Coconut shrimp is a delightful dish that combines the sweetness of coconut with the savory flavor of shrimp, creating a tropical treat that’s both crispy and satisfying.
Ingredients
Scale:
1 pound large shrimp, peeled and deveined
1 cup all-purpose flour
2 large eggs
1 cup shredded coconut
1 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Oil for frying
1/2 cup sweet chili sauce
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels.
In three separate shallow bowls, place the flour mixed with salt, pepper, and paprika in the first bowl. Beat the eggs in the second bowl until well combined. In the third bowl, combine the shredded coconut and panko breadcrumbs thoroughly.
Dip each shrimp first into the flour mixture, ensuring it’s fully coated. Shake off any excess flour. Next, dip the shrimp into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp in the coconut and panko mixture, pressing gently.
In a large skillet, heat about 1 inch of oil over medium heat (around 350°F). Test if the oil is ready by dropping a small piece of bread into the oil.
Carefully place the breaded shrimp into the hot oil and fry for about 2-3 minutes per side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
In a small bowl, mix together the sweet chili sauce, lime juice, and cilantro. Stir well to combine.
Arrange your crispy coconut shrimp on a platter with the dipping sauce on the side.
