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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 268.7
  • Total Fat: 14.2 g
  • Cholesterol: 45.8 mg
  • Sodium: 144.3 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 9.5 g

View full nutritional breakdown of Mitzi's (not so bad) fried coconut shrimp (Makes 4-servings) calories by ingredient
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Mitzi's (not so bad) fried coconut shrimp (Makes 4-servings)

Submitted by: LILDREAMY

Introduction

This may take a little while to prepare but is wonderful and without being too high in fat. Can be an appetizer but also great as a meal with some pineapple coconut rice. This may take a little while to prepare but is wonderful and without being too high in fat. Can be an appetizer but also great as a meal with some pineapple coconut rice.
Number of Servings: 4

Ingredients

    20 Raw Shrimp thawed, with tails attached if preferred
    2 oz. Egg substitute, or as needed (can use egg whites)
    1 oz. Unsweetened coconut flakes, or as needed
    1/2 c. Cornstarch, or as needed
    1/4 c. plain bread crumbs
    .5 oz. Lime juice, or to taste
    1 Tbsp Curry Powder
    1 Tbsp Garlic Powder
    1 tsp Cayenne pepper
    1 tsp Onion powder
    1/4 c. Splenda, or to taste
    1/4 tsp salt substitute
    Vegetable Oil for deep frying

Directions

I only used about 3/4 c. oil to deep fry the shrimp in. It was a 1qt pot and I put about 4 to 5 shrimp at a time in to cook. That was plenty of oil and the shrimp only actually used about 3 Tbsp of the oil so the 3 Tsbp is what I added into the nutrition calculator.

Have 3 large bowls out. Preferably more wide than deep. Add the cornstarch to one, add the egg and lime juice to another bowl then add the bread crumbs, coconut, curry, onion and garlic powder, cayenne pepper, salt and splenda to the last bowl.
Also have a plate with quite a few paper towels on it by the stove.
Have a cookie sheet lined with nonstick foil or regular foil sprayed with non stick spray.
Dry thawed shrimp and dip the shrimp one by one into the cornstarch then the egg mixture then the coconut mixture then lay on the cookie sheet. If leaving the tails on, dip each shrimp by the tail so the tail doesn't get submerged. If you took the tails off then submerge the entire shrimp into the mixtures before putting on the cookie sheet.
Refrigerate shrimp for about 30 minutes.
about 10 minutes before taking shrimp out, start heating oil to about 350 degrees. Gradually bring the heat up. Start heating at a low temp. If you have a cooking thermometer you can use that. I have electric and don't turn my burner higher than 3 or 4 (from 1-10). Please make sure you are careful and do NOT walk away from the hot oil. If you've never deep fried anything, you should look up safety precautions before doing this.
Using a slotted spoon, add 4 - 5 shrimp at a time to oil and cook for about 3 or 4 minutes depending on how high the heat is. Since the shrimp is covered by coconut, I don't take any chances as to whether it is done.
Put shrimp on paper towels to drain before serving.
Best served hot/warm.

I used mango chutney to dip shrimp in but did not add this into the ingredients. There are some great recipes online for dipping sauces.



Number of Servings: 4

Recipe submitted by SparkPeople user LILDREAMY.





TAGS:  Fish | Dinner | Fish Dinner |

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