Coconut Shrimp
Ingredients
The shrimp
The batter
-
½
cup
flour
-
1
large
egg
-
¾
cup
coconut milk
The coating
-
½
cup
bread crumbs
-
1½
cups
coconut flakes
-
¾-1
teaspoon
salt
-
1
teaspoon
paprika
-
1
teaspoon
garlic powder
-
½
teaspoon
dried thyme
Dipping sauces
-
1
cup
pineapple marmalade
-
2
tablespoons
Dijon mustard
-
2
tablespoons
mayonnaise
-
½
cup
mayonnaise
-
⅔
teaspoon
garlic powder
-
¼
teaspoon
paprika
-
1
teaspoon
lemon juice
-
1-2
tablespoons
sriracha
Instructions
- Prepare the dipping sauce by combining the ingredients and refrigerating.
- Preheat the oven to 450°F and prepare a baking sheet with parchment paper.
- Peel and devein the shrimp, leaving the tails on, and butterfly them.
- In a bowl, whisk together the egg, coconut milk, and flour until smooth.
- In another bowl, mix the bread crumbs, coconut flakes, and spices.
- Dip each shrimp in the batter, then roll in the coconut mixture, placing them on the baking sheet tail up.
- Bake the shrimp for 10 to 12 minutes until cooked through and golden.
- For frying, heat oil to 375°F and fry shrimp for 2-3 minutes on each side until golden brown.
Nutrition Facts (estimated)
Servings
3-4
Calories
227
Total fat
69g
Total carbohydrates
113g
Total protein
11g
Sodium
2113mg
Cholesterol
74mg
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