Coconut Shrimp

by Kristine on March 3, 2014

in Appetizers, Dinner in a Dash, Gluten Free, Healthy "MAKEOVERS", Kid Friendly, Recipes

Coconut-Shrimp_main

We used to go this seafood restaurant and they had Coconut Shrimp on their menu. Even when I was a kid, it was something I would order every time.  I know it must’ve been fried, and they served it with a sweet sauce. Everyone at the table loved them, it was just one of those family favorites.

I decided it was time to make these at home, and to my surprise, it was much easier and faster than I thought. I served mine with a store bought sweet chili sauce as that’s what reminds me of the restaurant, but you could use whatever you wish.

Coconut-Shrimp_2

I knew there were 2 methods I could make these.  In a skillet, or in the oven.  I decided to go the route of using a skillet, just because in my recent experiment with meatballs, I liked the result better by browning in a pan vs. in the oven.

All it took to get them brown was a touch of cooking spray and a large non-stick skillet.  I was also careful to not crowd the pan, cause if you do, they will steam and not brown. I could fit all 20 in my huge pan, but if yours isn’t as large, you may have to do 2 batches. Isn’t a big deal considering they cook pretty fast.

Coconut-Shrimp_3

Aside from the taste (they are amazing!), I  love that these could easily be an appetizer or a dinner if you added a side dish or two.  My 1 year old ate it up (she’s clearly a coconut fan like her mother), so if your kids like coconut, I could really see them digging into these as well!

Great way to get some healthy fats and protein! I hope you give them a try really soon.


Coconut Shrimp
 
Prep time
Cook time
Total time
 
Coconut Shrimp has never been easier to make at home. These are sweet and crispy and make a great dinner with a side of your choice, or an appetizer to please a crowd.
Author:
Recipe type: Main
Cuisine: American
Yield: 4
Ingredients
  • 20 large shrimp or prawns (I used raw Zipperback 21-30)
  • 2 Tbsp all purpose gluten-free flour mix (or if not gluten free use reg all purpose)
  • ½ cup unsweetened shredded coconut
  • 2 packets stevia
  • ¼ cup egg whites (about 2 egg whites)
Instructions
  1. Rinse and peel shrimp, but leave the tails on
  2. Make your assembly line. Put the flour in one bowl, egg whites in a different bowl, and coconut (mixed with stevia) in the last bowl.
  3. Toss the shrimp in the flour, then dip in the egg and press in the coconut mixture till fully coated
  4. Repeat this process for all 20 shrimp
  5. Meanwhile, heat a large non-stick skillet over medium heat, and when ready, spray lightly with cooking spray
  6. Place shrimp in skillet, once golden on one side, flip and cook on the other side....should take about 3-4 min per side.
  7. You will know the shrimp is done as the coating will be golden and the shrimp will have turned pink
Nutrition
Serving size: 5 shrimp Calories: 141 Fat: 7.5 g Carbs: 6 g Sugar: 0.8 g Sodium: 28 mg Fiber: 2 g Protein: 14 g

Kristine
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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
Kristine
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Latest posts by Kristine (see all)

  • KickboxingPitMom

    Hi Kristine! I have a HUGE bag of small, de-tailed shrimp at home that I’d like to use up. Do you think this recipe would work if I just double up the amount of shrimp since they’re small, and even though they don’t have tails?

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