Easy Coconut Shrimp

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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

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

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.

Nutrition

Calories per serving:

725 calories

Dietary restrictions:

High Fiber

Daily value:

36%

Servings:

4
  • Fat 55g 85%
  • Carbs 55g 18%
  • Saturated 32g 159%
  • Fiber 10g 40%
  • Trans 0g
  • Sugars 14g
  • Monounsaturated 16g
  • Polyunsaturated 4g
  • Protein 9g 17%
  • Sodium 458mg 19%
  • Calcium 53mg 5%
  • Magnesium 57mg 14%
  • Potassium 368mg 11%
  • Iron 2mg 13%
  • Zinc 1mg 8%
  • Phosphorus 141mg 20%
  • Vitamin A 3µg 0%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 0mg 5%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 9%
  • Folic Acid (B9) 14µg 4%
  • Vitamin B12 0µg 0%
  • Vitamin E 5mg 23%
  • Vitamin K 0µg 0%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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