Coconut shrimp are one of my all time favorite indulgences – if I see them on a restaurant menu, I immediately order some! That being said, it’s actually really easy to make your own coconut shrimp at home, and I have to say, I think they taste even better than the restaurant version.
Ingredients
1 lb. large shrimp
salt and pepper to taste
1/2 cup cornstarch
2 egg whites
1 1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
oil
sweet chili sauce
Instructions
1: Shell shrimp, leaving tail intact. With a knife, make a small cut on the back of the shrimp and with the tip of the tip, gently pull out the intestinal tract.
2: Make two or three incisions along the inside of the shrimp to straighten it out.
3: Season with salt and pepper to taste and let stand for about 10 minutes.
4: In one shallow bowl, beat egg whites until frothy.
5: In another shallow bowl, place cornstarch. In another shallow bowl, combine shredded coconut and Panko bread crumbs.
6: Dredge shrimp in cornstarch, dip in egg and then dredge in coconut-bread crumb mixture to fully coat, pressing down to adhere well.
7: Arrange shrimps in a single layer on a baking sheet and freeze until firm.
8: In a skillet over medium heat, heat about 3 inches deep of oil. Add shrimp (still frozen!) in batches and fry, turning as needed, for about 3 to 5 minutes, or until golden brown and crisp.
9: Remove from heat and drain on paper towels. Serve hot with sweet chili sauce.
Nutrition Information
Calories: 381kcal, Carbohydrates: 36g, Protein: 27g, Fat: 14g, Saturated Fat: 11g, Cholesterol: 286mg, Sodium: 1051mg, Potassium: 244mg, Fiber: 2g, Sugar: 15g, Vitamin C: 5mg, Calcium: 183mg, Iron: 4mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Tags:
Seafood