Crispy Coconut Shrimp With A Delicious Dipping Sauce
A tantalizing dish that combines the sweetness of coconut with the savory flavor of shrimp, perfect for any occasion.
Servings: 4 servings
Equipment
- Shallow Bowls
- Large Skillet
- Slotted Spoon
- Paper Towels
Ingredients
Main Ingredients
- 1 pound Large Shrimp, peeled and deveined Opt for fresh or frozen shrimp of good quality.
- 1 cup Unsweetened Shredded Coconut Look for high-quality coconut that is free from additives.
- 1/2 cup Panko Bread Crumbs These contribute to the crispy texture.
- 2 large Eggs, beaten Acts as a binding agent.
- 1/2 cup All-Purpose Flour Helps create a base layer for the coating.
- to taste Salt and Pepper Essential for enhancing flavors.
- for frying Oil (vegetable or canola) Use oil with a high smoke point.
Dipping Sauce
- 1/2 cup Sweet Chili Sauce Provides a sweet and tangy contrast.
- 2 tablespoons Lime Juice Adds freshness and acidity.
Instructions
- Begin by preparing your ingredients. Thoroughly rinse the shrimp under cold water, then pat them dry with paper towels.
- In a shallow bowl, combine the flour with a pinch of salt and pepper.
- In a separate bowl, beat the eggs until smooth.
- In a third bowl, mix the shredded coconut and panko bread crumbs together.
- Heat oil in a large skillet over medium-high heat.
- Dredge each shrimp in the seasoned flour, shake off excess.
- Dip the floured shrimp into the beaten eggs, allowing excess to drip off.
- Coat the shrimp in the coconut and panko mixture, pressing gently to adhere.
- Carefully add the coated shrimp to the hot oil in batches.
- Fry the shrimp for about 2-3 minutes on each side until golden brown and crispy.
- Remove the shrimp from the oil and transfer to a plate lined with paper towels.
- Prepare the dipping sauce by combining sweet chili sauce and lime juice in a small bowl.
- Serve the crispy coconut shrimp immediately while hot and crispy.
Notes
For a spicier kick, consider adding cayenne pepper to the flour mixture.