| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- Canola or safflower oil, for frying
- 1/2 cup plain bread crumbs
- 1/2 teaspoon salt, eyeball it in palm of hand
- 2 pinches ground cayenne pepper
- 1 1/2 teaspoons Chinese five-spice powder, available on spice aisle
- 1 lime
- 1 cup shredded coconut
- 2 egg whites
- 1 pound large fantail shrimp, deveined and peeled — ask for easy peels at fish counter
Instructions
- Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.
- Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.
- Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.
- TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 361 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 122 mg |
| Sodium | 319 mg |
| Serving Size | 1 of 6 servings |
| Calories | 361 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 122 mg |
| Sodium | 319 mg |
Reviews
I never take the time to do reviews but since there were only two reviews I decided to review this one. We all very much enjoyed this recipe. The only thing I did different was I had to make my own 5 Chinese spice mixture and used regular pepper since I didn’t have the other listed. I also used gluten free panko.
They came out delicious. We would definitely make these again.
They came out delicious. We would definitely make these again.
Wasn’t great. There is way too much breading and coconut for 1 lb of shrimp, the coconut mixture didn’t stick well to the shrimp, and the flavor just wasn’t good. Will not make again.
Excellent! I give it five stars!