Description
Delight your taste buds with these crispy and flavorful Coconut Shrimp served with a zesty Sweet Chili Sauce. Perfect for a delicious appetizer or as a main dish!
Ingredients
Scale
For the Coconut Shrimp:
- 24 ounces large shrimp (peeled with tail on, about 40 shrimp)
- 1 cup unsweetened coconut shavings
- 1 cup panko breadcrumbs
- 1 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon salt
- 1 egg
- 1/4 cup milk
- Vegetable oil for frying (canola, coconut oil)
For the Sweet Chili Sauce:
- 1 teaspoon garlic paste or finely minced garlic
- Handful of freshly chopped cilantro, minced
- 1/2 cup sweet chili sauce
- Juice from 1/2 lime
Instructions
- Heat the oil: Heat vegetable oil to 350 degrees Fahrenheit in a deep-frying pan or Dutch oven.
- Prepare coating: Mix coconut and breadcrumbs. In another bowl, mix flour, onion powder, garlic powder, paprika, and salt. In a separate bowl, whisk together egg and milk.
- Bread the shrimp: Coat shrimp in flour mixture, then egg mixture, then press on coconut. Fry in batches until golden.
- Drain shrimp: Remove shrimp and drain excess oil on paper towels or a rack.
- Make the sauce: Combine garlic, chili sauce; microwave, then add lime juice and cilantro.
- Serve: Serve the Coconut Shrimp with the Sweet Chili Sauce immediately.
Notes
- Be careful not to overcrowd the frying pan to ensure the shrimp cook evenly.
- Adjust the chili sauce to your preferred level of spiciness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 398
- Sugar: 15g
- Sodium: 987mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 193mg
Keywords: Coconut Shrimp, Sweet Chili Sauce, Appetizer, Seafood, Asian Cuisine
