HOW TO MAKE CRISPY COCONUT SHRIMP - EASY INSTRUCTIONS

coconut flakes

🥗Healthier: unsweetened coconut flakes

💰Cheaper: toasted breadcrumbs

Unsweetened coconut reduces sugar while maintaining texture.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat adds fiber while regular breadcrumbs are more economical.

sweet chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: ketchup + sriracha

Homemade options can be lower in sugar.

Welcome to Vlada's Place; it's a cold rainy day and we're making coconut shrimp with Mr. Joe.

Keep the tails on the shrimp; use scissors to cut the last section to make peeling easier.

Ensure shrimp is clean and deveined; we have 2 pounds of shrimp.

For the breading, measure out 2 cups of panko breadcrumbs and mix with coconut flakes.

Add paprika for color, salt, and garlic salt to the breadcrumb mixture; mix well.

Whip 4 eggs with a little salt in a bowl.

After rinsing the shrimp, dry them with a towel to help the flour stick.

Dredge the shrimp in flour, shaking off excess flour; dip them into the egg mixture.

Coat the shrimp in the panko and coconut mixture, pressing gently to adhere.

Place coated shrimp on a tray; refrigerate for a few hours or freeze for 45 minutes before frying.

Heat cooking oil in a deep pan; fry the shrimp until golden brown, about 2-3 minutes per side.

Serve the coconut shrimp with young potatoes and avocado dressing, along with fresh lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens