Crunchy Coconut Shrimp Recipe
Eight panko crusted coconut fried shrimp served with a side of sweet chili dipping sauce.
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Ingredients
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Shrimp
Sweet Chili Dipping Sauce
Method
Preparing the Shrimp
- 1
Season the Shrimp
In a bowl, season the peeled and deveined shrimp with salt and black pepper. Toss to coat evenly.
- 2
Set up the Breading Station
Prepare three shallow dishes: one with all-purpose flour, one with the beaten egg, and one with a mixture of panko breadcrumbs and shredded coconut.
- 3
Bread the Shrimp
Dredge each shrimp in flour, shaking off any excess. Dip it into the beaten egg, then coat it with the panko and coconut mixture, pressing gently to adhere.
Frying the Shrimp
- 4
Heat the Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until shimmering but not smoking.
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil, cooking in batches if necessary. Fry for 2-3 minutes on each side or until golden brown and crispy.
- 6
Drain the Shrimp
Use a slotted spoon to transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
Making the Sweet Chili Dipping Sauce
- 7
Combine Ingredients
In a small bowl, mix together sweet chili sauce, fresh lime juice, and chopped cilantro until well combined.
Serving
- 8
Serve the Dish
Arrange the crunchy coconut shrimp on a serving plate and serve with the sweet chili dipping sauce on the side.
