Fried Coconut Shrimp
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
955
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 955 cal. | (45 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 74 g | (64 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 59.3 μg | (99 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 643 mg | (16 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 104 μg | (52 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 41.6 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 443 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- For the shrimp
- 6 King prawn (300 grams)
- 2 eggs
- 100 grams Pastry flour
- 50 grams Shredded coconut
- 50 grams breadcrumbs
- clarified butter (for frying)
- salt
- freshly ground peppers
- For the dip
- 125 grams Mayonnaise
- 100 grams Crème fraiche
- 1 Lime (Juice and zest)
- 2 tsps freshly grated ginger
- 1 bunch cilantro
Preparation steps
1.
For the shrimp, peel shrimp, cut in half lengthwise and devein. Rinse shrimp and pat dry.
2.
For the dip, stir together mayonnaise and creme fraiche. Add lime zest, lime juice and ginger and stir. Rinse cilantro, shake dry and chop. Add cilantro to dip mixture, mix and season with salt and pepper.
3.
For the shrimp, whisk eggs in a deep dish. Place flour on a dinner plate and mix coconut and breadcrumbs on a second dinner plate. Season shrimp with salt and pepper, coat with flour, coat with egg and drag through coconut-breadcrumb mixture. Press lightly.
4.
Heat clarified butter in a large pan, then fry breaded pieces until golden brown on both sides for 2-3 minutes depending on portion sizes. Drain on paper towels and serve hot or cold with the dip.
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