Description
These Crispy Coconut Shrimp with Sweet Red Chili Sauce are a delightful appetizer with a perfect balance of flavors and textures. The crispy coconut coating pairs wonderfully with the juicy shrimp, and the sweet red chili sauce adds a flavorful kick. This dish is sure to impress your guests at any gathering.
Ingredients
Scale
Ingredients for Crispy Coconut Shrimp:
- 1 lb large shrimp, peeled and deveined with tails on
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- Vegetable oil for frying
Ingredients for Sweet Red Chili Sauce:
- 1 cup sweet red chili sauce for dipping
- Lime wedges for serving
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels.
- Coating: In a shallow bowl, combine flour, salt, and pepper. In a second bowl, add the beaten eggs. In a third bowl, combine panko breadcrumbs and shredded coconut.
- Dredging: Dredge each shrimp in the flour mixture, then dip into the beaten eggs, then coat in the coconut-panko mixture, pressing gently so the coating sticks.
- Frying: Heat about 2 inches of vegetable oil in a large skillet or Dutch oven to 350°F. Fry the shrimp in batches for 2-3 minutes per side until golden brown and cooked through.
- Drain and Serve: Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain. Serve hot with sweet red chili sauce and lime wedges.
Notes
- For extra flavor, add a pinch of cayenne to the flour.
- Keep fried shrimp warm in a 200°F oven if frying in batches.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4-5 shrimp
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 185mg
