Coconut Shrimp
User Reviews
5
Coconut Shrimp
Description
Coconut Shrimp begins with jumbo shrimp prepared by peeling and deveining but leaving tails on for handling and presentation. The shrimp are first dredged in seasoned flour, then dipped into beaten eggs, and finally rolled in a mixture of finely shredded sweetened coconut combined with panko breadcrumbs to form a textured breading.
Frying the shrimp in oil heated to 350°F ensures a crispy, golden crust without excess greasiness or burning. Cooking in batches maintains oil temperature. Once cooked and drained on paper towels, the shrimp are served immediately with sweet chili sauce for dipping. Cilantro leaves can be added as a garnish for a fresh note.
The contrast between the crunchy coconut breading and the juicy shrimp inside is a highlight of this dish. Monitoring oil temperature with a thermometer helps the coating crisp correctly. Using large shrimp yields a satisfying size and bite.
Ingredients
- 2 pounds Shrimp devein and peel but leave tails on, jumbo
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 egg beaten
- 1 1/2 cups coconut the sweetened variety, finely shredded
- 1 cup panko breadcrumbs
- cooking oil for frying
- 3/4 cup sweet chili sauce
- cilantro optional, for garnish
Instructions
- Place the flour in a medium size bowl along with the salt and pepper. Stir to combine.
- Place the eggs in a second bowl. In a third bowl, add the coconut and breadcrumbs and mix until combined.
- Dip each shrimp first into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Place each breaded shrimp on a sheet pan. Repeat the process until all shrimp are breaded.
- Heat 3 inches of oil in a deep large pot to 350 degrees F.
- Add 6 shrimp at a time and cook for 3-4 minutes or until golden brown. Drain on paper towels.
- Repeat the process with the remaining shrimp.
- Place the shrimp on a plate. Serve immediately with sweet chili sauce and garnish with cilantro leaves if desired.
Notes
- Use a thermometer to keep oil temperature between 350 and 375°F to avoid burning or greasy coating.
- Choose the largest shrimp you can afford, such as jumbo size (16/20 count per pound), for best texture and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 36g | 72% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 462mg | 154% |
| Sodium | 688mg | 29% |
| Potassium | 182mg | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 250mg | 25% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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