Florida Key Lime Coconut Shrimp – Florida | Shrimp, Coconut Flakes, Key Lime, Mango Salsa

I love how Florida Key Lime Coconut Shrimp brings Florida’s sunny coast to life with fresh shrimp, zesty key limes, and crunchy coconut flakes—it’s my go-to for that tropical twist, especially paired with mango salsa for added sweetness. Drawing from Keys’ heritage, it’s simple and adaptable for any gathering. If you’re curious for more, I’ll walk you through history, ingredients, steps, tips, and tools to make it yourself.

History

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Florida Key Lime Coconut Shrimp originated in the Florida Keys, where the tart key limes and abundant shrimp reflect a blend of Native American, Spanish, and Caribbean culinary influences, emphasizing fresh, tropical flavors.

Regional variations include versions in other coastal areas of Florida or the Gulf Coast, such as adding spicier elements in South Florida to incorporate Latin American tastes, highlighting the dish’s adaptability to local ingredients and cultural diversity.

Traditionally, it’s served at casual beach gatherings, seafood festivals, or summer barbecues, symbolizing a relaxed, vacation-inspired vibe in Florida’s coastal communities.

Ingredients

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• Fresh shrimp, the ocean’s little heroes – Oh, you can’t make Florida Key Lime Coconut Shrimp without these guys, can you? Grab about 1 pound of medium-large shrimp, peeled and deveined, so they’re ready to shine; they’re the heart of the dish, bringing that sweet, briny flavor that makes everything feel like a beach day, even if your kitchen’s a bit chaotic right now.
• Key limes, those tart little wonders – What would this recipe be without the zing of real key limes? You’ll need about 4 to 6 of them, juicy and fresh, for both the juice and a tablespoon or two of zest; their bright, citrusy punch cuts through the richness like a pro, and isn’t it fun how they make you pucker up just thinking about it?
• Shredded coconut, for that tropical vibe – Here’s where things get beachy, my friend; go for 1 cup of unsweetened shredded coconut, flaked just right for coating, because who doesn’t appreciate that crispy, nutty texture that transports you to the Keys? It’s the kind of ingredient that whispers “vacation” while you’re measuring it out.
• All-purpose flour, the trusty sidekick – You know, flour mightn’t steal the show, but it’s essential for that golden coating; use about 1/2 cup, sifted if you’re feeling fancy, to help everything stick together without any sticky mishaps – and hey, if you end up with a lumpy bowl, well, we’ve all been there in the cooking game.
• Eggs, the binding magic makers – Two large eggs, beaten until they’re smooth as silk, because they’re what hold the coconut and flour to those shrimp like a secret handshake; think of them as the glue that keeps your dish from falling apart, and isn’t it amusing how something so simple can make such a big difference?
• Vegetable oil, for frying up the fun – About 1 cup for shallow frying, something neutral like vegetable oil so it doesn’t overpower the flavors; it’s the unsung hero that gets everything crispy without a fuss, and let’s be honest, who hasn’t watched oil bubble and wondered if they’re turning into a chef wizard?
• Garlic powder, just a hint of spice – A teaspoon of garlic powder adds that subtle kick without overwhelming the stars; it’s like a quiet friend in the kitchen, enhancing the shrimp’s sweetness while you mix it in, and I always imagine it saying, “Hey, don’t forget about me over here.”
• Salt and pepper, the dynamic duo – To taste, of course, maybe a teaspoon of salt and a half-teaspoon of black pepper; they’re the basics that bring balance, turning good into great, because what recipe doesn’t need a little seasoning to wake up the flavors?
• Fresh cilantro, for a fresh finish – If you’re feeling extra, toss in a handful of chopped cilantro for garnish; it’s that herbaceous touch that brightens the plate, like a surprise guest at a party, and who knew something so green could make coconut shrimp feel even more alive?
• A splash of honey, for subtle sweetness – Just a tablespoon to mix into the lime juice, perhaps, because sometimes you want to tame that tartness with a playful edge; it’s my go-to for adding depth without overdoing it, like whispering a sweet secret to the dish.

Cooking Steps

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Let’s jump into making this Florida Key Lime Coconut Shrimp, where the real fun begins with turning those simple ingredients into a crispy, zesty treat that feels like a mini vacation.

First, start by preparing your 1 pound of medium-large shrimp—peel and devein them if you haven’t already, then pat them dry with a paper towel to help the coating stick better.

In a bowl, mix about 1/2 cup of all-purpose flour with 1 teaspoon of garlic powder, a teaspoon of salt, and a half-teaspoon of black pepper; this seasoned flour adds a subtle kick that enhances the shrimp’s natural sweetness without stealing the show.

Now, in another bowl, beat two large eggs until they’re smooth and ready to act as that essential glue for your coatings.

Next, grab your 1 cup of unsweetened shredded coconut and set up a breading station—think of it as a little assembly line in your kitchen, where things might get a bit messy, but that’s half the charm.

Dip each shrimp first into the flour mixture, shaking off any excess so it doesn’t clump up like a bad hair day.

Then, dunk them into the beaten eggs, letting the excess drip off, before rolling them in the shredded coconut for that irresistible tropical crunch.

Don’t forget to incorporate the key limes here; squeeze the juice from 4 to 6 key limes and mix in a tablespoon or two of zest with the eggs or as a quick marinade for the shrimp, adding that bright, tangy punch that balances the richness.

Once your shrimp are all coated and ready, heat up about 1 cup of vegetable oil in a large skillet over medium-high heat—aim for around 350°F if you’ve got a thermometer, because getting that golden crisp without burning is an art.

Fry the shrimp in batches for 2-3 minutes per side until they’re a beautiful golden brown, then transfer them to a paper towel-lined plate to drain any excess oil.

As you go, you might wonder if your kitchen will ever smell this good again, with that mix of coconut and lime dancing in the air, but hey, even if a few turn out uneven, we’re all just winging it in the cooking world anyway.

Tips and Variations

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Sometimes, you might wonder if there’s a smarter way to tweak that Florida Key Lime Coconut Shrimp recipe for a quicker weeknight win—try adding a pinch of cayenne pepper to the flour mix for a subtle spicy kick that amps up the flavor without overwhelming the lime’s zesty brightness, or swap in panko breadcrumbs alongside the shredded coconut for extra crunch that makes each bite feel like a beachside adventure.

For variations, if you’re short on key limes, regular limes can step in with a similar tartness, though they lack that signature punch, and if frying feels like too much of a kitchen mess, pop the coated shrimp into a 400°F oven for 10-12 minutes, flipping once, so you get that golden crisp with less oil and maybe even pretend you’re being a bit healthier, because who says indulgence can’t have a lighter side?

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