Coconut Shrimp with Sweet Chili Dipping Sauce
A delightful appetizer featuring crispy coconut shrimp served with a sweet and spicy chili dipping sauce.
Equipment
- large skillet
- Three mixing bowls
- Slotted spoon
- Paper towels
- measuring cups
- Measuring spoons
Ingredients
Coconut Shrimp Ingredients
- 1 pound Large shrimp, peeled and deveined Provides the main protein for the dish.
- 1 cup All-purpose flour For coating the shrimp.
- 2 large Eggs, beaten Helps the coating stick to the shrimp.
- 1 cup Shredded coconut Adds flavor and texture.
- 1 cup Panko breadcrumbs Provides extra crunch.
- to taste Salt and pepper For seasoning the shrimp.
- as needed oil Oil for frying Use enough to cover the bottom of the skillet.
Sweet Chili Dipping Sauce Ingredients
- 1/2 cup Sweet chili sauce Base for the dipping sauce.
- 1 tablespoon Lime juice Adds acidity to the sauce.
- 1 teaspoon Soy sauce Enhances flavor.
- 1 teaspoon Minced garlic Adds depth of flavor.
- 1 teaspoon Chopped fresh cilantro (optional) For garnish and added flavor.
Instructions
- Pat the shrimp dry with paper towels and season with salt and pepper. Set aside.
- Prepare three bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
- Coat each shrimp in flour, dip in the beaten eggs, and then roll in the coconut-panko mixture, pressing gently to adhere.
- Heat about 1 inch of oil in a large skillet over medium heat. Once hot, fry the shrimp in batches for 2-3 minutes on each side until golden brown.
- Remove the shrimp with a slotted spoon and place on paper towels to drain excess oil.
- In a small bowl, combine sweet chili sauce, lime juice, soy sauce, minced garlic, and cilantro (if using). Stir until well mixed.
- Serve the coconut shrimp hot with the sweet chili dipping sauce on the side.
Notes
Coconut shrimp is a versatile dish that can be served as an appetizer or main course. Adjust the spice level by adding cayenne pepper to the flour for a spicy kick.