Delicious Twice-Cooked Coconut Shrimp Recipe

Indulge in a tropical delight with this savory and crispy coconut shrimp recipe. The shrimp is first coated in a sweet coconut breading, fried to a golden crisp, then tossed in a tangy and spicy sauce for a burst of flavor in every bite.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup shredded coconut
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• Vegetable oil for frying
• Salt and pepper to taste
• 1/2 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sriracha sauce
• 1 tbsp chopped cilantro

Directions

1. In a bowl, mix together the shredded coconut and panko breadcrumbs. Season the shrimp with salt and pepper.
2. Dredge the shrimp in flour, then dip into the beaten eggs, and finally coat with the coconut mixture.
3. Heat vegetable oil in a skillet over medium-high heat. Fry the coated shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
4. In a separate saucepan, combine sweet chili sauce, soy sauce, lime juice, and sriracha. Bring to a simmer and cook for 2-3 minutes.
5. Toss the fried shrimp in the sauce until coated evenly. Serve hot, garnished with chopped cilantro.
6. Enjoy your deliciously twice-cooked coconut shrimp!

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