coconut shrimp recipe
These coconut shrimp, deep-fried to golden brown perfection. super crispy on the outside, A restaurant-style appetizer or main course that's super easy to make at home.
Servings: 4
Calories: 543kcal
Equipment
- pot
Ingredients
- 1 1/2 pounds jumbo shrimp devein and peel but leave tails on
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs beaten
- 1 1/2 cups finely shredded coconut the sweetened variety
- 1 cup panko breadcrumbs
- oil for frying
- 3/4 cup sweet chili sauce
- cilantro for garnish
Instructions
- Place the flour in a medium-size bowl along with the salt and pepper. Stir to combine.
- Place the eggs in a second bowl. In a third bowl, add the coconut and breadcrumbs and mix until combined.
- Dip each shrimp first into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Place each breaded shrimp on a sheet pan. Repeat the process.
- Use canola oil, vegetable oil or coconut oil, and add enough oil in your pot or skillet so that it is about 2-3 inches deep.
- Get the oil nice and hot before frying. Then, add them in batches of 4 or 5 to prevent the oil from cooling down too much, boiling the shrimp instead of frying them. about cook for 3-4 minutes.
- then Drain your coconut shrimp on a paper towel-lined plates.
- Serve immediately with sweet chili sauce and garnish with cilantro leaves if desired.
Nutrition
Calories: 543kcal | Carbohydrates: 48g | Protein: 51g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 544mg | Sodium: 2495mg | Potassium: 244mg | Fiber: 1g | Sugar: 24g | Vitamin A: 403IU | Vitamin C: 7mg | Calcium: 499mg | Iron: 6mg