Coconut Shrimp #1

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Servings: 6 Difficulty: Intermediate
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Crispy, golden-fried shrimp coated in sweet toasted coconut for a delightful appetizer or light meal.
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This classic Coconut Shrimp recipe delivers a perfect balance of sweet and savory flavors with every bite. The shrimp are dipped in a rich egg batter and rolled in shredded coconut before being fried to a golden crisp. The result is a tender interior encased in a crunchy, aromatic coating that is impossible to resist. It&# 226;€™s an elegant yet easy dish that works beautifully as an appetizer for parties or a quick weeknight dinner served with a side of spicy mayo or sweet chili sauce. The combination of the fresh shrimp and the toasted coconut creates a luxurious texture and flavor profile that feels special without requiring complicated techniques.

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Coconut Shrimp #1

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 96.5

Description

This classic Coconut Shrimp recipe delivers a perfect balance of sweet and savory flavors with every bite. The shrimp are dipped in a rich egg batter and rolled in shredded coconut before being fried to a golden crisp. The result is a tender interior encased in a crunchy, aromatic coating that is impossible to resist. It&# 226;€™s an elegant yet easy dish that works beautifully as an appetizer for parties or a quick weeknight dinner served with a side of spicy mayo or sweet chili sauce. The combination of the fresh shrimp and the toasted coconut creates a luxurious texture and flavor profile that feels special without requiring complicated techniques.

Ingredients

Directions

  1. Cut each shrimp in half lengthwise.
  2. Place the shredded coconut in a shallow bowl.
  3. In a small bowl, combine the egg, milk, and brown sugar, beating until well blended.
  4. Gradually work in the flour, beating with a rotary mixer or whisk until smooth.
  5. Pour 1 inch of vegetable oil into a deep pan or wok and heat it to 375°F (191°C).
  6. Dip each shrimp half in the egg mixture, ensuring it is fully coated.
  7. Roll the battered shrimp in the shredded coconut until thoroughly covered.
  8. Fry the shrimp in hot oil for about 5 minutes, or until golden brown and cooked through.
  9. Remove shrimp with a slotted spoon and drain on paper towels.
  10. Serve hot immediately. To reheat, place in a 350°F (177°C) oven for 5 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 96.5kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 172.5mg58%
Sodium 355.3mg15%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 22.7g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut shrimp, fried shrimp, appetizer, seafood, crispy, sweet, toasted coconut, party food, easy dinner, shrimp recipe, frying, quick meals
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