Description
A delicious and easy recipe for creamy coconut shrimp, perfect for a quick meal or appetizer.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying
- Lime wedges, for serving
Instructions
- In a shallow bowl, combine the flour, garlic powder, paprika, salt, black pepper, and cayenne pepper. Mix well.
- In another shallow bowl, beat the eggs until well combined.
- In a third shallow bowl, mix the shredded coconut and panko breadcrumbs together.
- Dip each shrimp first into the flour mixture, coating it evenly. Shake off any excess flour.
- Next, dip the shrimp into the beaten eggs, allowing any excess to drip off.
- Finally, coat the shrimp in the coconut and panko mixture, pressing gently to adhere. Place the coated shrimp on a plate.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering.
- Fry the shrimp in batches, cooking for about 2-3 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan.
- Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
- Serve hot with lime wedges on the side.
Notes
- For a healthier option, bake the shrimp at 400°F for 15-20 minutes, flipping halfway through, until golden and cooked through.
- Experiment with different spices in the flour mixture, such as curry powder or chili powder, for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 150mg