Coconut-crumbed shrimps with lime aioli
Indulge in the tropical flavors of our Coconut-Crumbed Shrimps with Lime Aioli! This delicious recipe combines juicy shrimp coated in a crispy blend of coconut and breadcrumbs, paired with a zesty lime aioli dipping sauce. Perfect for appetizers or a light meal, experience a taste of paradise in every bite. Ready in just 30 minutes!
- 20 Feb 2025
- Cook time 5 min
- Prep time 25 min
- 2 Servings
- 9 Ingredients
Coconut-crumbed shrimps with lime aioli is a delightful seafood dish that marries the tropical sweetness of coconut with the tangy zest of lime. This recipe is perfect for a special dinner or a festive gathering, offering a satisfying crunch and a burst of flavor with every bite.
Ingredients:
Instructions:
- Rinse the shrimps under cold water and pat them dry with paper towels.
2. Set Up Your Breading Station:
- Place the flour in a shallow dish.
- Crack the egg into a bowl, beat it, and set aside.
- In another shallow dish, combine the shredded coconut and bread crumbs.
- Dredge each shrimp in the flour, shaking off any excess.
- Dip the floured shrimp into the beaten egg, ensuring it is fully coated.
- Press the shrimp into the coconut and bread crumb mixture, making sure it is well-coated.
- Heat a skillet over medium heat with a small amount of oil to cover the bottom (about 2-3 tablespoons).
- Once the oil is hot, add the breaded shrimps in a single layer. Cook for about 2-3 minutes on each side or until the shrimps are golden brown and the shrimp are opaque through the center.
- Transfer the cooked shrimps to a paper towel-lined plate to drain any excess oil.
- In a small bowl, mix the mayonnaise, minced garlic, lime zest, and lime juice until well combined.
- Arrange the coconut-crumbed shrimps on a serving platter.
- Serve with the lime aioli on the side for dipping.
Tips:
- Make sure the shrimps are thoroughly dried before coating to ensure the coconut and bread crumbs adhere properly.
- For a lighter option, you can bake the shrimp instead of frying. Preheat your oven to 400°F (200°C) and bake for 10-12 minutes or until golden brown.
- You can customize the aioli by adding a bit of chopped fresh herbs like cilantro or parsley.
- If you want an extra kick, add a pinch of cayenne pepper to the bread crumb mixture.
- Serve the shrimps immediately after frying for maximum crispiness.
Your Coconut-crumbed shrimps with lime aioli are now ready to serve. This dish brings a taste of the tropics to your table and is sure to impress your guests. Enjoy the crispy texture of the shrimp paired with the refreshing lime aioli. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 560kcal | 28% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 5g | 14% |
| Sugar 4.11g | 4% |
| Fat | |
| Fat 33g | 39% |
| Saturated 15g | 49% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 210mg | 39% |
| Vitamin B1 0.35mg | 29% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 4.51mg | 28% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 1.95ug | 81% |
| Vitamin C 6mg | 7% |
| Vitamin E 3.12mg | 21% |
| Vitamin K 22ug | 19% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.53mg | 59% |
| Iron, Fe 3.00mg | 27% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 430mg | 13% |
| Selenium, Se 66ug | 116% |
| Sodium, Na 680mg | 45% |
| Zinc, Zn 2.68mg | 24% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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