Coconut Shrimp Recipe
Golden and crisp, served on a bed of cucumber sambal, with sweet chili sauce.
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Ingredients
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Coconut Shrimp
Cucumber Sambal
Sweet Chili Sauce
Method
Coconut Shrimp
- 1
Prepare the Shrimp
In a bowl, season the shrimp with salt and black pepper. Set aside.
- 2
Set up Breading Station
In three separate bowls, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
- 3
Bread the Shrimp
Dip each shrimp first into the flour, shaking off the excess, then into the eggs, and finally coat with the coconut-panko mixture, pressing lightly to adhere.
- 4
Heat Oil
In a deep skillet, heat the oil over medium-high heat until shimmering.
- 5
Fry the Shrimp
Fry the shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Cucumber Sambal
- 6
Mix Ingredients
In a bowl, combine the diced cucumber, red onion, cilantro, lime juice, salt, and red chili flakes. Mix well.
- 7
Chill
Refrigerate the sambal for at least 15 minutes to allow the flavors to meld.
Serve
- 8
Plate the Dish
On a serving plate, create a bed of cucumber sambal and top with the crispy coconut shrimp.
- 9
Add Sauce
Serve with a side of sweet chili sauce for dipping.