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.
Fill a 9-inch cast iron skillet with ½-inch of peanut oil.
Clip a thermometer onto the side of the skillet.
Turn heat to medium-high, then heat the oil to 350 degrees F (175 degrees C).
Place several layers of paper towels on a platter, then set aside.
Whisk the salt, black pepper, and cayenne pepper in a small bowl until combined.
Add cornstarch and mix until blended.
Whisk the eggs thoroughly in a second bowl.
Mix the sweetened and unsweetened coconut in a third bowl until well combined.
Pat the shrimp dry, then dredge each shrimp in the cornstarch mixture until thoroughly coated. Set on a plate.
Repeat with the remaining shrimp.
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.
Place the shrimp, one at a time, into the hot oil, going counterclockwise.
Flip shrimp after 90 seconds.
Cook for 20 to 60 seconds more, until the shrimp is opaque.
Place the shrimp on the prepared platter, then allow to drain.
Continue cooking; allowing the oil to return to temperature between batches.
Serve over rice, and enjoy!
- Calories: 290.75kcal
- Fat: 16.45g
- Saturated Fat: 11.09g
- Trans Fat: 0.03g
- Monounsaturated Fat: 2.51g
- Polyunsaturated Fat: 1.60g
- Carbohydrates: 16.70g
- Fiber: 2.39g
- Sugar: 5.89g
- Protein: 19.25g
- Cholesterol: 222.86mg
- Sodium: 707.53mg
- Calcium: 78.74mg
- Potassium: 259.10mg
- Iron: 1.25mg
- Vitamin A: 98.01µg
- Vitamin C: 0.33mg
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