Easy Coconut Shrimp Recipe


Nutrition

Cal/Serving: 725
Daily Value: 36%
Servings: 4

High-Fiber
Fat55g85%
Saturated32g159%
Trans0g0%
Carbs55g18%
Fiber10g40%
Sugars14g0%
Protein9g17%
Sodium443mg18%
Calcium52mg5%
Magnesium57mg14%
Potassium366mg10%
Iron2mg13%
Zinc1mg8%
Phosphorus140mg20%
Vitamin A196IU4%
Vitamin C7mg12%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg6%
Niacin (B3)1mg4%
Vitamin B60mg9%
Folic Acid (B9)14µg4%
Vitamin B120µg0%
Vitamin E5mg23%
Vitamin K0µg0%
Fatty acids, total monounsaturated16g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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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

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Ratings4

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
  • 3 egg whites
  • 1/2 teaspoon salt
  • 3/4 cup 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.

Recipe Details

Servings: 4
Cuisine: American
Special Designations: Healthy

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