Coconut Shrimp
Servings
4-6
servingsTotal time
25
minutesIngredients
1 lb. jumbo shrimp
1/2 cup flour
2 tsp salt
1/2 tsp pepper
2 eggs
3/4 cup Panko breadcrumbs
1 cup shredded coconut
neutral oil, for shallow frying
- Sauce
1/2 cup mayo
1 Tbsp sriracha
2 Tbsp Thai sweet chili sauce
Directions
- Mix the ingredients for the sauce and set aside.
- Set up a dredging station using 3 containers. In the first container, mix the flour, salt, and pepper. In the second container, beat the eggs until well combined. In the third container, combine the panko breadcrumbs and shredded coconut.
- Working a batch at a time, dredge each shrimp in the flour mixture, then dip into the beaten eggs, and finally coat thoroughly in the panko-coconut mixture.
- Pour oil in a pan and place it over medium heat. Once hot, add the shrimp in batches and fry for about 1 minute and 30 seconds per side, or until golden brown and crispy. Avoid overcrowding the pan.
- Transfer to a wire rack to drain any excess oil. Serve with the sauce.