Coconut shrimp
Love shrimp but can never seem to get it crispy?
Maybe the breading falls off. Maybe it turns soggy. Maybe you’re left wondering, What did I do wrong?
That’s exactly why I created these Cook With Me classes.
This isn’t another video where you watch, pause, rewind, and still leave with questions.
You’ll be cooking right alongside me in your own kitchen while I guide you step by step, answer your questions in real time, and help you understand the little things that make a big difference. By the end, you won’t just have watched someone make coconut shrimp. You’ll have made it yourself with confidence.
Cooking should be fun, not frustrating. Let’s make something amazing together.
This is a limited, exclusive class.
Comment “COOK” and I’ll send you your invite.
If you've ever tried to make coconut shrimp at home and ended up with soggy breading or shrimp that just doesn't crisp up right, you're definitely not alone. From my experience, the key secrets lie in the preparation and handling of the shrimp as well as the frying technique itself. Firstly, drying the shrimp thoroughly before coating is crucial—moisture is the enemy of crispiness. After patting the shrimp dry, I like to coat them in a light layer of flour before dipping into the batter or egg wash. This helps the coconut and breadcrumbs adhere better and reduces sogginess. Secondly, oil temperature is something many overlook. Maintaining oil around 350°F (175°C) ensures the coating crisps quickly without absorbing excess oil or overcooking the shrimp. Using a deep fryer with temperature control or a heavy pan with a thermometer can make a big difference. I also found that frying in small batches rather than overcrowding the pan keeps the oil temperature steady and prevents the breading from falling off or getting soggy. Beyond technique, the Cook With Me classes that offer real-time interaction really helped me understand subtle nuances, like how long to leave the shrimp on each side and when to carefully remove them to maintain crunch. Cooking coconut shrimp doesn’t have to be frustrating—getting these little details right transforms the process into a fun and rewarding experience. Soon enough, you’ll enjoy restaurant-quality crispy shrimp made right in your own kitchen.