Crispy Sourdough Coconut Shrimp
Sourdough Coconut Shrimp made with sourdough breadcrumbs and fried in coconut oil for a crispy, easy, gut-friendly dinner everyone will love.
Servings: 6
Calories: 512kcal
Ingredients
- 2 lbs jumbo shrimp peeled & deveined with tail on
Batter Ingredients:
- 2 eggs
- ½ cup sourdough starter thin, stirred down - see notes
- 1 teaspoon baking powder
- 1 teaspoon lime zest
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Breading Ingredients:
- 1 ½ cups unsweetened shredded coconut
- 1 cup sourdough breadcrumbs
- 4 cups coconut oil for frying
Spicy Aioli sauce ingredients:
- ½ cup spicy mayo
- 1 teaspoon sriracha
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
Instructions
- Prep the Shrimp: Peel and devein shrimp. Pat the deveined shrimp dry with paper towels and set aside. Line a cookie sheet with parchment paper.
- Make the Batter and Breading: Make sure the sourdough starter is stirred down and thin, then mix the batter ingredients in a medium bowl and set aside. Mix the breading ingredients in a bag or bowl to coat the battered shrimp.
- Bread the Shrimp: Dredge a handful of shrimp in the breadcrumb mixture, then dip them in the batter, shake off any excess batter, then dredge in the breading once more.
- Flash Freeze: Place the battered and breaded coconut shrimp on the parchment paper-lined cookie sheet and flash freeze for 30 minutes before frying.
- Make the Aioli: While the shrimp is freezing, make the aioli sauce by whisking all the ingredients together. Set the sauce aside.
- Fry the Shrimp: Add the frying oil to a Dutch oven or deep fryer and heat to 350°F. Fry the coconut shrimp for 1-2 minutes on each side if pan frying, or for 2-3 minutes total if deep frying.
- Serve: Remove the fried shrimp and place them on a paper towel-lined plate or wire rack. Serve hot with spicy aioli sauce.
Notes
- This recipe uses a sourdough batter + coconut/breadcrumb coating for fully fermented flour content.
- If you only have plain mayo, you can still make the sauce—just bump up the sriracha to taste.
- If you’re missing coconut oil, you can use a neutral oil (avocado/vegetable).
- Air-fryer option works, but frying yields the crispiest version.
Nutrition
Calories: 512kcal | Carbohydrates: 27g | Protein: 27g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 253mg | Sodium: 1613mg | Potassium: 384mg | Fiber: 5g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 2mg
