Serve this sweet and crunchy coated shrimp with plum sauce, sweet Thai chili sauce, or even mango chutney for something a bit different.
Using coconut flour in the coating mixture adds a ton more coconut flavor, as well as adds more crunch to the fried coating. Once you’ve toasted the coconut flakes, and they have cooled, stir them into the flour mixture. Dip the shrimp in the egg mixture, then into the flour mixture, pressing to ensure they are completely covered.
Fry just a few shrimp at a time. Once you add the shrimp, the oil’s temperature will immediately start to go down. If you added too many shrimp, it will take longer for the oil to get back up to temperature – the longer the shrimp sit in the oil, the more oil will be absorbed into the coating, making them heavy and adding unnecessary calories.
Crunchy Coconut Shrimp
- 1 ½ lbs large shrimp peeled (but keep tails on)
- 2 egg whites
- Salt and pepper
- ½ cup GF panko bread crumbs
- ¼ cup coconut flakes toasted
- 3 Tbsp coconut flour
- Oil for frying
- In a shallow bowl whisk together the egg whites and a bit of salt and pepper. In another dish, toss together the panko, coconut flakes and flour.
- Holding the shrimp by the tail, dip in the egg mixture, then coat in crumb mixture (pressing to adhere). Place on a baking sheet and continue to coat remaining shrimp.
- Fill a heavy pot or wok with 1-2 inches of oil and heat to about 350°F. Carefully place shrimp in (may need to do this in several batches). Once golden, flip and cook other side – total time should be about 6 minutes.
- Set to drain on a wire rack.