Crispy Coconut Shrimp
Ingredients:
1 pound large shrimp, peeled and deveined
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1 cup shredded sweetened coconut
1/2 cup panko breadcrumbs
Vegetable oil for frying
Sweet chili sauce for serving (optional)
Instructions:
In a shallow bowl, combine the all-purpose flour, salt, and black pepper.
In another shallow bowl, beat the eggs.
In a third shallow bowl, mix the shredded coconut and panko breadcrumbs.
Dredge each shrimp in the flour mixture, shaking off any excess.
Dip the shrimp into the beaten eggs, then coat with the coconut and breadcrumb mixture, pressing gently to adhere.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through.
Remove the shrimp with a slotted spoon and drain on paper towels.
Serve warm with sweet chili sauce for dipping if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 320 kcal per serving | Servings: 4 servings
