Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- 1/2 cup sweet chili sauce
Instructions
- Rinse shrimp under cold water and pat dry with paper towels.
- Set up dredging stations: one bowl with flour mixed with salt and pepper, another with beaten eggs, and a third with shredded coconut and panko breadcrumbs.
- Coat each shrimp: dredge in flour, dip in egg, then coat thoroughly in the coconut-panko mixture.
- Heat vegetable oil in a large skillet over medium heat until hot.
- Fry shrimp in batches for about 2-3 minutes on each side or until golden brown.
- Drain cooked shrimp on paper towels to remove excess oil.
- Serve alongside sweet chili sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 5 shrimp (85g)
- Calories: 320
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 120mg