GAME NIGHT BITES 3-WAYS: COCONUT SHRIMP RECIPE BY TASTY
Here's what you need: large shrimp, kosher salt, paprika, black pepper, garlic powder, all purpose flour, full fat coconut milk, large egg, lemon, panko breadcrumbs, unsweetened coconut flake, fresh thyme leaf, coconut oil, sea salt, sweet chili sauce, lemon wedge
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Line a small baking sheet with parchment paper.
- In a medium bowl, toss the shrimp with the salt, paprika, black pepper, garlic powder, and flour until well coated.
- In a separate medium bowl, whisk together the coconut milk, egg, and lemon zest.
- In another medium bowl, combine the panko bread crumbs, coconut flakes, and 3 tablespoons thyme.
- Working 1 at a time, hold a shrimp by the tail and dip in the coconut milk mixture, then roll in the coconut panko mixture to coat. Set on the prepared baking sheet.
- In a 3-quart skillet, heat the coconut oil over medium heat until it reaches 375°F (190°C).
- Working 4-6 at a time, add the shrimp to the hot oil and fry on each side for 2 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate and sprinkle with sea salt and the remaining tablespoon of thyme.
- Serve the shrimp with sweet chili sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 853 calories, Carbohydrate 56 grams, Fat 56 grams, Fiber 5 grams, Protein 32 grams, Sugar 39 grams
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