Lightened Up Coconut Shrimp Spring Rolls
Restaurant-style Lightened Up Coconut Shrimp Spring Rolls. Homemade coconut shrimp, pan-fried in coconut oil. Serve with cucumber, bell pepper, cilantro, and Thai basil.
Coconut shrimp sometimes has a reputation for being indulgent fried appetizers, most often served at seafood restaurants or happy hour menus. It doesn’t have to be that way. Lightened-up coconut shrimp still has the same flavor and texture as the deep-fried version, but pan-frying or baking is a lighter alternative. For this Lightened Up Coconut Shrimp Spring Rolls, I’m pan-frying in coconut oil to give it a nice flaky crisp.
Coconut shrimp is much easier than it seems. While a bit of fun hands-on prep is required, anyone can make it at home. Start with a breading that includes Japanese-style panko crumbs and unsweetened coconut flakes for reduced sugar. This gives the coconut shrimp that signature flaky, crunch coating. Pre-dipping the shrimp in whole-wheat flour and eggs helps it stick.
You can enjoy the shrimp on its own, but Lightened Up Coconut Shrimp Spring Rolls is a complete meal. Add to spring roll wrappers, and add desired ingredients, such as cucumber, carrot, bell pepper and cilantro. Finish it off with a sweet and salty sauce for a fun restaurant-style meal at home you can feel good about.
Lightened Up Coconut Shrimp Spring Rolls recipe at-a-glance:
Flavor profiles: Fresh veggies with sweet coconut shrimp
Texture: Tender shrimp with a crispy coating and crisp veggies.
More Shrimp Recipes You Might Like
- Shrimp Cocktail
- Shrimp Paella
- Tropical Shrimp Tacos
- Coconut Curry Shrimp
- Shrimp Fajitas Skewers
- Shrimp and Sausage Jambalaya
- Tropical Shrimp Stir Fry
- Coconut Shrimp Springrolls
- Shrimp Scampi Flatbread
- Mediterranean Shrimp Tacos
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Lightened Up Coconut Shrimp Spring Rolls
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon turbinado sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs, lightly beaten
- 1 cup whole-wheat panko crumbs
- 1 cup unsweetened coconut flakes
- 1/4 cup coconut oil
- 12 ounces peeled and deveined shrimp, tails removed
- 8 round spring roll skins
- 1 large red bell pepper, thinly sliced
- 1/2 medium cucumber, thinly sliced
- Cilantro and Thai basil, as garnish
Instructions
- Combine flour, sugar, salt and pepper in medium bowl. Place eggs in a separate bowl. Combine panko crumbs and flower in a third bowl.
- Dredge shrimp in flour mixture, then egg, then panko mixture to create the breadinging.
- Heat coconut oil in a large pan to medium heat. Add shrimp and cook both sides about 4 minutes each, or until browned and cooked through. Remove and lay shrimp on a paper towel to drain.
- Place spring roll skins in warm water to soften then lay on a flat surface. Add about 3 shrimp, plus bell pepper, cucumber, cilantro and Thai basil to each. Tightly roll and serve with dipping sauce if desired.
These spring rolls were so delicious! Loved by the whole family, we will definitely be making them again soon!
Thanks for the feedback and glad you liked them!
Love the flavor combination in these spring rolls. Can’t wait to try your recipe. thanks for sharing.
I hope you do. Thanks!
Such an interesting take on my regular spring rolls. These were so fresh and delicious!
Glad you liked them! Thanks!
We loved this tasty spin on rice spring rolls. They were delicious! thanks for sharing!
Glad you liked them! Thanks!
These are such a perfect mix of light and indulgent! I love how many options there are to customize the fillings too.
Glad you liked them! Thanks!