Description
A delicious recipe for crispy coconut shrimp served with a spicy pineapple habanero salsa.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil, for frying
- 1 cup fresh pineapple, diced
- 1 small habanero pepper, finely chopped (adjust to taste)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
Instructions
- In a medium bowl, combine the diced pineapple, habanero pepper, red onion, cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.
- In three separate shallow dishes, place the flour in one, beaten eggs in another, and a mixture of shredded coconut, panko breadcrumbs, salt, pepper, garlic powder, and paprika in the third.
- Dip each shrimp first in the flour, shaking off the excess, then in the beaten eggs, and finally in the coconut-panko mixture, pressing gently to adhere.
- In a large skillet, heat about 1 inch of vegetable oil over medium heat. Once hot, carefully add the breaded shrimp in batches, frying for 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- Serve the crispy coconut shrimp hot with the pineapple habanero salsa on the side.
Notes
- For a healthier option, bake the shrimp at 400°F for 15-20 minutes, flipping halfway through until golden and crispy.
- Add diced avocado or mango to the salsa for an extra layer of flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg