Crispy Coconut Shrimp
Summer / Spring / Adrianna Adarme / Appetizer / Coconut Oil / Dairy Free / Main Dish / Pan-Fry /
Flavors of the tropics abound in this crispy coconut and shrimp dish that can be served as a main with jasmine rice or as a fun starter to your summer meal.
PREP, COOK, TOTAL TIME
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
1/2 cup panko breadcrumbs
1/2 cup unsweetened coconut flakes
1/2 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 large egg, beaten in a small bowl
1 pound shrimp, peeled with tails on
1/4 cup LouAna® 100% Pure Coconut Oil, for pan
1/4 cup honey
2 tablespoons Sriracha
2 tablespoons minced cilantro
Juice from half a lime
In a medium bowl, mix together the panko breadcrumbs, coconut flakes, all-purpose flour, onion powder, garlic powder and salt.
Creating an assembly line, first dip a shrimp in the beaten egg, then transfer it to the panko breadcrumb mixture, making sure the shrimp is thoroughly coated. Repeat the dipping and coating process until you’ve worked your way through all of the shrimp
Heat the coconut oil, over moderately high heat, in a medium-sized sauté pan. When the oil is hot, carefully add the shrimp to the pan. You will need to cook the shrimp in batches. Cook the shrimp on each side for about 1 minute, until the bread crumbs are golden brown. Transfer to a paper towel to drain.
Meanwhile, in a small bowl, mix together the honey, Sriracha, minced cilantro and lime juice. Serve the crispy coconut shrimp alongside a ramekin of the dipping sauce.
Crispy Coconut Shrimp Recipe photo credit: Adrianna Adarme