Coconut Crusted Shrimp

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


"Sweet and spicy shrimp. Very tasty."

Original is 24 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Look for large shrimp that are peeled and deveined with the tail still on for best results.
  • The amount of chili flakes can be adjusted to your desired level of spiciness.

  • Substitute quinoa flakes for the coconut for a gluten-free version. The benefit of this substitution is that it provides a crunchy texture to the shrimp without the use of gluten.
  • Substitute honey for the chili flakes for a milder version. The benefit of this substitution is that it adds a touch of sweetness to the dish without the heat of the chili flakes.

Crispy Panko Coconut Shrimp Preheat a large pot of oil to 350 degrees F. Butterfly the shrimp by cutting down the center back of the shrimp, do not to cut all the way through. Open and flatten the two halves like a book, so that it resembles a butterfly. Remove the vein. Make an egg wash by whisking the eggs together with the chili flakes and a little water. Season shrimp with salt and pepper. Dip the butterflied shrimp into the egg wash and then coat in a mixture of panko bread crumbs and coconut. Deep fry in hot oil until golden and crispy and shrimp is cooked through.



Mango Salsa - A sweet and spicy salsa made from fresh mango, red onion, jalapeno, lime juice, and cilantro that pairs perfectly with the Coconut Crusted Shrimp. The sweetness of the mango and the spiciness of the jalapeno provide a great flavor contrast to the shrimp.


Grilled Pineapple with Coconut Cream: A delicious and easy side dish that complements the Coconut Crusted Shrimp perfectly. The sweetness of the grilled pineapple and the creamy coconut cream provide a great contrast to the shrimp, while the hint of lime adds a bright, fresh flavor.




FAQ

Q: How long do I need to fry the shrimp?

A: You need to fry the shrimp until it is golden and crispy and cooked through. Depending on the size of the shrimp, this should take about 3-4 minutes.



Q: What is the best way to season the shrimp?

A: The best way to season the shrimp is to sprinkle it with salt and pepper before frying. You can also add other herbs or spices to the shrimp before frying for added flavor.

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Fun facts:

This recipe is a tasty twist on traditional coconut shrimp, which is believed to have been created in 1950s by a Chinese-American chef in Los Angeles. It has since become a popular dish in the United States.

Coconut Crusted Shrimp is also popular among celebrities, with several stars such as Rihanna, Justin Bieber, and Gwyneth Paltrow having been spotted enjoying the dish during their visits to Los Angeles.