Coconut Shrimp
User Reviews
5
Coconut Shrimp
Description
This Coconut Shrimp recipe begins by seasoning flour with garlic powder, smoked paprika, salt, and pepper, creating a flavorful dry base. Fresh, peeled, deveined large shrimp are first coated in this seasoned flour. Next, they are dipped into beaten eggs, which acts as an adhesive for the final coating of a mixture of unsweetened shredded coconut and panko breadcrumbs, lending both texture and subtle coconut flavor.
Fried in vegetable oil heated between 350 to 375 degrees Fahrenheit, the shrimp become golden brown and crispy. The coconut adds a mild savory edge rather than sweetness when using unsweetened variety, giving a satisfying crunch contrasting with the shrimp's tender bite. Proper drying of shrimp before breading is essential to avoid splatter and ensure crispiness.
Serve immediately while hot for best texture, paired with a dipping sauce of choice. Jumbo or large prawns are preferred for easy handling and presence. This preparation highlights textures and a balance of mild spice and aromatic coconut.
Patting the shrimp dry well and controlling oil temperature prevent oil splatter and uneven frying. Fry shrimp in small batches to avoid overcrowding and achieve uniform crispiness.
Ingredients
- 1 lb Shrimp peeled de veined with tails on, large
- 2 egg
- ⅓ cup plain flour
- 1 teaspoon garlic powder
- ¾ teaspoon smoked paprika
- salt to taste
- black pepper to taste
- 1 ½ cup coconut unsweetened, shredded
- ½ cup panko bread crumbs
- vegetable oil for frying
Instructions
- Bowl 1 - mix flour, garlic powder, salt and pepper to taste, and smoked paprika together.
- Bowl 2 - whisk two eggs.
- Bowl 3 - mix unsweetened shredded coconut and Panko bread crumbs.
- It’s crucial to have shrimps cleaned, de-veined, and pat dried ready before you start. Any moisture content in shrimp will cause oil to splutter all over your kitchen when fried.
- First coat shrimps in flour-spices mix. Then coat in beaten eggs. Finally, coat in coconut-panko bread crumbs mix. Place breaded shrimps on to tray. Repeat the breading process for the rest of the remaining shrimps.
- Heat oil in a wide shallow pan. Once the oil temperature reaches between 350 -375 degrees Fahrenheit. Carefully transfer breaded shrimp into hot oil. Do not overcrowd the pan. Fry a few shrimps at a time, and you’ll have to fry a couple of batches.
- Once shrimps turn golden brown, remove them from the oil onto a tray lined with a kitchen towel.
- Serve immediately hot with your favorite dipping sauce.
Notes
- Pat shrimp very dry before breading to avoid oil splatter during frying.
- Use jumbo or large shrimp with tails on for easy handling and better presentation.
- Unsweetened shredded coconut lends a savory note; sweetened coconut can be used for a sweeter, tropical flavor.
- Fry shrimp in small batches at 350-375°F to ensure even crisping without overcrowding.
- Serve immediately for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 245mg | 82% |
| Sodium | 654mg | 27% |
| Potassium | 230mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 133mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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