| Prep: 15 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 495 | 27g | 13g | 41g |
| sugars | fibre | protein | salt |
| 19g | 2g | 26g | 1.25g |
Having spent my formative years within the vast reaches of Montana, cooking up specialty dishes infused with the rich traditions of the ranchers and Native American heritage, it’s no surprise that the recipe known as Coconut Shrimp has found a special place in my culinary heart.
A Fusion of Savory and Sweet
There’s a certain magic weaved into the combination of nature’s bounty. The savory flavor of large, fresh shrimp melded with the tropical sweetness of coconut creates a recipe that brings a taste of the exotic to your dining table. This Coconut Shrimp recipe particularly echoes the sweet and savory tang found in many Filipino dishes, like Chicken Adobo, and would pair excellently with a fresh, light salad or a hearty bowl of coconut rice.
A Healthful Indulgence
Coconut Shrimp is more than just a tantalizing treat for your tastebuds. Shrimp is known for its high protein content, vital for muscle growth, wound healing and overall health. Additionally, coconut is packed full of fiber and good fats, not to mention the various vitamins and minerals found within. So, relish in knowing that as you feast on your delectable shrimp, you’re feeding your body some much-needed nutrients. If you’re interested in a deeper dive into the health benefits of shrimp and coconut, check out these articles from Healthline and Medical News Today.
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While my roots are firmly planted in Montana’s culinary soil, the allure of exotic flavors and the opportunity to explore new taste landscapes leads me to treasure this Coconut Shrimp recipe. So, whether you’re feeding a hungry family or merely indulging in a personal food adventure, I’m positive this Coconut Shrimp recipe will find a place on your favorites list too.
What You’ll Need
- 1 pound of large shrimp, peeled and deveined
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 large eggs
- 1 tablespoon of water
- 1 cup of panko bread crumbs
- 1 cup of shredded sweetened coconut
- 1/2 cup of vegetable oil for frying
- 1 cup of sweet chili sauce for dipping
- 6 slices of fresh pineapple for garnish
Method
Step One
Begin by rinsing the shrimp and pat them dry. Then, in a shallow dish, mix together the all-purpose flour, salt, and black pepper.
Step Two
In a second shallow dish, beat the eggs together with the tablespoon of water.
Step Three
In a third shallow dish, combine the panko bread crumbs and the shredded coconut.
Step Four
Take each shrimp and first dip it into the flour mixture, ensuring it’s fully covered. Then dip it into the egg mixture, and finally dredge it through the coconut and panko mixture. Repeat this process for all the shrimp and set them aside on a platter.
Step Five
Heat the vegetable oil in a large skillet or frying pan over medium heat. Once the oil is hot, add the shrimp in batches, being careful not to overcrowd the pan. Fry each shrimp until they’re golden brown, which should take about 2-3 minutes on each side.
Step Six
Use tongs or a slotted spoon to remove the shrimp from the pan once they’re cooked and let them drain on a plate lined with paper towels.
Step Seven
Serve the shrimp hot, accompanied by the sweet chili sauce for dipping and the fresh pineapple slices for garnish. Enjoy your Coconut Shrimp!
