Easy Coconut Shrimp

Easy Coconut Shrimp
Staff Writer
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Another delicious favorite of our clients who ask for these year-round! Yeah, they’re that awesome… Serve them with our apricot Sriracha dipping sauce.

Click here to see 7 Frozen Shrimp Recipes

4
Servings
763
Calories Per Serving
Deliver Ingredients

Ingredients

For the shrimp

  • Vegetable oil, for deep-frying
  • 1/2  Teaspoon  ground ginger
  • 1  Cup  Japanese panko breadcrumbs
  • 1/2  Cup  unsweetened shredded coconut flakes
  • 2  Cups  shredded coconut
  • egg whites
  • 1/2  Teaspoon  salt
  • 3/4  Cups  flour
  • 12  large, uncooked frozen shrimp, peeled and deveined

For the dipping sauce

  • 1/4  Cup  apricot jam
  • 2  Tablespoons  orange juice
  • 1  Teaspoon  Sriracha
  • 1  Tablespoon  rice-wine vinegar
  • 1  Teaspoon  soy sauce

Directions

For the shrimp

Heat oil in deep skillet to 325 degrees. In a shallow bowl, combine flour, salt, and ginger. 

In another shallow bowl, combine panko and coconut. 

Beat egg whites, just until foamy. Coat shrimp with flour mixture then dip into egg whites.

Dredge shrimp in coconut panko mixture. Fry, turning once, about 2-3 minutes, until golden brown.

Transfer the shrimp out with a slotted spoon, onto a servingware lined with paper towels.

For the dipping sauce

Combine all ingredients for dipping sauce in a bowl, and chill until ready to use.

Nutritional Facts

Total Fat
49g
70%
Sugar
58g
64%
Saturated Fat
40g
100%
Carbohydrate, by difference
81g
62%
Protein
7g
15%
Vitamin A, RAE
16µg
2%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
64µg
71%
Calcium, Ca
62mg
6%
Choline, total
36mg
8%
Fiber, total dietary
9g
36%
Fluoride, F
1µg
0%
Folate, total
45µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
87mg
27%
Manganese, Mn
3mg
100%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
209mg
30%
Selenium, Se
25µg
45%
Sodium, Na
806mg
54%
Water
98g
4%
Zinc, Zn
3mg
38%

Easy Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Easy Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.