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Coconut Shrimp

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 411kcal

Ingredients

  • 1 cup Seasoned Panko bread crumbs
  • 1/2 cup Unsweetened shredded coconut
  • 20 jumbo Shrimp peeled and deveined
  • 1/2 cup Cornstarch
  • 2 Eggs beaten
  • 2 cups Canola oil or more if needed
  • 1/4 cup Scallions chopped
  • 4 slices Crusty bread

SAUCE

  • 2 tbsp Sweet chili sauce or more to taste
  • 2 tbsp Ketchup or more to taste
  • 1 tbsp Reduced-sodium soy sauce
US Customary - Metric

Instructions

  • For the sauce: whisk together all ingredients, adjust amounts as needed to taste and set aside.
  • Mix together the breadcrumbs and coconut in a shallow bowl. Toss the shrimp in cornstarch, then dip into the egg, then coat very well with the breadcrumb coconut mixture, pressing the breading on with your hands. Then set aside.
  • Heat the oil in a sauté pan or skillet over medium heat to 300°F. Fry the shrimp on both sides until golden brown and cooked through. Once cooked, remove to a paper towel-lined plate to drain excess oil. Season with salt immediately.
  • Drizzle the sauce over the shrimp, garnish with scallions and serve with bread.

Nutrition

Calories: 411kcal | Carbohydrates: 57g | Protein: 20g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 902mg | Potassium: 272mg | Fiber: 4g | Sugar: 9g | Vitamin A: 220IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 5mg