Easy Gluten-Free Coconut Shrimp
2016-05-24
- Servings : 4-8
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 22m
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Nutritional Info
This information is per serving.
-
Calories
70 -
Calories From Fat
40 -
Total Fat
5g -
Saturated Fat
1g -
Trans Fat
0g -
Cholesterol
35mg -
Sodium
40mg -
Carbohydrates
2g -
Dietary Fiber
<1g -
Sugar
1g -
Protein
5g -
Serving Size:
1 large shrimp
Coconut shrimp is a popular appetizer and entree in the United States. The coconut provides a sweet crispness to succulent shrimp.
Easy Coconut Shrimp recipe is gluten free and has less calories than most coconut shrimp recipes by replacing tempura or other batter with beaten egg white.
Prep time takes only minutes and can be done while the oil comes up to frying temperature.
Caution
When frying any foods, check oil temperature to prevent smoking or a fire.
Coated Coconut Shrimp Ready To Fry
Once the shrimp are coated, you can refrigerate them up to 4 hours. Remove from refrigerator 30 minutes before frying to allow the shrimp to come up to room temperature.
Cook’s Tip
Meringue powder can be substituted for the egg whites.
Nutrition Facts
The nutrition values are for one large shrimp (21/25). In the U.S., shrimp is sold by the number of shrimp per pound. In this case 21 to 25 shrimp per pound. Nutrition values are based on the minimum number of 21 shrimp per pound.
Ingredients
- 1 lb. (450 g) large shrimp with tails, peeled and deveined
- 2 egg whites, beaten until frothy
- 2 oz. (56 g) sweetened coconut
- Vegetable oil for frying
Method of Preparation
Step 1
Use paper towels to dry shrimp if necessary to remove excess water and reduce oil splatter when frying. Holding each shrimp by the tail, dip in the beaten egg white to coat the flesh and than dredge in coconut to coat as evenly as possible. Place coated shrimp on a plater or baking sheet until ready to fry.
Step 2
In a large skillet or wok, heat one to two inches of oil to 375°F (190C). Fry shrimp in batches of 6 to 10 shrimp at a time depending on the size of your skillet. Do not over crowd. Fry 1 to 2 minutes or until first side is golden brown, turn and fry second side 1 to 2 minutes.
Step 3
Transfer cooked shrimp to a plate or baking dish lined with paper towels to absorb excess oil. Skim off excess loose coconut before frying the next batch of shrimp. Serve warm.
