Coconut Shrimp Recipe

Preparation

1. 1

   Prepare the shrimp

   In a medium bowl, season the peeled and deveined jumbo shrimp with salt and black pepper. Set aside to marinate for about 10 minutes.

2. 2

   Set up the breading station

   In three separate shallow dishes, place the all-purpose flour in the first dish, whisk the eggs in the second dish, and combine the panko breadcrumbs and shredded coconut in the third dish.

3. 3

   Bread the shrimp

   Dredge each shrimp in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp with the panko and coconut mixture, pressing gently to adhere. Place the breaded shrimp on a baking sheet.

4. 4

   Heat the oil

   In a large skillet or frying pan, pour in the vegetable oil and heat over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; it should sizzle immediately.

5. 5

   Fry the shrimp

   Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes per side or until golden brown and cooked through. Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

6. 6

   Prepare the dipping sauce

   In a small bowl, mix together the sweet chili sauce and fresh lime juice until well combined.

7. 7

   Serve

   Serve the coconut shrimp hot with the dipping sauce on the side.