Coconut Shrimp and Green Bean Fries

Coconut Shrimp

There’s something about coconut shrimp that lets you pretend it’s spring break even if it’s snowing outside, right? Well, make yourself a fruity, icy drink and go whole hog into this tropical dinner.

Another idea – both the coconut shrimp and the green bean fries can be eaten with your hands, so consider this the start of your next appetizer-y get-together. Or combine ALL these ideas and have a tropical dinner party with the kiddos. Break out your plastic picnic plates, get some bright flowers for the table and talk about where y’all want to go on your next vacation (or what’s been your favorite vacation so far).

All that sound like too much? Well, crank out the recipe and call it a day. That works just as well. 🙂

A quick word about the shrimp – previously frozen works, but make sure you don’t get already cooked. I might have made that mistake once. If you can find Texas shrimp, those are my favorite!

Coconut Shrimp

Coconut Shrimp with Green Bean Fries

Course: Main Course
Servings: 4
Calories: 451kcal
This snack-y dinner of coconut shrimp and green bean fries is simply fun to eat. Add the chili sauce for a little spice and your kids will love everything (assuming they are like mine who will eat anything with sauce.)
Print Recipe

Ingredients

  • ¾ lb uncooked peeled shrimp peeled, deveined, tails attached
  • 3 tbsp flour
  • 1 pinch salt & pepper
  • 2 eggs
  • 1 cup unsweetened shredded coconut
  • ½ tsp paprika separated into ¼ tsps
  • 2 tsp garlic salt separated into 1 tsps
  • 1 lb green beans
  • ¾ cup panko bread crumbs
  • 3 tbsp Parmesan grated
  • ½ cup sweet chili sauce

Instructions

  • Preheat oven to 425°F and lightly oil two baking sheets. Wash the green beans and trim off the ends.
  • Put the flour in one small flat dish with a little salt and pepper. Beat the egg in another dish. Mix the coconut in a third dish mixed with ¼ tsp paprika and 1 tsp garlic salt for the shrimp. In a fourth dish mix the panko bread crumbs, Parmesan and the remaining ¼ tsp paprika and 1 tsp garlic salt for the green beans.
  • Pat the shrimp dry. Holding by the tail, dip the shrimp into the flour to lightly coat all over. Shake off excess flour. Quickly dip the shrimp into the egg to coat. Allow excess to drip off before dredging in the coconut. Once coated on both sides, put on the greased baking sheet. Repeat for all shrimp.
  • Toss the green beans into the leftover flour to lightly coat them. Dip the green beans into the egg, then coat with the panko Parmesan mixture and lay them in a single layer on the greased baking sheet.
  • Bake for 10-12 minutes or until the coconut is just starting to brown and the shrimp are pink, and the green beans coating begins to brown.
  • Serve immediately with chili sauce on the side.

Notes

Notes

  • Experiment with additional spices such as red pepper flakes and garlic powder to spice up the green beans.
  • Make a pot of rice, too if your family loves carbs (and/or you need a guaranteed win on shrimp night.)

Meat Lovers

  • Not a fan of shrimp? Cubes of chicken breast would work well, too.

Veggie Lovers

  • Tofu is a great replacement for the seafood in this dish.

Gluten Free

  • Use an alternative flour or skip that step during the dredging process. (Might not stick as well, but it’s not the end of the world.
  • Instead of Panko on the green beans, you could just do all Parmesan. 

Dairy Free

  • Skip the parm and just use Panko on the green beans. Add more salt and/or a dash of garlic powder for extra flavor.

Nutrition

Calories: 451kcal | Carbohydrates: 42g | Protein: 28g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 299mg | Sodium: 2341mg | Potassium: 486mg | Fiber: 8g | Sugar: 21g | Vitamin A: 1054IU | Vitamin C: 18mg | Calcium: 249mg | Iron: 5mg
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