EXTRA CRUNCHY COCONUT SHRIMP JAMAICAN-STYLE|APPETIZER IDEA|KERRI-ANN'S KRAVINGS

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats provide a similar texture with fewer calories.

shrimp

🥗Healthier: chicken breast

💰Cheaper: firm white fish

Chicken or fish can be more affordable while still delicious.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk lowers calories, while evaporated milk is budget-friendly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often cheaper.

Prep jumbo shrimp by removing the shell and deveining them, leaving the tail on for handling and presentation.

Butterfly the shrimp by making an incision three quarters of the way into the shrimp near the tail and cutting down to the center of the back.

Rinse shrimp in a mixture of lemon juice and cold tap water, then rinse again with fresh water and dry completely.

Season shrimp lightly with vegetable oil, all-purpose seasoning, onion powder, garlic powder, smoked paprika, salt, and black pepper, massaging the seasoning into the shrimp.

In a bowl, whisk together 2 eggs, a pinch of salt, black pepper, and all-purpose seasoning until combined.

Add water and all-purpose flour in two parts to the egg mixture, mixing to a creamy consistency.

Prepare the breading mixture by combining flour, black pepper, salt, and all-purpose seasoning in a bowl.

Set up an assembly line for breading: dip shrimp in batter, shake off excess, coat in breading, and then press into coconut flakes to adhere.

Heat vegetable oil in a cast iron pot on medium-high heat until ready.

Fry the shrimp in batches until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens