Description
A delightful appetizer featuring crispy Panko coconut shrimp served with a homemade sweet chili dipping sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined, tails on or off
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sweetened shredded coconut
- 1 cup Panko breadcrumbs
- Vegetable oil, for frying (or cooking spray for baking/air frying)
- 1/2 cup sweet chili sauce
- 2 tablespoons mayonnaise
- 1 teaspoon lime juice
Instructions
- Prepare the shrimp: Pat the shrimp completely dry using paper towels.
- Set up your dredging station with flour, salt, and pepper in one dish; beaten eggs in another; and coconut and Panko in a third.
- Coat the shrimp: Dredge each shrimp in flour, dip in egg wash, then coat with the coconut-Panko mixture.
- Prepare the dipping sauce: Whisk together sweet chili sauce, mayonnaise, and lime juice in a small bowl.
- Cook the shrimp using frying method or baking/air frying method until golden brown and cooked through.
- Serve immediately with the sweet chili dipping sauce.
Notes
Use fresh shrimp for best results. Allow the coated shrimp to rest briefly before cooking for better crispiness.
