Coconut Shrimp
Coconut Shrimp is a dairy free and pescatarian recipe with 18 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 4g of fat, and a total of 52 calories. A mixture of coconut, peanut oil, panko, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Line baking sheet with parchment paper.
Mix panko, coconut, lime peel, salt, andpepper in medium shallow bowl.
Whiskeggs in another medium bowl to blend.
Addshrimp to bowl with beaten eggs and tossto coat. Working with 1 shrimp at a time,remove shrimp from beaten eggs and turnto coat in panko mixture.
Place shrimp onprepared baking sheet. DO AHEAD: Can bemade 4 hours ahead. Cover and chill.
Pour enough peanut oil into large skilletto reach depth of 1/4 inch; heat over medium-highheat. Working in batches, add shrimpto skillet and cook until golden and justopaque in center, about 2 minutes per side.
Transfer to paper towels to drain. Arrangeshrimp on platter and serve warm.
* Available in the Asian foods section ofsome supermarkets and at Asian markets.
** Available at some supermarkets, specialtyfoods stores, and natural foods stores.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
Thrive Pinot Grigio