40-Minute Crispy Coconut Shrimp (Better Than Takeout)
fromforkfuldaily.comwww.forkfuldaily.com/crispy-coconut-shrimp-recipe
Coconut shrimp is crispy, golden, and sweet-savory. This recipe uses a triple-layer dredge method for a shatteringly crisp coating that holds up to dipping sauces. Ready in 40 minutes with two easy sauce options.
Ingredients
Instructions
Pat the raw shrimp completely dry with paper towels.
Set up three shallow bowls: one with the seasoned flour, one with the beaten eggs, and one with the coconut-Panko mix.
Working one at a time, dredge each shrimp in the flour, tapping off excess. Dip into egg, letting excess drip back. Press firmly into the coconut mixture to coat.
Heat 1½ inches of vegetable oil in a heavy pot over medium heat to 350°F (175°C).
Fry shrimp in batches of 4-5 for 2-3 minutes until coating is deep golden brown and firm.
Transfer fried shrimp immediately to a wire rack set over a baking sheet. Serve with sauces.
Nutrition
- Serving Size
- 1 serving
- Calories
- 380 calories
- Sugar Content
- 15 g
- Sodium Content
- 480 mg
- Fat Content
- 22 g
- Saturated Fat Content
- 8 g
- Unsaturated Fat Content
- 14 g
- Trans Fat Content
- 0 g
- Carbohydrate Content
- 28 g
- Fiber Content
- 2 g
- Protein Content
- 18 g
- Cholesterol Content
- 160 mg
