Description
Crispy, golden-brown coconut shrimp served with a sweet and spicy chili sauce for dipping.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Oil for frying
- 1/2 cup sweet chili sauce for serving
Instructions
- In a shallow bowl, season the flour with salt and pepper. In another bowl, place the beaten eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.
- Dip each shrimp first into the seasoned flour, then into the beaten eggs, and finally into the coconut and panko mixture, pressing lightly to adhere.
- Heat about 1 inch of oil in a large skillet over medium-high heat. Once hot, carefully add the breaded shrimp in batches, cooking until golden brown and crispy, about 2-3 minutes per side.
- Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
- Serve hot with sweet chili sauce for dipping.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizer
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Carbohydrates: 30
- Protein: 20
Keywords: coconut shrimp, sweet chili sauce, appetizer, seafood, fried shrimp