Ingredients for Nif's Coconut Shrimp
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- Panko Breadcrumbs
- Shredded Coconut
- 1 teaspoon allspice
- Kosher Salt
- Jumbo Shrimp
- Canola Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Nif's Coconut Shrimp? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Nif's Coconut Shrimp
- Pour approximately 2 inches of oil into a large, deep pot.
- Heat the oil to 325°F (160°C) using a thermometer.
- While the oil heats, prepare the shrimp. Peel and devein 1 pound of shrimp.
- In a wide, shallow dish, whisk together 1/2 cup all-purpose flour and 1 teaspoon baking powder.
- Crack 2 large eggs into a separate wide, shallow bowl and whisk lightly.
- In another wide, shallow dish, combine 1 cup panko breadcrumbs, 1/2 cup unsweetened shredded coconut, 1 teaspoon allspice, and 1/2 teaspoon salt.
- Dip each shrimp into the flour mixture, ensuring both sides are coated.
- Gently shake off any excess flour.
- Dip the floured shrimp into the egg mixture, letting excess drip off.
- Carefully coat each shrimp in the panko-coconut mixture, pressing gently to adhere.
- Do not shake off the panko-coconut mixture.
- Carefully place 5-6 shrimp into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and cooked through.
- Remove the cooked shrimp and place them on a wire rack or plate lined with paper towels to drain excess oil.
- Repeat steps 12 and 13 until all shrimp are cooked.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
27g
Fat
24g
Carbs
12g
