The Secret Ingredient (Coconut): Crispy Pina Colada Shrimp

The Secret Ingredient (Coconut): Crispy Pina Colada Shrimp might be just the main course you are searching for. For $5.85 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 475 calories, 60g of protein, and 13g of fat per serving. This recipe serves 4. This recipe from Serious Eats requires panko, shrimp, flour, and limes. 52 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 15 minutes. With a spoonacular score of 91%, this dish is spectacular. Users who liked this recipe also liked Skinny Coconut Shrimp {with Pina Colada Sauce!}, Four-Ingredient Lightened Up Piña Colada, and 5 ingredient Pina Colada Sorbet.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Fill a cast iron skillet halfway with oil, and heat over medium to medium-high heat until the oil reaches 350 degrees F. 2 While the oil is heating, set up a breading station. Place three bowls next to each other. In the first, put the flour. In the second, the egg white whisked with water. In the third, the coconut and panko. Add salt to the flour and coconut mixture, and combine thoroughly with a fork. 3 Dredge the shrimp first in flour, then in egg, and finally in panko-coconut, shaking off any excess between steps. Check that the oil has reached 350 degrees F. Add the shrimp in batches of 3 or 4 to the hot oil, and fry 30 to 45 seconds on each side, turning once. The shrimp will be crispy and golden brown. Drain on paper towel. 4 Season the hot shrimp with salt, and serve with lime wedges immediately.

 

Step by step:

1. 1

2. Fill a cast iron skillet halfway with oil, and heat over medium to medium-high heat until the oil reaches 350 degrees F.

3. 2

4. While the oil is heating, set up a breading station.

5. Place three bowls next to each other. In the first, put the flour. In the second, the egg white whisked with water. In the third, the coconut and panko.

6. Add salt to the flour and coconut mixture, and combine thoroughly with a fork.

7. 3

8. Dredge the shrimp first in flour, then in egg, and finally in panko-coconut, shaking off any excess between steps. Check that the oil has reached 350 degrees F.

9. Add the shrimp in batches of 3 or 4 to the hot oil, and fry 30 to 45 seconds on each side, turning once. The shrimp will be crispy and golden brown.

10. Drain on paper towel.

11. 4

12. Season the hot shrimp with salt, and serve with lime wedges immediately.

Nutrition Information:

covered percent of daily need