Find The Recipe:
Coconut Shrimp
Coconut shrimp makes a fantastic appetizer or main dish. You can also serve it with steamed rice and a side of vegetables for a complete meal.
Ingredients:
- 1 pound (450 grams) large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 1 cup shredded coconut (unsweetened)
- 1 cup bread crumbs
- Oil for frying
For the dipping sauce:
- 1/2 cup sweet chili sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon honey (optional, for added sweetness)
Instructions:
- In a shallow dish, mix together the flour, salt, and black pepper. In a separate dish, beat the eggs.
- Dip each shrimp into the flour mixture, coating it evenly, then dip it into the beaten eggs, allowing any excess to drip off.
- In another dish, mix together the shredded coconut and bread crumbs. Coat each shrimp in the coconut mixture, pressing lightly to help the coating adhere.
- Heat oil in a deep pan or skillet over medium-high heat. You'll need enough oil to fully submerge the shrimp.
- Fry the coated shrimp in batches until they turn golden brown and crispy, about 2-3 minutes per side. Be careful not to overcrowd the pan. Remove the cooked shrimp and place them on a paper towel-lined plate to drain any excess oil.
- In a small bowl, whisk together the sweet chili sauce, lime juice, soy sauce, and honey (if using) to make the dipping sauce.
- Serve the coconut shrimp hot with the dipping sauce on the side.
Enjoy your flavorful coconut shrimp!
*Recipe on video and text may differ from each other!
How to cook Coconut Shrimp:
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