Homemade coconut shrimp, pan-fried in coconut oil. Rolled in a rice spring roll with cucumber, bell pepper and cilantro
Course Wraps
Cuisine Asian
Keyword fried coconut shrimp, shrimp spring roll, vietnamese shrimp spring roll
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 8
Calories 381kcal
Author Plating Pixels
Ingredients
1cupwhole wheat flour
1tablespoonturbinado sugar
1/2teaspoonsalt
1/2teaspoonpepper
2largeeggslightly beaten
1cupwhole-wheat panko crumbs
1cupunsweetened coconut flakes
1/4cupcoconut oil
12ouncespeeled and deveined shrimptails removed
8roundspring roll skins
1largered bell pepperthinly sliced
1/2mediumcucumberthinly 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.