Easy Coconut Shrimp
Ingredients
The shrimp
-
1
pound
raw large shrimp, peeled and deveined with tails attached
The coating
-
⅓
cup
all-purpose flour or whole wheat flour
-
½
teaspoon
salt
-
½
teaspoon
ground black pepper
-
2
large
eggs, beaten
-
¾
cup
Panko bread crumbs
-
1
cup
sweetened shredded coconut
-
3–4
Tablespoons
vegetable oil or coconut oil (or olive oil)
-
1
Tablespoon
finely chopped cilantro (optional for topping)
Dipping sauce (optional)
-
3
Tablespoons
Thai chili sauce
-
6
Tablespoons
orange, peach, or apricot jam or preserves
Instructions
- Prepare three bowls: one with flour, salt, and pepper; one with beaten eggs; and one with a mixture of Panko and coconut.
- Coat each shrimp in the flour mixture, then dip in the eggs, and finally dredge in the coconut mixture, pressing gently to adhere.
- Heat oil in a large skillet over medium heat and fry the shrimp in batches, flipping after 2-3 minutes until golden brown.
- Transfer cooked shrimp to a paper towel-lined plate and sprinkle with cilantro.
- Mix the dipping sauce ingredients together and serve with the shrimp.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
400mg
Cholesterol
200mg
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