Ingredients
For the Coconut Shrimp
Large shrimp 🦐: 1 lb, peeled and deveined (tail-on)
Flour 🌾: 1/2 cup
Eggs 🥚: 2, beaten
Panko breadcrumbs 🍞: 1/2 cup
Shredded coconut 🥥: 1/2 cup, unsweetened
Salt and black pepper 🧂: To taste
Paprika 🌶️: 1/2 tsp
Vegetable oil 🛢️: For frying
For the Sweet Chili Dipping Sauce
Sweet chili sauce 🌶️: 1/2 cup
Soy sauce 🍶: 1 tbsp
Lime juice 🍋: 1 tbsp
Honey 🍯: 1 tsp
Fresh cilantro 🌿: 1 tbsp, chopped (optional)
Step-by-Step Instructions
1️⃣ Prepare the Dipping Sauce
In a small bowl, mix sweet chili sauce 🌶️, soy sauce 🍶, lime juice 🍋, and honey 🍯.
Add chopped cilantro 🌿 if desired and set aside.
2️⃣ Prep the Shrimp
Pat the shrimp dry with paper towels.
Season the flour 🌾 with salt, black pepper 🧂, and paprika 🌶️.
Set up a breading station: one bowl with seasoned flour, one with beaten eggs 🥚, and one with a mixture of Panko breadcrumbs 🍞 and shredded coconut 🥥.
3️⃣ Coat the Shrimp
Dredge each shrimp in the seasoned flour, then dip into the beaten eggs, and finally press into the Panko-coconut mixture to coat evenly.
4️⃣ Fry the Shrimp
Heat about 1 inch of vegetable oil 🛢️ in a deep skillet over medium heat.
Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and crispy.
Drain on paper towels to remove excess oil.
5️⃣ Serve
Arrange the crispy coconut shrimp on a platter and serve with the sweet chili dipping sauce on the side.
Pro Tip:
For a healthier option, bake the shrimp at 400°F (200°C) for 12-15 minutes, flipping halfway through.
