Ingredients
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1 pound / peeled and deveined Large shrimpFor the shrimp
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1 cup / (sweetened or unsweetened) Shredded coconutFor the shrimp
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1 cup Panko breadcrumbsFor the shrimp
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1/2 cup All-purpose flourFor the shrimp
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2 Large eggsFor the shrimp
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1/2 Teaspoon saltFor the shrimp
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1/4 Teaspoon black pepperFor the shrimp
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Cooking oil for fryingFor the shrimp
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1/2 cup Sweet chili sauceFor the dipping sauce
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2 tablespoons Lime JuiceFor the dipping sauce
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1 tablespoon (optional) Chopped cilantroFor the dipping sauce
Directions
- Set up a breading station with three shallow bowls. In one bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine the shredded coconut, panko breadcrumbs, salt, and black pepper.
- Take each shrimp and dip it first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp thoroughly in the coconut-panko mixture, pressing gently to adhere the coating.
- Heat about 1 inch of cooking oil in a large skillet or frying pan over medium-high heat. To test if the oil is hot enough, you can drop a small piece of the breadcrumb mixture into the oil; if it sizzles and turns golden brown, the oil is ready.
- Carefully place the coated shrimp into the hot oil using tongs. Fry for 2-3 minutes per side or until they are golden brown and crispy. Don’t overcrowd the pan; you may need to cook them in batches.
- Once the shrimp are cooked, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
- In a small bowl, mix together the sweet chili sauce and lime juice to make the dipping sauce. Add chopped cilantro if desired.
- Serve the coconut shrimp hot with the dipping sauce on the side. You can garnish with additional cilantro or lime wedges for extra flavor.
Enjoy your homemade coconut shrimp as an appetizer or main course!
