deep-fried.