Description
A delicious and easy recipe for creamy coconut shrimp, perfect for a quick meal or appetizer.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup coconut milk
- 1/2 cup all-purpose flour
- 1/2 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup cornstarch
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil for frying
Instructions
- Preheat your oil in a deep skillet or frying pan over medium heat to about 350°F.
- Dip each shrimp into the coconut milk mixture, allowing excess to drip off.
- Next, coat the shrimp in the flour mixture, shaking off any excess.
- Dip the shrimp back into the coconut milk mixture, then roll them in the coconut and panko mixture, pressing gently to adhere.
- Carefully place the coated shrimp into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
Notes
- For a spicier kick, add more cayenne pepper or serve with a spicy dipping sauce.
- To make this dish gluten-free, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 200mg
Keywords: Creamy Coconut Shrimp, Easy Recipe, Shrimp Dish