Coconut Shrimp

Coconut shrimp is a tropical twist on a seafood classic, and this recipe makes it a breeze to bring a taste of the islands to your dinner table. With crispy coconut flakes and a hint of spice, these succulent shrimp are sure to become a new favorite.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup panko breadcrumbs
• 1/2 cup unsweetened shredded coconut
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 eggs
• 1/4 cup all-purpose flour

Instructions

Start by preparing three shallow dishes. In the first dish, mix together the flour, paprika, garlic powder, salt, and pepper.

In the second dish, beat the eggs.

In the third dish, combine the panko breadcrumbs, unsweetened shredded coconut, and Parmesan cheese. Next, dip each shrimp into the flour mixture, coating it lightly, then into the beaten eggs, making sure they’re fully coated, and finally into the coconut mixture, pressing the coconut onto the shrimp to ensure it sticks.

Place the coated shrimp on a plate or tray.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add 4-5 coconut shrimp and cook for 2-3 minutes per side, until they’re golden brown and cooked through.

Repeat with the remaining shrimp.

Serve hot and enjoy!

Notes

For this recipe, make sure to peel and de-vein the shrimp beforehand to save time during prep. Also, try to pat the shrimp dry with a paper towel before coating to remove excess moisture, which helps the breading stick.

Use high-quality unsweetened shredded coconut for the best flavor.

If you want to get fancy, toast the coconut in a 350°F oven for 5-7 minutes, or until lightly browned and fragrant, before using it in the recipe. Don’t over-flour the shrimp, as this can make them taste dry.

A light coating is all you need.

Make sure the eggs are well-beaten before using, and don’t be shy about pressing the coconut mixture onto the shrimp to ensure it adheres. When cooking the shrimp, don’t overcrowd the skillet, as this can lower the oil temperature and result in greasy or undercooked shrimp.

Leftover coconut shrimp can be refrigerated for up to a day and reheated in the oven until crispy.

Nutrional Value

• Calories: 240
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 250mg
• Total Carbohydrates: 14g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 18g