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!

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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!

Prep Time15 mins

Active Time10 mins

Total Time25 mins

Course: Appetizer, Side Dish

Cuisine: Hawaiian, Local

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

Yield: 1 Serving

Calories: 2684kcal

Author: As Seen On OC16

Materials

• 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: 2684kcal | Carbohydrates: 145g | Protein: 212g | Fat: 142g | Saturated Fat: 115g | Cholesterol: 2286mg | Sodium: 7142mg | Potassium: 1941mg | Fiber: 36g | Sugar: 15g | Vitamin C: 40mg | Calcium: 1389mg | Iron: 32mg