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.
Seafood, Great Snacks
1poundlarge shrimpabout 16 to 20, peeled and de-veined
½cupshredded unsweetened coconut
1/2 cupvegetable or canola oil
1/2cupsweet chili sauce or duck saucefor serving
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.
In the third shallow dish, combine the breadcrumbs, coconut, lime zest, salt and cayenne pepper.
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.
Serve with sweet chili sauce, duck sauce or just eat them plain!
Coconut Shrimp - Pan-Fried Version
Amount Per Serving
Calories 626Calories from Fat 342
% Daily Value*
Saturated Fat 9g45%
Vitamin A 50IU1%
Vitamin C 9.5mg12%
* Percent Daily Values are based on a 2000 calorie diet.