Coconut Crusted Shrimp

24
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"Sweet and spicy shrimp. Very tasty."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (25.3 g)
  • Calories 26.3
  • Total Fat - 1.2 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 41.2 mg
  • Sodium - 115.7 mg
  • Total Carbohydrate - 0.5 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.1 g
  • Protein - 3.2 g
  • Calcium - 13.4 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat a large pot of oil to 350 degrees F.

Step 2

Butterfly the shrimp by cutting down the center back of the shrimp, do not to cut all the way through.

Step 3

Open and flatten the two halves like a book, so that it resembles a butterfly.

Step 4

Remove the vein.

Step 5

Make an egg wash by whisking the eggs together with the chili flakes and a little water.

Step 6

Season shrimp with salt and pepper.

Step 7

Dip the butterflied shrimp into the egg wash and then coat in coconut.

Step 8

Deep fry in hot oil until golden and crispy and shrimp is cooked through.

Tips & Variations


No special items needed.

Tags : Spicy

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