Irresistible Coconut Shrimp 

This Coconut Shrimp recipe offers a delightful blend of crispy, golden brown exteriors with tender, juicy shrimp interiors. Coated in a sweet coconut batter and fried to perfection, these shrimp are perfect as an appetizer, snack, or main dish. Serve them with a tangy dipping sauce for an added burst of flavor.

Full Recipe:

Ingredients

• 1 lb large shrimp, peeled and deveined

• 1 cup all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 cup shredded sweetened coconut

• 2 large eggs

• 1 tablespoon water

• Vegetable oil, for frying

Directions

1. Prepare the Shrimp: Pat the shrimp dry with paper towels to remove excess moisture.

2. Set Up Breading Stations:

   • In a shallow bowl, combine the flour, baking powder, salt, and black pepper.

   • In another shallow bowl, whisk together the eggs and water until smooth.

   • Place the shredded coconut in a third shallow bowl.

3. Bread the Shrimp:

   • Dredge each shrimp in the flour mixture, ensuring it's evenly coated.

   • Dip the floured shrimp into the egg mixture, allowing any excess to drip off.

   • Roll the egg-coated shrimp in the shredded coconut, pressing gently to adhere the coconut evenly.

4. Heat the Oil: In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).

5. Fry the Shrimp: Carefully place the breaded shrimp into the hot oil, a few at a time, without overcrowding. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove the shrimp with a slotted spoon and drain on paper towels.

6. Serve: Arrange the crispy coconut shrimp on a serving platter and serve immediately with your favorite dipping sauce.

Nutritional Information (per serving)

• Calories: Approximately 220 kcal

• Protein: 20 g

• Carbohydrates: 20 g

• Fat: 8 g

  • Saturated Fat: 7 g

• Cholesterol: 150 mg

• Sodium: 500 mg

• Potassium: 200 mg

• Fiber: 2 g

• Sugar: 4 g

• Vitamin A: 5% DV

• Vitamin C: 2% DV

• Calcium: 4% DV

• Iron: 6% DV