Crispy Coconut Shrimp
Wine Recommendation
Chateau Ste. Michelle Sauvignon Blanc
Ingredients
- ⅔ cup all purpose flour
- 2 cup panko breadcrumbs
- 1 cup sweetened flaked coconut
- 4 large eggs
- 3 lb peeled and deveined, large raw shrimp
- ½ cup vegetable oil
- ¾ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 Tbsp lime juice
- 1 tsp Sriracha
- 3 limes, cut in to wedges
Instructions
- Place flour in a shallow bowl. Stir together breadcrumbs and coconut in another shallow bowl. Lightly beat eggs in a third shallow bowl.
- Season shrimp with salt and pepper, if desired. Dredge shrimp in flour, shaking off excess. Dip in beaten egg, and dredge in breadcrumb mixture.
- Cook shrimp, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until shrimp are done and coating is lightly browned.
- Stir together mayonnaise, chili sauce, lime juice, and Sriracha in a bowl. Serve shrimp with mayonnaise mixture and lime wedges.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
484
|
484
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 24 | 24 |
| Carb (g) | 29 | 29 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 488 | 488 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 5 | 5 |
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