That’s it for easy Coconut Shrimp! Where did Coconut Shrimp originate?
You will be shocked at how spectacularly delicious this healthy Coconut Shrimp recipe is – and how easy it is to make a home! It is a simple 4 step process: process breading, coat shrimp in flour, dunk shrimp in egg whites, coat shrimp in breading, bake. I used the same breading technique and created jumbo shrimp enveloped in a blend of roasted cashews, sweet coconut and panko spiced with cumin and ginger – the perfect harmony of nutty, roasted, sweet and spice – and baked to golden, crunchy succulent perfection – without the grease. I wanted to make beloved restaurant Coconut Shrimp at home without the fat of a deep fryer but with all the sweet, crispy taste and then I started to drool reflecting back on my Cashew Coconut Chicken Tenders and I knew what had to be done. If you’ve never had the pleasure of devouring Coconut Shrimp before, it is essentially coconut coated in coconut and typically fried until golden – and it is everything. I just see the name “Coconut Shrimp” on a restaurant menu and my heart skips a beat. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.Few sights get me giddier than a heaping pile of golden, plump, juicy, crunchy Coconut Shrimp. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact.
We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. Steamed rice that takes on all those fantastic flavors is just perfect.Ĭalories: 311 (16%) | Carbohydrates: 12 g (4%) | Protein: 25 g (50%) | Fat: 16 g (25%) | Saturated Fat: 9 g (56%) | Cholesterol: 285 mg (95%) | Sodium: 1662 mg (72%) | Potassium: 208 mg (6%) | Sugar: 3 g (3%) | Vitamin A: 60 IU (1%) | Vitamin C: 6.5 mg (8%) | Calcium: 181 mg (18%) | Iron: 3.4 mg (19%)Įrren's Kitchen is written and produced for informational intentions only.
HONEY CASHEW SHRIMP FULL
The sauce is full of beautiful Asian flavor that’s rich and so scrumptious that there’s no need for fried rice. It’s a dish to rival the Chinese take out. I’m telling you, once you try this recipe, it will become a favorite you make all the time. I’ve done this dish with peppers and water chestnuts which works really well.
HONEY CASHEW SHRIMP FREE
If you want to add some of your favorite vegetables, feel free to add them. I know restaurant versions usually have vegetables in it, but when I made this it was really hot out and I wanted as little time over the hot stove as possible, so I steamed some broccoli in the microwave and served it on the side. This dish is a great example of how easy it is to make a home-cooked, flavorful meal in no time flat. If you love Cashew Chicken but are looking for something that’s even quicker to make, you have to try this shrimp version.
This amazing seafood dish looks (and tastes) so impressive, but it’s super-speedy and simple to make.
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