Firecracker Coconut Shrimp

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This recipe is a spin off of firecracker shrimp I had at the beach. I spent some time testing and tweaking this homemade, healthier copy cat recipe and this is what I came up with!

Something about shrimp y’all! It is my absolute favorite healthy meat. Did you know that 1 oz of shrimp packs a whopping 7 grams of protein! Whoa! That’s a lot of protein y’all! They are also low in sodium and cholesterol!

This recipe is an easy coated fried shrimp recipe. Since shrimp cooks so fast, you want to make sure you batter them lightly so the batter cooks as quickly as the shrimp! Getting your batter thinner (not too thin) is important!

This is the Sweet Thai Chili Sauce I use and it is delicious!

Cooking in avocado oil can be a little tricky. It has a much higher smoking point than other oils, so you will want to make sure it is heated very well first. You can always drop a little bit of batter in the hot oil to see if it is ready to cook in. If the batter turns dark brown immediately, your oil is too hot. If the batter gradually turns brown over the course of about two minutes it’s perfect!

These shrimp are great as an appetizer or an entree! We will either bring them to a party with toothpicks to poke and eat or have them with a side salad or even in a taco for dinner! They are so versatile!

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