Description
Crispy coconut shrimp with sweet chili sauce is a delicious appetizer or main dish. The shrimp are coated in a crunchy coconut breading and fried until golden. Serve them with a tangy sweet chili sauce for dipping.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Vegetable oil for frying
- 1/2 cup sweet chili sauce
Instructions
- Pat the shrimp dry with paper towels.
- Set up three bowls: one with flour, one with beaten eggs, and one with a mix of coconut, panko, salt, pepper, garlic powder, and paprika.
- Dredge each shrimp in flour, dip in egg, then coat with the coconut mixture.
- Heat oil in a deep pan to 350°F (175°C).
- Fry shrimp in batches for 2-3 minutes until golden brown.
- Drain on paper towels.
- Serve hot with sweet chili sauce.
Notes
- Use fresh shrimp for best results.
- Do not overcrowd the pan when frying.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 220mg
Keywords: coconut shrimp, crispy shrimp, sweet chili sauce, fried shrimp, appetizer