Coconut Shrimp
User Reviews
5.0
27 reviews
Excellent
Coconut Shrimp
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Coconut shrimp is a great party appetizer. Golden brown, light flaky, crispy coconut crust on the outer and tender shrimp inside; you’ll fall instantly in love with this quick and easy-to-make finger food.
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Ingredients
- 1 lb large shrimp peeled de veined with tails on
- 2 eggs
- ⅓ cup plain flour
- 1 teaspoon garlic powder
- ¾ teaspoon smoked paprika
- salt and pepper to taste
- 1 ½ cup unsweetened shredded coconut
- 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
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Fresh shrimp works best rather than frozen shrimp. Leave the tail on while cleaning shrimps. Though this is optional, it makes it easier to bread shrimp. Easy to handle while eating too. Jumbo shrimp or large-sized prawns are best for the recipe. Pat dry the shrimp well before coating it in flour, egg, and coconut mix. Any moisture in the shrimp will cause oil to splutter all over. Unsweetened shredded coconut gives a nice savory touch to these fried shrimps. Sweetened shredded coconut gives a nice tropical touch to it. Pick which you would love. Wait till oil is heated to 350 to 375 degrees Fahrenheit. Fry in small batches. Do not overcrowd the pan. Shrimps won’t crisp up evenly.
- Fresh shrimp works best rather than frozen shrimp. Leave the tail on while cleaning shrimps. Though this is optional, it makes it easier to bread shrimp. Easy to handle while eating too.
- Jumbo shrimp or large-sized prawns are best for the recipe.
- Pat dry the shrimp well before coating it in flour, egg, and coconut mix. Any moisture in the shrimp will cause oil to splutter all over.
- Unsweetened shredded coconut gives a nice savory touch to these fried shrimps. Sweetened shredded coconut gives a nice tropical touch to it. Pick which you would love.
- Wait till oil is heated to 350 to 375 degrees Fahrenheit. Fry in small batches. Do not overcrowd the pan. Shrimps won’t crisp up evenly.
Nutrition Information
Show Details
Calories
297kcal
(15%)
Carbohydrates
15g
(5%)
Protein
20g
(40%)
Fat
18g
(28%)
Saturated Fat
14g
(70%)
Cholesterol
245mg
(82%)
Sodium
654mg
(27%)
Potassium
230mg
(7%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
202IU
(4%)
Vitamin C
3mg
(3%)
Calcium
133mg
(13%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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