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
885
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
51g
73%
Sugar
63g
70%
Saturated Fat
39g
100%
Carbohydrate, by difference
105g
81%
Protein
8g
17%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
66mg
7%
Choline, total
25mg
6%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
36µg
9%
Iron, Fe
4mg
22%
Magnesium, Mg
98mg
31%
Manganese, Mn
4mg
100%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
289mg
41%
Selenium, Se
29µg
53%
Sodium, Na
591mg
39%
Water
73g
3%
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.