Coconut Shrimp Pancakes with Fresh Herbs
Coconut Shrimp Pancakes with Fresh Herbs is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk chickpea flour, coconut milk, eggs, 1/2 tsp. salt, and 1/2 tsp. turmeric in a medium bowl until smooth; set aside.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk chickpea flour, coconut milk, eggs, 1/2 tsp. salt, and 1/2 tsp. turmeric in a medium bowl until smooth; set aside.
Place bacon in a large nonstick skillet.
Heat over medium and cook until fat is rendered and bacon is beginning to crisp, 1–2 minutes.
Season shrimp with remaining 1/2 tsp. salt and 1/4 tsp. turmeric, then add to bacon in skillet.
Continue to cook, stirring often, until shrimp is opaque and bacon is crisp, about 5 minutes.
Transfer to a large bowl and toss with scallions.
Wipe out skillet.
Heat 1 tsp. oil in same skillet over medium-high.
Add one-quarter of shrimp mixture and shake to distribute in an even layer.
Once sizzling, pour 1/2 cup pancake batter over shrimp mixture, being careful not to tilt pan to shift the even layer of shrimp mixture.
Cover and cook one minute, then uncover and continue to cook until bottom of pancake is golden-brown and center is fully set, 2–3 minutes more.
Carefully slide onto a plate.
Repeat with remaining oil, shrimp mixture, and batter to make 3 more pancakes.
Top pancakes with mung bean sprouts and herbs.
Drizzle with chili oil, if using, and serve with lime wedges alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.