Coconut Cardamom Shrimp – a delicious recipe with jumbo shrimp, coconut, panko, sugar, egg whites, green cardamom. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Remove the shells from the shrimp, leaving the tails.
2
Whisk 2 egg whites in a small bowl.
3
Pulse the panko and shredded coconut until it is the consistency of cornmeal. Add the sugar and mix.
4
Dust the shrimp with the flour /Wondra. Dip the shrimp in the egg white, shake off the excess and then dredge in the panko and coconut mixture.
5
In a deep pot heat about 4 inches of vegetable oil until hot enough to deep fry the shrimp.
6
Deep fry the shrimp until they turn golden in color. This will only take a few minutes. Don't crown the pot. If the oil starts to boil up, turn down the heat accordingly.
7
Drain on paper towels. Sprinkle with cardamom and finish with a touch of sea salt.
243
kcal
Calories
6
g
Fat
12
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound raw jumbo shrimp, 1 cup unsweetened shredded coconut, 1/2 cup panko, 1 tablespoon sugar, and more.
Yes, Coconut Cardamom Shrimp falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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