Coconut Shrimp Camarones Di Coco
Dive into tropical flavors with Coconut Shrimp Camarones Di Coco, a crispy, golden delight perfect for seafood lovers! This crowd-pleasing appetizer features succulent large shrimp coated in a crunchy blend of panko breadcrumbs and unsweetened shredded coconut. A touch of cayenne pepper adds a subtle kick, while sweet chili sauce provides the perfect balance of sweetness and spice for dipping. Quick to prepare, this recipe takes just 30 minutes from start to finish, making it an ideal choice for weeknight dinners or entertaining. Garnished with zesty lime wedges, these flavorful shrimp are lightly fried to perfection, offering a festive, restaurant-quality dish you can enjoy right at home.
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Recipe Information
Ingredients
- 500 grams Large shrimp, peeled and deveined (leave tails on)
- 120 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 2 large Eggs
- 150 grams Unsweetened shredded coconut
- 100 grams Panko breadcrumbs
- 500 milliliters Vegetable oil (for frying)
- 150 milliliters Sweet chili sauce (for serving)
- 4 pieces Lime wedges (for garnish)
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
In a shallow bowl, mix the all-purpose flour, salt, black pepper, and cayenne pepper (if using).
In a second bowl, beat the eggs until smooth.
In a third bowl, combine the shredded coconut and panko breadcrumbs.
Hold each shrimp by the tail, dredge it in the seasoned flour mixture, shaking off any excess.
Dip the floured shrimp into the beaten eggs, ensuring it is completely coated.
Press the shrimp into the coconut and breadcrumb mixture, gently pressing to adhere the coating to the shrimp. Place the coated shrimp on a plate and repeat with the remaining shrimp.
Heat the vegetable oil in a deep skillet or saucepan over medium-high heat until it reaches 175°C (350°F).
Fry the shrimp in small batches for about 2-3 minutes on each side, or until golden brown and cooked through. Do not overcrowd the pan.
Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels to remove excess oil.
Serve the Coconut Shrimp Camarones Di Coco warm with sweet chili sauce for dipping and garnish with lime wedges.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 23.8 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 662 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
