Description
A delightful and crispy dish of coconut shrimp served with a sweet chili mayo dipping sauce, perfect for any gathering or weeknight dinner.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 cup sweet chili sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Oil for frying
Instructions
- Mix the sweet chili sauce and lime juice; set aside for dipping.
- Prepare three separate bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
- Season the flour with salt and pepper to taste.
- Dip each shrimp first in the flour, then in the egg, and finally coat with the coconut-panko mixture.
- Heat oil in a frying pan over medium heat.
- Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
- Remove from oil and drain on paper towels.
- Serve hot with the sweet chili mayo on the side.
Notes
For a more intense coconut flavor, consider adding coconut milk to the egg mixture. Store leftovers in an airtight container in the refrigerator and reheat in the oven for best results.
