Spicy Coconut Shrimp
Published Jun 29, 2022
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A mixture of tapioca starch, shredded coconut, and cayenne pepper make the coating to these tasty Spicy Coconut Shrimp.
Spicy Coconut Shrimp
Ingredients
- ½ cup tapioca starch/flour
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- A large pinch of cayenne pepper, , or to taste
- 1 large egg
- 1 heaping cup unsweetened shredded coconut
- 1 pound large shrimp, , peeled and deveined, with tail attached
- Coconut oil, , for frying
Instructions
- Start with three shallow bowls. Combine tapioca flour, salt, pepper, and cayenne in one; set aside. Beat the egg in the second bowl; set aside. Place the shredded coconut in the third bowl; set aside.
- Dip each shrimp into the flour mixture, then the egg, and then press into the shredded coconut.
- Add enough oil to cover the bottom of a large sauté pan and heat over medium-high heat. Fry the shrimp in batches until golden brown, about 3-4 minutes per batch.
- Serve immediately with your favorite sauce.
Nutrition
Calories: 134kcalCarbohydrates: 27gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 82mgSodium: 614mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 120IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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