Ingredients

The following ingredients have 4 Servings
  • 2 pounds jumbo shrimp (devein and peel but leave tails on)
  • 1/2 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs (beaten)
  • 1 1/2 cups finely shredded coconut (the sweetened variety)
  • 1 cup panko breadcrumbs
  • oil for frying
  • 3/4 cup sweet chili sauce
  • cilantro for garnish (optional)

Instruction

  • Place the flour in a medium size bowl along with the salt and pepper. Stir to combine.
  • Place the eggs in a second bowl. In a third bowl, add the coconut and breadcrumbs and mix until combined.
  • Dip each shrimp first into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Place each breaded shrimp on a sheet pan. Repeat the process until all shrimp are breaded.
  • Heat 3 inches of oil in a deep large pot to 350 degrees F.
  • Add 6 shrimp at a time and cook for 3-4 minutes or until golden brown. Drain on paper towels.
  • Repeat the process with the remaining shrimp.
  • Place the shrimp on a plate. Serve immediately with sweet chili sauce and garnish with cilantro leaves if desired.