Fried Shrimp with Coconut Collard Greens


For Winston-Salem, North Carolina, chef, culinary tour guide, and blogger Nikki Miller-Ka, there isn’t a better tool in the kitchen than her grandma’s more than 60-year-old cast-iron skillet. Read more about her love of cast iron cooking here and try her recipe for Fried Shrimp with Coconut Collard Greens below. 

Fried Shrimp with Coconut Collard Greens
Makes 4 to 6 servings
  • 1 tablespoon coconut oil
  • 5 slices bacon, chopped
  • 1 cup diced yellow or white onion
  • 2 cloves garlic, minced
  • 2 pounds chopped collard greens (stems included)
  • 2 cups chicken or vegetable broth or water, plus more as needed
  • 1 (13-ounce) can unsweetened coconut milk, shaken well
  • 1 tablespoon fish sauce
  • 2 teaspoons hot sauce
  • 2 teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • ½ cup all-purpose flour
  • 2 large eggs
  • ¼ cup whole milk
  • 1½ cups seasoned panko (Japanese bread crumbs)
  • 1 pound (16-to 20-count) extra-jumbo fresh shrimp, peeled and deveined (tails left on)
  • 2 cups canola oil
  • Garnish: lime wedges
  1. In a 12-inch cast-iron skillet, heat coconut oil over medium heat. Add bacon; cook, stirring occasionally, for 5 minutes. Stir in onion and garlic; cook until onion is translucent and soft, 3 to 5 minutes.
  2. Add collard greens in batches, stirring until wilted between batches. Stir in broth or water, coconut milk, fish sauce, hot sauce, 1 teaspoon salt, and ½ teaspoon pepper; bring to a boil. Reduce heat to medium; cover and cook, stirring occasionally, until greens are tender, 25 to 35 minutes, stirring in additional broth or water as needed if greens start to look dry.
  3. Meanwhile, line a large rimmed baking sheet with parchment paper. In a shallow dish, whisk together flour, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper. In another shallow dish, whisk together eggs and milk. Place bread crumbs in a third shallow dish.
  4. Dredge shrimp in flour mixture to coat, gently shaking of excess. Dip shrimp in egg mixture, letting excess drip off. Dredge shrimp in bread crumbs to fully coat. Place shrimp on prepared pan; refrigerate for 20 minutes.
  5. In a 10-inch cast-iron skillet, heat canola oil over medium-high heat until a deep-fry thermometer registers 350°. Fry shrimp in batches until golden brown, 1 to 1½ minutes per side. Remove shrimp with tongs or a slotted spoon, and let drain on paper towels. Serve with greens. Garnish with lime, if desired.

Follow Nikki’s cooking and traveling adventures at and @niksnacks on social media.


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