Homemade coconut shrimp, pan-fried in coconut oil. Rolled in a rice spring roll with cucumber, bell pepper and cilantro
Keyword fried coconut shrimp, shrimp spring roll, vietnamese shrimp spring roll
Prep Time 10minutes
Cook Time 8minutes
Total Time 18minutes
Author Plating Pixels
1cupwhole wheat flour
1cupwhole-wheat panko crumbs
1cupunsweetened coconut flakes
12ouncespeeled and deveined shrimptails removed
8roundspring roll skins
1largered bell pepperthinly 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.