Ingredients
Utensil
Oven
recipe
Step 1
Preheat the oven to 190°C. Thaw the shrimp if necessary. In a bowl, combine Panko breadcrumbs & shredded coconut.
Step 2
In another small bowl, beat the egg.
Step 3
In a 3rd bowl, add flour with a pinch of salt & pepper. Mix to combine.
Step 4
Dredge the thawed shrimp in flour, shaking off any excess. Then coat the shrimp in egg, followed by the coconut-Panko mixture. Place the coated shrimp on a plate & repeat with the rest.
Step 5
Arrange coated shrimp in an even layer on a lined sheet tray. Cook at 190°C for 15 min, flipping halfway. Shrimp should be crispy & golden on the outside.
Step 6
Serve the shrimp immediately with sweet chili sauce. Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 410 cal. |
| Fat | 12 g |
| Carbohydrates | 44 g |
| Protein | 28 g |
| Fiber | 3 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Crispy Coconut Shrimp" contains 410 Energy, 12 g of Fat, 44 g of Carbohydrates, 28 g of Protein, 3 g of Fiber.
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