How to make Coconut Shrimp Recipe

coconut flakes

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened coconut flakes reduce sugar content.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Regular breadcrumbs are often more affordable.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is typically less expensive.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is more accessible and lasts longer.

Wash shrimp with salt and cold water, then pat dry.

Season shrimp with salt and black pepper on one side and let marinate for 5-7 minutes.

In a bowl, combine 1.5 cups panko breadcrumbs and 1.5 cups unsweetened shredded coconut, mixing well.

Prepare a dredging station: dip shrimp in flour, then in a mixture of 3 large eggs and whole milk, and finally coat with the panko and coconut mixture.

Butterfly the shrimp by cutting along the backside before dredging.

Heat vegetable oil in a frying pan for frying the shrimp.

Fry the shrimp in batches until golden brown, then drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens