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Epicurious

Coconut Shrimp

4.6

(29)

Image may contain Food Seafood Animal Shrimp and Sea Life
Coconut ShrimpMitchell Feinberg

Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.

Recipe information

  • Yield

    Makes 18

Ingredients

3/4 cup panko (Japanese breadcrumbs)*
1/2 cup unsweetened shredded coconut**
2 teaspoons finely grated lime peel
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
18 uncooked large shrimp, peeled, deveined, tails left intact
Peanut oil (for frying)

Preparation

  1. Step 1

    Line baking sheet with parchment paper. Mix panko, coconut, lime peel, salt, and pepper in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

    Step 2

    Pour enough peanut oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve warm.

  2. Step 3

    • Available in the Asian foods section of some supermarkets and at Asian markets.

    Step 4

    ** Available at some supermarkets, specialty foods stores, and natural foods stores.

Nutrition Per Serving

Per serving (1 shrimp): 125.9 kcal calories
50.6 % calories from fat
7.3 g fat
2.4 g saturated fat
134.1 mg cholesterol
2.0 g carbohydrates
0.5 g dietary fiber
0.2 g total sugars
1.5 g net carbohydrates
12.9 g protein
#### Nutritional analysis provided by Bon Appétit
TagsCoconutFruitLimeCitrusShrimpShellfishSeafoodStarterSnackDinnerNut FreeDairy FreeEasyMake AheadFryBon Appétit
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