Coconut Shrimp
User Reviews
5.0
48 reviews
Excellent
Coconut Shrimp
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Coconut Shrimp with a guaranteed crunch in every bite. Super crispy on the outside, succulent on the inside, always a crowd pleaser!
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Ingredients
- 1 pound jumbo shrimp peeled and deveined, tails intact
- 1 pinch salt
- ½ cup all-purpose flour plain flour
BATTER:
- ½ cup all-purpose flour plain flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- 1 egg
- ½ cup beer substitute with mineral water or soda water - you may need a little extra
COATING:
- 1 cup shredded coconut sweetened or unsweetened
- 1 cup Panko bread crumbs
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- OPTIONAL: To butterfly shrimp, insert a knife about three-quarters of the way into the shrimp at the top. Cut a slit down the centre of the shrimp's back to the tail. Use your fingertip to open the flesh of the shrimp slightly. They don't need to be flat. Season with salt and pepper, set aside.
- In one shallow bowl, add ½ cup flour for dredging. In another shallow bowl, whisk the batter ingredients together until combined. The batter should resemble pancake consistency. If too thick, add a little extra beer or mineral water, whisking between each addition. In the third bowl, mix together the shredded coconut and bread crumbs.
- Dredge in the flour (shake off excess), dip in the batter (shake off excess) and coat in the breadcrumb/coconut mixture. Lightly press the coconut onto the shrimp.
- Place onto prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freeze until firm (about 30-45 minutes).
- In a dutch oven or deep skillet, heat vegetable oil (about 2-3 inches deep in the pot) until nice and hot.
- Fry the FROZEN shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.
- Serve immediately with sweet chili sauce.
Notes
- Frying frozen shrimp ensures they do not overcook, while giving the crumb time to develop into that delicious golden colour. The coating adheres better and doesn't fall apart.
- If you don't have time to freeze them, you can still go ahead and fry them up as soon as you've finished breading them. Just keep in mind the crumb may begin to fall apart after a minute of cooking.
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
48g
(16%)
Protein
23g
(46%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
184mg
(61%)
Sodium
944mg
(39%)
Potassium
295mg
(8%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
264IU
(5%)
Vitamin C
0.2mg
(0%)
Calcium
163mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 184mg | 61% |
| Sodium | 944mg | 39% |
| Potassium | 295mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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