Lightened Up Coconut Shrimp Spring Rolls
Homemade coconut shrimp, pan-fried in coconut oil. Rolled in a rice spring roll with cucumber, bell pepper and cilantro
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
- 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 spring roll skins
- 1 large red bell pepper thinly sliced
- 1/2 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 breading.
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.
Calories: 381kcal | Carbohydrates: 42g | Protein: 7g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 357mg | Potassium: 213mg | Fiber: 4g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 27mg | Calcium: 28mg | Iron: 1.9mg