Photo: Jonas Ducker
Estimated Nutrition (whole recipe, rough)
992
Calories
49g
Protein
35g
Fat
123g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups coconut milk
- 1 egg, beaten
- 24 jumbo shrimp, peeled and cleaned
- ½ cup unsweetened shredded coconut
- ½ cup sweetened shredded coconut
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon adobo
- ¼ cup corn oil
Directions
1
Combine the coconut milk and egg in a large bowl.
2
Add the shrimp and marinate for 30 minutes.
3
Blend the remaining ingredients, except the corn oil, by pulsing a few times in a food processor.
4
Drain the shrimp and discard the marinade.
5
Dredge the shrimp in the coconut-four mixture.
6
Heat the oil and fry the shrimp until golden brown on both sides.
7
Drain on paper towels.
8
Category:Cathy's Recipes
9
Category:Seafood Appetizer Recipes
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Category:Shrimp Recipes
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Category:Coconut milk Recipes
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Category:Egg Recipes
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Category:Coconut Recipes
Recipe sourced from
fandom