Coconut Shrimp
Crispy golden shrimp coated in toasted shredded coconut and seasoned flour, fried until crunchy on the outside and tender within. A versatile base dish where you swap the protein, coating aromatics, and dipping sauce to create endless flavor variations.
Ingredients
Method
Pat shrimp dry with paper towels. In a shallow bowl, whisk together egg white with a pinch of salt.
In a shallow dish, combine flour, shredded coconut, sea salt, garlic powder, ginger, and white pepper.
Heat oil in a heavy-bottomed skillet or wok to 350°F (175°C) over medium-high heat.
Working in batches, dip each shrimp into the egg white, then coat thoroughly in the coconut-flour mixture, pressing gently so it adheres.
Carefully place coated shrimp into hot oil and fry for 2–3 minutes until golden brown and crispy, stirring occasionally to ensure even cooking.
Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
Arrange shrimp on a serving platter, garnish with cilantro if desired, and serve immediately with lime wedges and your choice of dipping sauce.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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