Coconut Shrimp

Name: Coconut Shrimp
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 Vegetable Oil, for frying; 1/2 cup Panko bread crumbs (japanese style); 1/2 tsp Salt; 2 pinch Paprika; 1 cup Shredded Coconut; 2 Egg Whites; 1/2 cup Corn-Starch; 1 1/2 lb Extra Large Easy Peel Shrimp (devein & leave tails on); 2 tbsp Rice Wine Vinegar; 1 cup Orange Mermalade; 1 tsp Crushed Red Pepper Flakes

nadiaL @nadiacooks123

Delicious, they turn out great every time.

nadiaL @nadiacooks123

Delicious, they turn out great every time.

Saved

Ingredients

15 mins

6 servings

For Coconut Shrimps:
1Vegetable Oil, for frying
1/2 cupPanko bread crumbs (japanese style)
1/2 tspSalt
2 pinchPaprika
1 cupShredded Coconut
2Egg Whites
1/2 cupCorn-Starch
1 1/2 lbExtra Large Easy Peel Shrimp (devein & leave tails on)
For Dipping Sauce:
2 tbspRice Wine Vinegar
1 cupOrange Mermalade
1 tspCrushed Red Pepper Flakes

Saved

Steps

15 mins

1

Devein and wash shrimp, leaving the tails on.
2

Heat 2 Tbsps oil over medium-high heat
3

Season panko bread crumbs with salt and paprika
4

Toss coconut with seasoned panko bread crumbs to combine.
5

On a separate bowl, beat the egg whites lightly
6

Coat shrimp lightly in corn-starch, then dip shrimp in the egg whites, then coat shrimp with the coconut breading
7

Fry shrimp about 5 minutes in hot oil until evenly golden and crispy. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.
8

Dipping Sauce:
9

Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes, serve with coconut shrimp.