Coconut Shrimp Platter Recipe
crispy golden-brown coconut shrimp with a side of sweet thai chili sauce, served with coleslaw & fries
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Ingredients
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Coconut Shrimp
Method
Cooking Directions
- 1
Prepare the Shrimp
In a bowl, season the flour with salt and pepper. In another bowl, beat the eggs. In a third bowl, mix the shredded coconut and panko breadcrumbs.
- 2
Coat the Shrimp
Dip each shrimp in the flour, shaking off excess, then into the egg, and finally coat with the coconut-panko mixture.
- 3
Fry the Shrimp
Heat the cooking oil in a large skillet over medium-high heat. Fry the shrimp in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- 4
Prepare the Sweet Thai Chili Sauce
In a small bowl, mix together the sweet chili sauce, lime juice, and minced garlic.
- 5
Make the Coleslaw
In a large bowl, combine the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Mix well and refrigerate until serving.
- 6
Prepare the Fries
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potato fries until golden brown, about 5-7 minutes. Season with salt.
