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
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.
Coat the Shrimp
Dip each shrimp in the flour, shaking off excess, then into the egg, and finally coat with the coconut-panko mixture.
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.
Prepare the Sweet Thai Chili Sauce
In a small bowl, mix together the sweet chili sauce, lime juice, and minced garlic.
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.
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.
