Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds jumbo shrimp devein and peel but leave tails on
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 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

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.
  • Use canola oil, vegetable oil or coconut oil, and add enough oil in your pot or skillet so that it is about 2-3 inches deep.
  • Get the oil nice and hot before frying. Then, add them in batches of 4 or 5 to prevent the oil from cooling down too much, boiling the shrimp instead of frying them. about cook for 3-4 minutes.
  • then Drain your coconut shrimp on a paper towel-lined plates.
  • Serve immediately with sweet chili sauce and garnish with cilantro leaves if desired.