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Crispy Coconut Shrimp

Crispy Coconut Shrimp

with Sweet Chili Dip

Get Up To 20 Free Meals + Free Sides for Life

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Calories

:

320 kcal

Protein

:

14g protein

Total

:

25 minutes

Difficulty

:

Easy

Spicy

Allergens:

Shrimp
Wheat
Milk
Mustard
Egg
Tree nuts
Milk
Mustard
Peanuts
Sesame
Soy
Sulphites
May contain traces of allergens
Egg
Wheat
Fish
Triticale
Crustaceans
Gluten

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

/ Serving 4 people

285 g

Shrimp

(Contains: Shrimp)

10 g

Cream Sauce Spice Blend

(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

7 g

Thai Spice Blend

(Contains: Milk, Mustard May be present: Tree nuts, Peanuts, Sesame, Soy, Sulphites, Egg, Wheat)

2 tbsp

Shredded Coconut

(May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Egg, Wheat, Fish, Triticale, Crustaceans)

1 unit(s)

Egg

(Contains: Egg)

⅔ cup

Panko Breadcrumbs

(Contains: Wheat May be present: Wheat, Gluten)

4 tbsp

Sweet Chili Sauce

(May be present: Tree nuts, Milk, Mustard, Sesame, Soy, Sulphites, Egg, Wheat, Fish, Crustaceans, Gluten)

Not included in your delivery

¼ cup

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories320 kcal

Fat19 g

Saturated Fat4.5 g

Carbohydrate24 g

Sugar8 g

Dietary Fiber1 g

Protein14 g

Cholesterol140 mg

Sodium880 mg

Potassium175 mg

Calcium75 mg

Iron1.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Whisk

•Medium Bowl

•Small Bowl

•Strainer

•Large Non-Stick Pan

Cooking Steps

Prep

1

Before starting, wash and dry all produce.
To a large zip-top bag, add Cream Sauce Spice Blend and Thai Spice Blend.
In a medium bowl, combine panko and shredded coconut. (NOTE: This is your breading.)
To a small bowl, add egg, then whisk to combine. (NOTE: This is your egg wash.)

Bread shrimp

2

Using a strainer, drain and rinse shrimp. Pat dry with paper towels, then season shrimp with salt and pepper.
Add shrimp to the zip-top bag. Shake to coat evenly.
Working with one coated shrimp at a time, dip into egg wash, then coat in breading, pressing gently to adhere.
Set breaded shrimp aside on a plate.

Fry shrimp

3

In a large non-stick pan, heat 1/4 cup oil over medium-high.
When hot, carefully add one shrimp at a time to the pan. (NOTE: Don't crowd the pan. Fry in batches, if needed.)
Cook for 1-3 min, carefully flipping once with a spatula, until shrimp just turn pink and breading is golden.**
Transfer to a paper towel-lined plate. Season with salt.

Finish and serve

4

Into another small bowl, pour sweet chili sauce.
Place coconut shimp on a large platter.

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