Coconut Shrimp
User Reviews
5
Coconut Shrimp
Description
Coconut Shrimp uses extra jumbo shrimp cleaned and peeled with tails left on. Each shrimp is seasoned, dredged first in a garlic-flavored flour, dipped in beaten egg, then coated with a mixture of shredded coconut and panko breadcrumbs. After refrigerating to help set the coating, the shrimp are fried in vegetable oil until golden brown and cooked through. The frying produces a crunchy, toasted coconut crust with a tender shrimp center.
The shrimp’s coating provides sweetness and crunch, enhanced by the garlic powder seasoning. The mango salsa served alongside adds a fresh, fruity contrast that complements the shrimp's flavors. Cooking methods vary, including air frying for a lighter option or baking for convenience.
This dish works well as an appetizer or main course and benefits from serving soon after cooking to maintain crispness. The recipe contains instructions for freezing the uncooked shrimp, with adjustments to cooking times for reheating from frozen.
Ingredients
- 16 Shrimp cleaned and peeled with tails intact, extra jumbo, raw, 16-20 count
- 3/4 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 egg beaten
- 1 cup coconut unsweetened, shredded
- 1/2 cup panko breadcrumbs
- salt to taste
- black pepper to taste
- 3 cups vegetable oil for frying
- 1/2 recipe for mango salsa for serving
Instructions
- In a small bowl, season the shrimp with salt and pepper.
- In a shallow dish combine flour and garlic powder. In another shallow dish, gently toss together the coconut and breadcrumbs.
- Dredge shrimp in the flour mixture and shake off any excess flour. Then dip each shrimp into the beaten eggs, followed by the coconut mixture, shaking off any excess coconut and panko. Season with salt and pepper.
- Place shrimp onto a parchment covered baking sheet and refrigerate for 1 hour.
- Preheat oil to 350˚F. Once oil is hot, carefully add shrimp and fry for 3 minutes. Gently flip and continue to fry for an additional 3 minutes or until golden brown and shrimp has just cooked through. Transfer cooked shrimp to a baking sheet lined with a cooling rack or paper towels. Season with salt and pepper.
- Transfer shrimp to a platter and serve with mango salsa.
Notes
- Air frying the shrimp at 400°F with light cooking spray yields a crispy, healthier version.
- Baking the shrimp at 400°F with cooking spray is an alternative to frying, requiring flipping halfway through.
- Freeze uncooked coated shrimp on a baking sheet before bagging for up to two months.
- Cooking from frozen requires slightly longer times depending on method: fry, air fry, or bake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 30g | 10% |
| Protein | 12g | 24% |
| Fat | 45g | 69% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 267mg | 11% |
| Potassium | 218mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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