Coconut Shrimp
The secret to this recipe is buying precooked shrimp, yes you read that right, precooked shrimp!! In other words, it’s already been steam cooked and you can enjoy them cold (like in a shrimp cocktail) or bring them back to life in a new recipe. I bought the precooked shrimp because it was on sale, and I can’t resist a good deal! This was my first time cooking with them and I was happy with the result – 2 minute coconut shrimp!
- 1 lb precooked shrimp tail on and defrosted
- ½ tsp garlic powder
- ½ tsp Himalayan pink salt
- ½ cup coconut oil
- 4 egg whites
- 1 cup plain Panko
- ½ cup shredded coconut flakes
- Rinse and pat shrimp dry with a paper towel, set aside.
- In a small bowl add egg whites and in a separate plate mix together Panko crumbs and shredded coconut.
- Season shrimp with garlic and salt.
- Dip shrimp in egg whites, then press each side onto Panko and coconut breading. Set aside on clean plate or parchment paper. Repeat until all shrimp tails are covered in breading.
- In a deep pan, add coconut oil and bring to medium heat.
- Fry each side of the shrimp for 1 minute maximum, and transfer to clean plate.
- Serve and enjoy immediately.
Nutritional Content Source: Coconut Shrimp
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Coconut Shrimp | 490 | 14g | 38g | 58g | 260mg | 934mg | 3g | 2g |
It’s important to keep in mind that the shrimp is ready to eat, so don’t overcook them, otherwise you’ll end up with chewy shrimp. 2 minutes sounds like it’s too fast, but that’s all the time they need to reheat while maintaining their juicy texture. So don’t multi-task, don’t get on your cell phone, don’t even think about leaving the kitchen!
The coconut should brown, and not turn black. If it looks like the coconut breading is burning, lower the heat and temporarily remove the pan off the burner. Some of the breading will fall off as the shrimp fries, which is totally fine. The point is to create a protective barrier between the shrimp and the heat from the oil. The finished product will be lightly breaded shrimp that’s subtly sweetened by the toasted coconut.
