Description
Crispy Coconut Shrimp with Sweet Chili Sauce is a delicious and crunchy appetizer or main dish.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon garlic powder
- Oil, for frying (vegetable, canola, or coconut oil)
- Fresh cilantro, for garnish (optional)
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha (optional, for heat)
Instructions
- Set up three bowls for breading. In the first bowl, place the all-purpose flour seasoned with salt, pepper, and garlic powder. In the second bowl, beat the eggs. In the third bowl, mix the shredded coconut and panko breadcrumbs.
- Take each shrimp and dip it first into the flour, making sure it’s evenly coated. Shake off any excess flour.
- Next, dip the flour-coated shrimp into the beaten eggs, ensuring it is well covered.
- Finally, roll the shrimp in the coconut and panko mixture, pressing gently to adhere. Repeat for all shrimp.
- In a large skillet or frying pan, heat about 1/2 inch of oil over medium heat until it shimmers.
- Once the oil is hot, add the coated shrimp in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown.
- Use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain the excess oil.
- In a small bowl, combine sweet chili sauce, lime juice, and sriracha (if using), mixing well.
- Arrange the crispy shrimp on a serving platter and drizzle with the sweet chili sauce or serve it on the side for dipping.
Notes
- Feel free to adjust the seasoning based on your preference.
- Serve with lime wedges for added freshness.
- These shrimp can be baked as a healthier alternative.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4 shrimp
- Calories: 375
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg