How To Make Stovetop Fried Coconut Shrimp
Enjoy a batch of our crunchy coconut shrimp for dinner tonight! It comes with a hint of spice and savory flavorings for a filling shrimp dish.
Serves:
Ingredients
- peanut oilfor frying
- ÂĽtspsalt
- ÂĽtspfreshly ground black pepper
- ÂĽtspcayenne pepper
- ÂĽcupcornstarch
- 2eggs
- ½cupsweetened shredded coconutor more as needed
- ½cupunsweetened shredded coconutor more as needed
- 1lbjumbo shrimppeeled and deveined
Instructions
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Fill a 9-inch cast iron skillet with ½-inch of peanut oil.
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Clip a thermometer onto the side of the skillet.
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Turn heat to medium-high, then heat the oil to 350 degrees F (175 degrees C).
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Place several layers of paper towels on a platter, then set aside.
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Whisk the salt, black pepper, and cayenne pepper in a small bowl until combined.
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Add cornstarch and mix until blended.
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Whisk the eggs thoroughly in a second bowl.
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Mix the sweetened and unsweetened coconut in a third bowl until well combined.
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Pat the shrimp dry, then dredge each shrimp in the cornstarch mixture until thoroughly coated. Set on a plate.
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Repeat with the remaining shrimp.
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Dip each shrimp in egg, then then roll them in the coconut mixture, pressing a reasonable amount of coconut onto the shrimp. Return the shrimp to the plate.
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Place the shrimp, one at a time, into the hot oil, going counterclockwise.
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Flip shrimp after 90 seconds.
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Cook for 20 to 60 seconds more, until the shrimp is opaque.
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Place the shrimp on the prepared platter, then allow to drain.
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Continue cooking; allowing the oil to return to temperature between batches.
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Serve over rice, and enjoy!
Nutrition
- Calories:Â 290.75kcal
- Fat:Â 16.45g
- Saturated Fat:Â 11.09g
- Trans Fat:Â 0.03g
- Monounsaturated Fat:Â 2.51g
- Polyunsaturated Fat:Â 1.60g
- Carbohydrates:Â 16.70g
- Fiber:Â 2.39g
- Sugar:Â 5.89g
- Protein:Â 19.25g
- Cholesterol:Â 222.86mg
- Sodium:Â 707.53mg
- Calcium:Â 78.74mg
- Potassium:Â 259.10mg
- Iron:Â 1.25mg
- Vitamin A: 98.01µg
- Vitamin C:Â 0.33mg
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