Coconut Shrimp With Sriracha & Tamarind Sauce Recipe
Make Coconut Shrimp With Sriracha & Tamarind Sauce Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coconut Shrimp
Method
Preparation
- 1
Prepare the Shrimp
In three separate bowls, set up your breading station: one bowl with flour, one with beaten eggs, and one with the mixture of shredded coconut and panko breadcrumbs. Season the flour with salt and pepper.
- 2
Bread the Shrimp
Dredge each shrimp first in the flour, then dip into the beaten eggs, and finally coat with the coconut and panko mixture. Ensure each shrimp is well-coated.
- 3
Fry the Shrimp
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded shrimp in batches, making sure not to overcrowd the pan. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
- 4
Make the Sauce
In a small bowl, whisk together tamarind paste, Sriracha, honey, soy sauce, and lime juice until smooth. Adjust seasoning to taste.
- 5
Serve
Serve the crispy coconut shrimp hot with the Sriracha and tamarind sauce on the side.
