Coconut Shrimp | It's Only Food w/Chef John Politte

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats provide a crunchy texture with fewer calories.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber while regular breadcrumbs are often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is often cheaper.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index, while sugar syrup is a cost-effective alternative.

Butterfly the shrimp by cutting down the back about 3/4 of the way to split it open.

Prepare an egg wash by infusing coconut milk into the eggs.

Bread the shrimp by dipping them in the egg wash, then coating with flour, panko breadcrumbs, and shredded coconut.

Heat vegetable oil in a shallow pan to 175-200 degrees Fahrenheit.

Fry the breaded shrimp in the oil until golden brown, being careful not to crowd the pan.

Use a spider or tongs to remove the shrimp from the oil when cooked.

Make a sauce by mixing pineapple, sour cream, and coconut milk, and chill it before serving.

Plate the shrimp and serve with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens