Get ready to embark on a culinary journey that brings the vibrant flavors of the Caribbean right to your dining table! These golden, crispy coconut shrimp nestled on fresh romaine leaves aren't just a dish—they're an experience that will make your taste buds dance with excitement. Imagine biting into a perfectly breaded shrimp with a crunchy coconut exterior that gives way to tender, succulent seafood, all served on a bed of crisp green leaves that add a refreshing touch to every bite.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup flour
- 2 eggs, beaten
- Romaine leaves for serving
- Salt and pepper to taste
Instructions
- Prepare your ingredients by thoroughly cleaning and patting dry the shrimp with paper towels. Season the shrimp with salt and pepper.
- Set up a three-part breading station: In the first dish, place the flour; in the second dish, beat the eggs; in the third dish, spread out the shredded coconut.
- Dredge each shrimp first in the flour, shaking off excess. Then dip into the beaten eggs, ensuring complete coverage. Finally, roll the shrimp in the shredded coconut, pressing gently to help the coconut adhere.
- Heat vegetable oil in a large skillet to 350°F (175°C). If you don't have a thermometer, test the oil by dropping a small piece of coconut - it should sizzle immediately.
- Carefully place the breaded shrimp into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and the shrimp are cooked through.
- Remove the shrimp using a slotted spoon and drain on paper towels to remove excess oil. Let them rest for a minute to cool slightly.
- Arrange clean, crisp Romaine leaves on a serving platter. Place the coconut shrimp on top of or beside the leaves.
- Optional: Serve with a dipping sauce like sweet chili sauce or a lime-based aioli for added flavor.
- Garnish with fresh chopped cilantro or green onions if desired, and serve immediately while the shrimp are still warm and crispy.
Tips
- Pat your shrimp completely dry before breading to ensure a crispy, not soggy, coating.
- Maintain oil temperature around 350°F for the perfect golden-brown crust.
- Don't overcrowd the pan—fry in batches to keep the shrimp crisp and evenly cooked.
- Use fresh, high-quality shrimp for the best flavor and texture.
- For extra flavor, try adding a pinch of cayenne or paprika to your coconut breading.
- Serve immediately to enjoy maximum crunchiness and temperature.
- Experiment with different dipping sauces to find your favorite flavor combination.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 22g
Protein: 25g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 230mg
