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
- 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
- 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.