Coconut Shrimp Recipe
Recipe information
Make Coconut Shrimp in just 30m. red cabbage, blood orange sticky sauce, micro cilantro, fresh lime, with pineapple
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Coconut Shrimp
Preparation
1. Prepare the Shrimp
In a bowl, season the shrimp with salt and pepper. Set aside.
2. Set Up Breading Station
In three separate shallow dishes, place flour in one, beaten eggs in the second, and coconut flakes in the third.
3. Bread the Shrimp
Dip each shrimp into flour, shaking off excess, then into the beaten eggs, and finally coat with coconut flakes. Set aside on a plate.
4. Fry the Shrimp
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded shrimp in batches and fry until golden brown and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.
5. Make the Blood Orange Sauce
In a saucepan, combine blood orange juice and honey. Bring to a simmer and reduce until slightly thickened, about 5-7 minutes.
6. Assemble the Plate
On a serving platter, arrange the shredded red cabbage as a bed. Top with fried coconut shrimp, drizzle with the blood orange sauce, and garnish with diced pineapple, micro cilantro, and lime wedges.
Local Coupons
No local coupons found for this recipe's ingredients.