thepioneerwoman5.0
Coconut Shrimp
Coconut shrimp is a crispy, tropical-inspired appetizer. It starts with a classic breading, then surprises mid-bite with the addition of shredded coconut.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
For the shrimp: Peel the shrimp, leaving the tail on. Cut a shallow slit along the back, curved edge of the shrimp. Wipe or rinse away the vein. Place on a paper towel lined plate and pat very dry. Refrigerate until ready to use.
2
Meanwhile, place the flour on a plate. Whisk together the eggs and milk in a wide shallow bowl. Combine the coconut, panko, salt, pepper, and red chili flakes in another wide, shallow bowl. Working 3 to 4 pieces of shrimp at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the coconut mixture. Set aside in a single layer on a sheet tray.
egg1
3
Meanwhile, heat a large skillet filled with the coconut oil and vegetable oil to be about about 1/4-inch over medium-high until very hot (about 350 degrees). Place half of the shrimp in a single layer and cook until golden brown on one side, 30 to ⏱️ 60 seconds. Flip and cook for 30 to 60 more seconds, until the shrimp curves into a C-shape. Remove from the oil and transfer to a paper towel lined plate. Repeat with the remaining shrimp.
Vegetable oil, for frying
4
For the sauce: Whisk together marmalade, chili sauce, lime juice, and soy sauce in a small bowl.
5
Serve shrimp warm with the dipping sauce, and lime wedges, if you like.
Lime wedges, for serving, optional
Nutrition Facts
calories
892 Calories
fat Content
62 g
fiber Content
5 g
sugar Content
17 g
sodium Content
799 mg
protein Content
41 g
trans Fat Content
0 g
cholesterol Content
316 mg
carbohydrate Content
42 g
saturated Fat Content
37 g
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