Coconut Shrimp Recipe
Servings 6 servings (may vary)
Calories 319kcal
Ingredients
- 32 jumbo shrimp (peeled and deveined, tail on)
- 1/2 cup all purpose flour
- 1 tsp seafood seasoning i.e. old bay or similar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1/4 cup coconut milk
- few dashes hot sauce optional
- 1 7 oz package sweetened flaked coconut
- 1 cup panko breadcrumbs
- 1/2 cup peanut oil or vegetable for frying
Instructions
- Add shrimp, flour, seafood seasoning, salt and pepper to a large Ziploc bag. Seal and shake to evenly coat.
- In a shallow bowl, beat together egg with coconut milk.
- In a separate shallow bowl mix together coconut and panko bread crumbs.
- Dip flour coated shrimp into egg, then into coconut breadcrumbs. Press firmly onto each shrimp. Repeat until all are coated, placing onto a wax paper lined pan. (Have nearby a sheet pan lined with wax paper.) Freeze for 20 minutes.
- To Fry: Heat 2 inches of oil in a Dutch oven fitted with a fry thermometer. Heat oil to 350°F.
- Remove shrimp from freezer. Cook shrimp for 2-3 minutes per site to evenly brown. Cook in batches to avoid overcrowding the pot. Remove from oil using a stainless steel spider or slotted spoon to a paper towel lined platter to drain.
- Serve immediately with Asian sweet chili sauce for dipping.
Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 16g | Protein: 12g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 129mg | Sodium: 595mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 2mg