If you're looking for a delicious and easy-to-make shrimp recipe that will wow your dinner guests, then this coconut shrimp with sweet chili sauce is the perfect dish for you. The combination of sweet and spicy flavors makes it incredibly flavorful and satisfying, and the crispy coconut coating adds a delightful crunch to each bite.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup panko breadcrumbs
- Oil for frying
- 1/2 cup sweet chili sauce
Start by preparing your shrimp. Rinse them under cold water and pat them dry with paper towels. Then, in a large bowl, mix together the flour, salt, and black pepper. In a separate bowl, beat the eggs.
Next, coat your shrimp in the flour mixture, shaking off any excess, then dip them into the beaten eggs. Finally, coat them in the panko breadcrumbs and shredded coconut mixture, pressing the coating onto the shrimp to make sure it sticks.
In a deep skillet or pot, heat the oil over medium-high heat until it reaches 350°F. Fry the shrimp in batches for about 2-3 minutes per side, or until they turn golden brown and crispy. Use a slotted spoon to remove the shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil.
For the sweet chili sauce, simply heat the sauce in a small saucepan over medium heat until it comes to a simmer. Serve the shrimp with the sauce on the side for dipping.
This coconut shrimp with sweet chili sauce recipe is perfect for a quick and easy weeknight dinner, or for serving as a delicious appetizer at your next party. Enjoy!