How To Make Easy Coconut Shrimp
Toss a quick dinner or a crowd-pleaser snack with this simple yet impressive coconut shrimp. This delicious dish is done in 30 minutes.
Serves:
Ingredients
- ⅓cupall-purpose flour,or whole wheat flour, spoon & leveled
- ½tspsalt
- ½tspground black pepper
- 2large eggs,beaten
- ¾cupPanko bread crumbs
- 1cupsweetened shredded coconut
- 1lbraw large shrimp,peeled and deveined with tails attached
- vegetable oil or coconut oil
Instructions
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Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
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Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere a generous amount of coconut on each shrimp. Set the coated shrimp aside on a plate while coating the remaining shrimp.
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Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches – do not crowd them in the pan.
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Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.
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Place the finished coconut shrimp on a plate lined with a paper towel while frying the rest. Serve with sweet chili sauce or an orange chili sauce.
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Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
Nutrition
- Calories: 332.92kcal
- Fat: 14.75g
- Saturated Fat: 8.58g
- Trans Fat: 0.05g
- Monounsaturated Fat: 3.29g
- Polyunsaturated Fat: 1.38g
- Carbohydrates: 28.30g
- Fiber: 1.76g
- Sugar: 10.52g
- Protein: 21.42g
- Cholesterol: 235.88mg
- Sodium: 754.60mg
- Calcium: 103.06mg
- Potassium: 255.96mg
- Iron: 1.76mg
- Vitamin A: 101.31µg
- Vitamin C: 0.16mg
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