Coconut Shrimp Fall Appetizer Recipe
Coconut shrimp are crispy, golden shrimp coated in a sweet and savory coconut breading, making them the perfect appetizer.
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp vegetable oil for frying
- 1/4 cup sweet chili sauce for dipping
Instructions
- Prepare shrimp: Pat shrimp dry, then season with salt and pepper.
- Set up breading station: In one bowl, combine flour; in another, beat eggs; in a third, mix coconut and panko.
- Coat shrimp: Dip shrimp in flour, then egg, and finally coat with the coconut-panko mixture.
- Cook shrimp: Heat oil in a pan over medium heat. Fry shrimp for 2-3 minutes per side until golden brown.
- Serve: Drain shrimp on paper towels and serve with sweet chili sauce for dipping.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 19g
Key Vitamins and Minerals (Per Serving)
- Vitamin B12: 10%
- Vitamin D: 4%
- Calcium: 6%
- Iron: 8%
- Vitamin C: 2%
Additional Notes/Tips
- For an extra crispy texture, bake the shrimp at 400°F for 10 minutes instead of frying.
- If you want a zesty twist, sprinkle some lime zest over the shrimp after frying.
- Serve with a mango salsa or tangy dipping sauce to make the flavors pop even more.