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Nutrition Facts
Serving Size 1 (187g) Recipe makes 8 servings
Calories 370
Calories from Fat 85		(23%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 5.0g	24%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 251mg		83%
Sodium 686mg		28%
Potassium 345mg		9%
Total Carbohydrate 38.3g		12%
	Dietary Fiber 2.2g	8%
	Sugars 6.9g
Protein 31.0g		61%
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Nif's Coconut Shrimp

Recipe #372854 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Nif
May 19, 2009

Crispy and very tasty, the mixture of panko with the coconut cuts down on the sweetness that is sometimes a bit overwhelming in this type of dish. Enjoy!

SERVES 8 (change servings and units)

Ingredients

1 cup flour
1 teaspoon baking powder
3 large eggs
2 cups panko (Japanese bread crumbs)
1 cup shredded coconut
1/2 teaspoon allspice
1 teaspoon kosher salt
2 lbs jumbo shrimp, peeled and deveined
canola oil (for frying)

Directions

1
Put about 2 inches of oil in a large, deep pot. Begin heating oil to 325 degrees F. While oil is heating, prepare the shrimp as follows.
2
Mix flour and baking powder in a wide, shallow plate or baking dish. Place eggs in a wide, shallow bowl.
3
Combine panko, coconut, allspice and salt in another wide, shallow plate or baking dish.
4
Dip each shrimp in flour, coating both sides. Shake off any excess. Dip into egg mixture, allowing excess to drip off. Then, dip shrimp into panko/coconut mixture, patting it into the shrimp to stick. Do NOT shake shrimp off.
5
Carefully, drop the shrimp into the oil, 5-6 at a time, and fry until golden brown, no more than 2 minutes. Drain on paper towels. Repeat until all shrimp are cooked.