Coconut Shrimp

camarones empanizados con coco
camarones empanizados con coco

Coconut Shrimp

By David Calito    ,   ,

March 19, 2015

0.0 0

Tropical and delicius that is when we talk about Coconut Shrimp.
Fusion Cuisine of Caribbean and American Food

  • Prep: 25 mins
  • Cook: 10 mins
  • 25 mins

    10 mins

    35 mins

  • Yields: 6 servings


1/2 cup all-purpose flour

2 large eggs, beaten

1 cup bread crumbs

1 cup sweetened shredded coconut

1 pound raw large shrimp, with tails attached

vegetable oil or coconut oil






Wash and Clean shrimp

Grab 3 medium bowls. Combine flour, salt, paprika and pepper in one. Beat the eggs in the second bowl.

Combine and coconut in the third bowl.

Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere.

Set the coated shrimp aside on a plate as you coat the remaining shrimp.

Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.

Place coconut shrimp on a plate lined with a paper towel.

Note: Serve with Fry Sauce or Lemon Sauce and Mango Salad


Nutrition Facts

Serving Size4 Large
Total Fat25g
Saturated Fat10g
Trans Fat2g
Total Carbohydrates60g
Dietary Fiber1g

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