Coconut Shrimp With Spicy Tartar Sauce Dip Recipe

Name: Coconut Shrimp With Spicy Tartar Sauce Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup panko breadcrumbs (Japanese bread crumbs); 1/3 cup unsweetened dessicated coconut flakes; 1/2 lb shrimp, peeled, deveined, but leave tails intact (12 shrimp 21-30 count); 2 beaten eggs; 2 teaspoons sugar; oil, for deep-frying; Spicy Tartar Sauce Dip; 1/2 cup mayonnaise; 1/2 tablespoon chili sauce (to taste); 1/2 tablespoon finely minced onion; 1/2 tablespoon finely chopped celery; 1 dash lemon juice

Servings: persons

3/4 cup panko breadcrumbs (Japanese bread crumbs)
1/3 cup unsweetened dessicated coconut flakes
1/2 lb shrimp, peeled, deveined, but leave tails intact (12 shrimp 21-30 count)
2 beaten eggs
2 teaspoons sugar
oil, for deep-frying
Spicy Tartar Sauce Dip
1/2 cup mayonnaise
1/2 tablespoon chili sauce (to taste)
1/2 tablespoon finely minced onion
1/2 tablespoon finely chopped celery
1 dash lemon juice

1
Mix the panko and coconut flakes in a shallow bowl. In another shallow bowl beat the eggs and stir in the sugar. Set aside.
2
Prepare the Spicy Tartar Sauce by combining all the ingredients together. Stir to mix well. Set aside.
3
Heat up your deep fryer to 350u00b0F.
4
Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp in the panko and coconut flakes. Shake off the excess, place the shrimp on a plate lined with parchment paper.
5
When the deep fryer is ready, drop each shrimp gently into the oil, don't overcrowd. Fry until both sides turn golden brown, turn once to ensure even cooking. Transfer the shrimp out with a slotted spoon, onto a serving ware lined with paper towels.
6
Serve immediately with the Spicy Tartar Sauce.

416

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 12 ingredients. The key ingredients include: 3/4 cup panko breadcrumbs (Japanese bread crumbs), 1/3 cup unsweetened dessicated coconut flakes, 1/2 lb shrimp, peeled, deveined, but leave tails intact (12 shrimp 21-30 count), 2 beaten eggs, and more.

Yes, Coconut Shrimp With Spicy Tartar Sauce Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coconut Shrimp With Spicy Tartar Sauce Dip

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