Coconut Shrimp - Pan-Fried Version
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Coconut Shrimp are one of those appetizers or snacks that keeps you coming back for more. You can make this recipe on your stovetop or for a lighter version, in your air fryer.
Course:
Appetizers/Snacks
Cuisine:
Asian
Keyword:
Great Snacks, Seafood
Servings: 4
Calories: 626 kcal
Ingredients
- 1 pound large shrimp about 16 to 20, peeled and de-veined
- ½ cup flour
- 2 egg whites
- ½ cup fine breadcrumbs
- ½ cup shredded unsweetened coconut
- 1 lime zested
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1/2 cup vegetable or canola oil
- 1/2 cup sweet chili sauce or duck sauce for serving
Instructions
-
Set up a dredging station with three shallow dishes. Place the flour in the first shallow dish and season well with salt and freshly ground black pepper.
-
Whisk the eggs in the second shallow dish.
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In the third shallow dish, combine the breadcrumbs, coconut, lime zest, salt and cayenne pepper.
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Dredge each shrimp first in the flour, then dip it in the egg mixture, and finally press it into the breadcrumb-coconut mixture to coat all sides.
-
Heat about half an inch of oil in a straight-sided sauté pan over medium heat. Add half of the shrimp, being sure not to over-crowd the pan. Cook for about 2 to 3 minutes per side until golden brown and shrimp is firm when you squeeze it gently. Transfer the cooked shrimp to a plate lined with paper towels. Repeat with the second batch of shrimp.
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Serve with sweet chili sauce, duck sauce or just eat them plain!
Recipe Video
Nutrition Facts
Coconut Shrimp - Pan-Fried Version
Amount Per Serving
Calories 626
Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 9g45%
Cholesterol 285mg95%
Sodium 1619mg67%
Potassium 238mg7%
Carbohydrates 42g14%
Fiber 3g12%
Sugar 17g19%
Protein 29g58%
Vitamin A 50IU1%
Vitamin C 9.5mg12%
Calcium 198mg20%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.