Crispy Coconut Shrimp
Crispy Coconut Shrimp features tender shrimp coated with toasted coconut and bread crumbs, then fried to golden perfection. This dish offers a delightful crunch and sweet-savory flavor, making it perfect as an appetizer or party snack for seafood lovers and those craving tropical-inspired flavors.
Ingredients
Instructions
- Shell and devein the shrimp, leaving the tails intact.
- Combine flour, salt, and dry mustard in a small bowl.
- In another small bowl, beat the egg and cream together.
- Combine the flaked coconut and bread crumbs on a sheet of wax paper.
- Dip each shrimp in the flour mixture, then in the egg/cream mixture, and finally in the coconut and bread crumb mixture, coating well.
- Refrigerate the coated shrimp in a single layer until ready to cook.
- Pour vegetable oil into a medium saucepan to a 2-inch depth.
- Heat the oil to 350°F (175°C) on a deep-fat thermometer.
- Fry the shrimp, a few at a time, in hot oil for about 2 minutes, turning once until golden brown.
- Use a slotted spoon to remove the shrimp and drain on paper towels.
- Keep warm in a slow oven at 200°F until all shrimp are cooked.
- Serve with Chinese Mustard Sauce and bottled duck sauce.
Nutrition & Diet Analysis (per serving)
570
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).