Quick and easy shrimp coated in a crispy golden brown coconut, served with sweet chili sauce for dipping.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 pound shrimp, peeled and deveined
salt and pepper
1/3 cup flour (gluten-free for gluten-free)
2 eggs, lightly beaten
1/2 cup panko breadcrumbs (gluten-free for gluten-free)
1/2 cup shredded coconut
oil for fryingMethod
Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.
Option: Add 2 teaspoons lime zest to the breadcrumb mixture.
Option: Serve with sweet chili sauce (optionally with apricot preserves mixed in) or pineapple sweet chili sauce.