2 servings; 10 min preparation; 10 min cooking time.
Sometimes during the weekend we don’t want to cook three courses meal and spend the whole day in the kitchen. I made a recipe for all those days that we want to make a quick snack or an easy entry. These coconut shrimps are not only super easy and quick to make, but also they taste great.
If you have friends visiting you, they are going to love them. Just make sure that you have an extra batch.
If you want to make them healthier, use an AirFryer or put them in the oven. This recipe is suitable for all those methods, so it’s entirely up to you which one you want to use.
- 200 g peeled shrimp, tails on
- 100 ml sparkling water
- 50 g all-purpose flour
- 1 egg, beaten
- 1 tsp baking powder
- 1/2 tsp paprika powder
- 1/4 tsp salt
- 100 g shredded coconut
- 100 g breadcrumbs
- oil for frying (optional)
- 1 lime, wedges (optional)
- 4 tbsp chili sauce (optional)
Clean the shrimp if necessary. Peel them, but leave the tail on. Set aside.
Mix 50 g all-purpose flour with one beaten egg, paprika powder, baking powder and salt. Add the sparkling water. It will make the batter fluffy and light.
In another bowl mix flour and breadcrumbs.
Holding the tale, dip each shrimp in the egg batter, then in the coconut mix. Repeat the steps. This will make the coat thicker and crisp. Repeat the steps with each shrimp.
Heat oil in a pan. Fry the shrimp in batches on each side. Leave on a piece of kitchen paper to absorb the additional oil. If you have an AirFryer, make a healthy version of the dish, as you “fry” the shrimp for 10 min at 200 degrees C/400 degrees F. Serve with wedges lime or chili sauce. Enjoy!