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
- In a bowl, mix together the shredded coconut and panko breadcrumbs. Season the shrimp with salt and pepper.
- Dredge the shrimp in flour, then dip into the beaten eggs, and finally coat with the coconut mixture.
- 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.
- In a separate saucepan, combine sweet chili sauce, soy sauce, lime juice, and sriracha. Bring to a simmer and cook for 2-3 minutes.
- Toss the fried shrimp in the sauce until coated evenly. Serve hot, garnished with chopped cilantro.
- Enjoy your deliciously twice-cooked coconut shrimp!
