Coconut shrimp with sauce
This dish features crispy coconut-coated shrimp with tender, juicy interiors, complemented by a quick two-ingredient coconut shrimp paste and a bright lime finish. Ideal for casual gatherings or quick weeknight dinners, it delivers tropical flair with minimal effort. The contrast of crunchy exterior and succulent meat makes each bite satisfying and refreshing.
Saveur: Crispy, savory-sweet with tangy citrus lift; mild coconut aroma, balanced umami from shrimp and mayo-coconut base.Temps total: 35 minutes (prep 15 min, cook 20 min)Portions: 1Convient a: Adults, seafood lovers, party appetizer seekers; not ideal for strict low-fat or nut-allergy diets (coconut is a tree nut allergen in some regions)Budget: ¥60–¥90 (mid-range, depending on shrimp price)
Ingredients
- Large fresh shrimp (peeled and deveined): 500g
- Desiccated coconut (unsweetened): 100g
- All-purpose flour: 50g
- Eggs (beaten): 2
- Vegetable oil (for frying): 300ml
- Coconut milk (canned
- unsweetened): 60ml
- Mayonnaise: 30g
- Fresh lime (juiced): 1 fruit
- Salt: 1/2 tsp
- White pepper: 1/4 tsp
Nutrition
Calories~680 kcal per serving (serves 4)
Protein42g (shrimp为主要来源)
Fat38g (mostly from coconut, oil, and mayo; includes 18g saturated fat)
Carbohydrates28g (from flour and coconut)
VitaminsVitamin C (from lime), B12 (shrimp), E (coconut)
MineralsSelenium, zinc, phosphorus (shrimp-rich)
Astuces
- Use extra-large shrimp for best texture and yield
- Ensure shrimp are fully dry before breading to prevent coating slippage
- Fry at correct temperature—too low causes greasiness, too high burns coconut
- Serve sauce and lime separately if preparing ahead to maintain crispness
Etapes
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