Fried Coconut Shrimp
Fried coconut shrimp in oil in a skillet or Dutch Oven is crispy and sweet, perfect for a finger food appetizer or family friendly dinner.
Servings: 4
Equipment
- 1 dutch oven or deep pan
- 1 Bowl
Ingredients
- 1/2 lb shrimp
- 1/2 c Panko breadcrumbs
- 1/2 c coconut shredded
- 1 c all purpose flour
- 1/3 tsp salt
- 1/3 tsp baking powder
- 1/3 tsp pepper
- 1/3 tsp paprika
- 1 egg
- 1/3 c milk
- vegetable oil for frying
Instructions
- Mix the batter ingredients in a bowl - only 1/2 cup of flour, egg, baking powder, milk, salt and spices. Beat until smooth. The batter should drip slowly from the spoon.
- Pour the remaining flour into a bowl and roll the shrimp in it. They can be with the shell on, the tail, or completely naked. Mix panko and coconut in a bowl. Now dip the shrimp in the batter so that they are completely covered or the tip of the tail is left clean.
- Dip the shrimp in the coconut mixture until they are completely covered. Put the shrimp on a cutting board lined with parchment paper. Freeze for an hour.
- Add the frying oil into your pan, enough for them to be submerged to heat up, about 3 inches. Heat to 350 F. In small batches (8-10 pieces), transfer the shrimp to the oil and fry for 6-7 minutes, stirring with a slotted spoon.
- Cover a deep bowl with napkins and transfer the finished shrimp to them so that excess oil is absorbed.
Nutrition
Serving: 2oz | Calories: 208kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 275mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 0.3mg | Calcium: 67mg | Iron: 2mg