Description
Delight in the crunch of crispy Panko coconut shrimp paired with a tangy homemade sweet chili dipping sauce, perfect for satisfying cravings.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sweetened shredded coconut
- 1 cup Panko breadcrumbs
- Vegetable oil for frying
- 1/2 cup sweet chili sauce
- 2 tablespoons mayonnaise
- 1 teaspoon lime juice
Instructions
- Prepare the shrimp: Pat the shrimp completely dry using paper towels.
- Set up your dredging station: In a shallow dish, mix flour, salt, and pepper. In a second dish, beat the eggs. In a third dish, combine shredded coconut and Panko breadcrumbs.
- Coat the shrimp: Dredge each shrimp in the flour mixture, dip it in the egg wash, and coat it with the coconut-Panko mixture.
- Prepare the dipping sauce: Whisk together sweet chili sauce, mayonnaise, and lime juice in a small bowl.
- Heat oil to 350°F (175°C) in a pot. Fry each shrimp for 2-3 minutes until golden brown, then remove and drain.
- Bake or air fry: Preheat oven to 400°F (200°C) or air fryer to 380°F (195°C). Bake shrimp for 10-12 minutes or air fry for 8-10 minutes until golden.
- Serve immediately with homemade sweet chili dipping sauce.
Notes
For a spicier kick, add cayenne pepper to the flour mixture.