Coconut Shrimp Recipe

Name: Coconut Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Vegetable Oil, for frying; 1/2 cup Panko bread crumbs (japanese style); 1/2 tsp Salt; 2 pinch Paprika; 1 cup Shredded Coconut; 2 Egg Whites; 1/2 cup Corn-Starch; 1 1/2 lb Extra Large Easy Peel Shrimp (devein & leave tails on); 2 tbsp Rice Wine Vinegar; 1 cup Orange Mermalade; 1 tsp Crushed Red Pepper Flakes

Servings: persons

1 Vegetable Oil, for frying
1/2 cup Panko bread crumbs (japanese style)
1/2 tsp Salt
2 pinch Paprika
1 cup Shredded Coconut
2 Egg Whites
1/2 cup Corn-Starch
1 1/2 lb Extra Large Easy Peel Shrimp (devein & leave tails on)
2 tbsp Rice Wine Vinegar
1 cup Orange Mermalade
1 tsp Crushed Red Pepper Flakes

1
Devein and wash shrimp, leaving the tails on.
2
Heat 2 inches oil over medium-high heat
3
Season bread crumbs with salt and paprika
4
Toss coconut with seasoned bread crumbs to combine.
5
On a separate bowl, beat the egg whites lightly
6
Coat shrimp lightly in corn-starch, then dip shrimp in the egg whites, then coat shrimp with the coconut breading
7
Fry shrimp about 5 minutes in hot oil until evenly golden and crispy.
8
Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
9
Dipping Sauce:
10
Add all dipping sauce ingredients to a pot on a low temperature.
11
Heat for 10 minutes, making sure you stir ingredients every few minutes, serve with coconut shrimp.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Vegetable Oil, for frying, 1/2 cup Panko bread crumbs (japanese style), 1/2 tsp Salt, 2 pinch Paprika, and more.

Yes, Coconut 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.

Coconut Shrimp

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