Coconut shrimp
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 692, total fat 42 G., saturated fats 10 G., proteins 29 G., carbohydrates 51 G., fiber 2 G., cholesterol 245 mg, sodium 555 mg, sugar 11 G.
Calories 692, total fat 42 G., saturated fats 10 G., proteins 29 G., carbohydrates 51 G., fiber 2 G., cholesterol 245 mg, sodium 555 mg, sugar 11 G.
Large shrimp are coated in a coconut batter and deep-fried to a crispy golden brown. This appetizer is a quick winner at parties, as the flavor is fantastic, with sweet and savory notes, and the crispy coating will tempt even those who thought they weren't much of a seafood fan. Serving is best with sweet chili sauce or sweet and sour sauce. Dip and crunch away!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g large shrimp (about 30 pieces), peeled and deveined
- 2 large eggs, lightly beaten
- 1.5 cups of flour
- 3/4 cup cornstarch
- A pinch of cayenne pepper
- 1.5 cups sweet coconut flakes
- Vegetable oil, for deep-frying
- Sweet chili sauce or sweet and sour sauce, for serving
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Recipes with similar ingredients: shrimps, coconut flakes, chili sauce, ground cayenne pepper, eggs, starch
Cooking the dish according to the recipe:
- In a heavy-bottomed saucepan or large Dutch oven, heat about 5 cm of vegetable oil over medium heat until it registers 175°C on a deep-fry thermometer.
- Meanwhile, place the beaten eggs in a shallow bowl. In a medium bowl, whisk together the flour, cornstarch, cayenne pepper, 2 teaspoons salt, and 1 teaspoon black pepper. Transfer half of the flour mixture to a third bowl and stir in the coconut.
- Dredge the shrimp, a few at a time, in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing firmly to coat completely.
- Fry until golden brown, 2-3 minutes, adjusting the heat as needed to maintain the oil's original temperature.
- Transfer the shrimp to paper towels to remove excess oil. Serve with sweet chili or sweet and sour dipping sauce.
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