Coconut Shrimp
Made with just a few ingredients, this Coconut Shrimp recipe makes crispy, crunchy shrimp in under 30 minutes. Serve with my simple coconut shrimp sauce for a quick, easy appetizer or entrée.
Servings: 4 servings
Calories: 395kcal
Ingredients
- 1 lb Extra large raw shrimp 21-25 count, peeled and deveined
- Kosher salt to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup water
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup panko bread crumbs
- 1 lime sliced into wedges
- 1 1/2 cups pancake mix
- Oil for frying
Instructions
- In a medium bowl, mix together the pancake mix, garlic powder, onion powder, paprika, salt, and water.
- In a second bowl, mix together the sweetened shredded coconut and panko.
- Heat your oil in a large skillet over medium-high heat.
- Pat the fresh shrimp dry using paper towels, dip the shrimp in the pancake batter, and
- then coat each of them with the coconut mixture, pressing them gently so the coconut sticks to the shrimp.
- Deep fry or shallow fry the breaded shrimp in batches until each turns golden brown. This will take about 2-3 minutes on each side.
- Use tongs to transfer the shrimp to a wire rack or paper towel-lined sheet pan which will help with draining excess oil.
- Serve your crispy coconut shrimp with lime wedges, a sprinkle of lime juice, and your favorite dipping sauce.
Nutrition
Calories: 395kcal | Carbohydrates: 39g | Protein: 22g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 1034mg | Potassium: 390mg | Fiber: 3g | Sugar: 15g | Vitamin A: 458IU | Vitamin C: 6mg | Calcium: 194mg | Iron: 2mg