Coconut Cardamom Shrimp

January 31, 2011
Author Notes

I have always liked the general idea of coconut shrimp, but have never liked the recipes that were over battered and very sweet. So, this recipe uses unsweetened shredded coconut. Sugar is added so that there is control over the amount of sweetness added. The simple panko and coconut is all that is used to coat the batter. The final sprinkle of green cardamom adds a unique and delicious spice to the shrimp. —dymnyno

  • Serves 2
  • 1 pound raw jumbo shrimp
  • 1 cup unsweetened shredded coconut
  • 1/2 cup panko
  • 1 tablespoon sugar
  • flour(I use wondra)
  • 2 egg whites, whisked
  • 1 tablespoon green cardamom, finely ground, or commercially bottled
  • sprinkle of sea salt
In This Recipe
  1. Remove the shells from the shrimp, leaving the tails.
  2. Whisk 2 egg whites in a small bowl.
  3. Pulse the panko and shredded coconut until it is the consistency of cornmeal. Add the sugar and mix.
  4. Dust the shrimp with the flour /Wondra. Dip the shrimp in the egg white, shake off the excess and then dredge in the panko and coconut mixture.
  5. In a deep pot heat about 4 inches of vegetable oil until hot enough to deep fry the shrimp.
  6. Deep fry the shrimp until they turn golden in color. This will only take a few minutes. Don't crown the pot. If the oil starts to boil up, turn down the heat accordingly.
  7. Drain on paper towels. Sprinkle with cardamom and finish with a touch of sea salt.

See Reviews

See what other Food52ers are saying.

  • cheese1227
  • TheWimpyVegetarian
  • nannydeb
  • TasteFood
  • Lizthechef