Coconut Shrimp
User Reviews
0.0
0 reviews
Unrated
Coconut Shrimp
Report
Crunchy, oddly sweet, and somehow also very savory and satisfying, this coconut shrimp is a great appetizer.
Share:
Ingredients
- 24 raw large shrimp (peeled and deveined with tails attached)
- 2 cups oil for frying
Flour Mixture
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Egg Mixture
- 3 large eggs (beaten)
Coconut Panko Mixture
- 1 cup Panko bread crumbs
- 2 cups sweetened shredded coconut
Marmalade Dipping Sauce
- 1/4 cup Sweet chili sauce
- 1/4 cup marmalade
Instructions
- Get out a baking sheet and set on the counter. Line with parchment paper.
- Get out three 3 medium bowls and place on your counter.
- Whisk together the flour, cornstarch, salt and pepper in one.
- Beat the eggs in the second bowl.
- Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour and shake off any excess.
- Dip into the egg mixture until coated.
- Dredge each shrimp through the coconut panko mix, turning to ensure that each shrimp is coated completely.
- Place each shrimp on the prepared parchment lined baking sheet. Repeat until all shrimp are done.
- Get out a large skillet and place an inch of oil in the bottom. Heat over medium-high heat until the oil is shimmering.
- Get out a large, clean baking sheet and line with paper towels.
- Fry the coconut shrimp in batches, leaving ample space between for turning and cooking.
- Turn the shrimp in the oil once the first side is dark golden brown ( but not burnt, watch carefully!) after about 2-3 minutes and then fry the other side until golden brown.
- Place the cooked coconut shrimp on the prepared baking sheet to drain. If desired, place the baking sheet in the oven at a low temperature to keep the shrimp warm.
- Combine the dipping sauce ingredients together and serve with hot shrimp.
Nutrition Information
Show Details
Calories
3001kcal
(150%)
Carbohydrates
310g
(103%)
Protein
220g
(440%)
Fat
94g
(145%)
Saturated Fat
63g
(315%)
Polyunsaturated Fat
6g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
2184mg
(728%)
Sodium
10537mg
(439%)
Potassium
2572mg
(73%)
Fiber
14g
(56%)
Sugar
154g
(308%)
Vitamin A
3137IU
(63%)
Vitamin C
9mg
(10%)
Calcium
969mg
(97%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 3001 kcal
% Daily Value*
| Calories | 3001kcal | 150% |
| Carbohydrates | 310g | 103% |
| Protein | 220g | 440% |
| Fat | 94g | 145% |
| Saturated Fat | 63g | 315% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 2184mg | 728% |
| Sodium | 10537mg | 439% |
| Potassium | 2572mg | 55% |
| Fiber | 14g | 56% |
| Sugar | 154g | 308% |
| Vitamin A | 3137IU | 63% |
| Vitamin C | 9mg | 10% |
| Calcium | 969mg | 97% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Vietnamese Coconut Pandan Waffles (Bánh Kẹp Lá Dứa)
Asian, Vietnamese, Vegetarian, Vegan
5.0
(9 reviews)
Singapore kueh dadar pandan coconut pancake recipe (Vegan)
Asian, Malaysian, Singaporean, Nyonya
5.0
(132 reviews)
