Roman DePeralta’s (Kolohe Kai) Coconut Shrimp

Thanks to Mom & Dad DePeralta (Roman’s Parents) for teaching Roman how to make all of these wonderful pupu dishes including this amazing coconut shrimp!

Roman is lucky to have such a loving and supportive ohana! I have had the pleasure of working with Roman’s Mom and hope to meet soon!

Rate This Recipe:

5 from 4 votes

Roman DePeralta’s (Kolohe Kai) Coconut Shrimp

Thanks to Mom & Dad DePeralta (Roman's Parents) for teaching Roman how to make all of these wonderful pupu dishes including this amazing coconut shrimp!

Roman is lucky to have such a loving and supportive ohana! I have had the pleasure of working with Roman's Mom and hope to meet soon!

Posted By: As Seen On OC16

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Appetizer, Side Dish

Cuisine Hawaiian, Local

Servings 1 Serving

Calories 2684 kcal

Ingredients

  

1x2x3x

• 2 lbs. deveined and cleaned shrimp
• 1 10 oz. box Tempura Batter Mix
• 2 6 oz. package Panko
• 7 oz. coconut flakes
• 1 cup Mochiko Flour
• Oil
• Sweet Chili dipping sauce

Instructions

 

• Mix tempura batter mix according to box instructions.
• In separate bowl mix Panko with coconut flakes .
• Take one clean shrimp at a time.
• Dust with Mochiko Flour, then shake off excess, then Dip in tempura batter.
• Let some of the batter drip off, then roll shrimp into Panko/coconut mixture.
• Fry in hot oil in a wok till lightly golden brown.
• When brown place on paper towels to drain excess oil.

Nutrition

Calories: 2684kcalCarbohydrates: 145gProtein: 212gFat: 142gSaturated Fat: 115gCholesterol: 2286mgSodium: 7142mgPotassium: 1941mgFiber: 36gSugar: 15gVitamin C: 40mgCalcium: 1389mgIron: 32mg

Keyword oc16,roman,deperalta,kolohe kai,coconut, shrimp, cooking Hawaiian style, coconut shrimp recipe, kolohe kai recipe, hawaiian breakfast recipes, hawaiian lunch recipes,hawaiian pupu dishes

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