Coconut Shrimp Recipe
Super crispy on the outside and juicy on the inside, this easy-breezy coconut shrimp takes just 25 minutes to prepare.
Servings 4
Calories 443kcal
Ingredients
- 1 pound extra-large 12/16 raw shrimp with tails on, peeled and deveined
- ¼ teaspoon kosher salt
- ½ cup cornstarch
- 3 egg whites
- 1 cup sweetened shredded coconut
- ¾ cup panko bread crumbs
- 4-6 tablespoons coconut oil
- Thai chili sauce for serving
Instructions
- Toss the shrimp with salt and set aside. Add the cornstarch to a medium bowl and set aside. In another medium bowl, whisk the egg whites until light and frothy. In a third bowl, toss the coconut and panko together and set aside.
- Line a small baking sheet with a rack. Dip the shrimp into the cornstarch, coating lightly and shaking off the excess, then dip in the egg whites, coating completely up to the tail, then dredge in the coconut mixture, pressing gently into the shrimp so the coconut adheres to the shrimp. Place on the rack and continue with the remaining shrimp.
- In a large cast-iron skillet, gently melt the coconut oil over medium and heat to 350°F. Gently lower the shrimp into the oil, frying 8 or so at a time without overcrowding the pan. Cook until golden, about 2 minutes, then flip using a spider strainer and cook for another 2 minutes. Transfer the shrimp to a platter lined with a paper towel, sprinkle with a bit of kosher salt, and serve immediately with Thai chili sauce.
Nutrition
Calories: 443kcal | Carbohydrates: 34g | Protein: 27g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 460mg | Potassium: 434mg | Fiber: 2g | Sugar: 11g | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 2mg