Coconut Shrimp With Delicious Sweet Chili Sauce

Quick and simple shrimp coated during a crisp golden brown coconut, served with sweet condiment for dipping.

After misestimation up my tastiest shrimp recipes i spotted that I had not shared one in all my favourites, coconut shrimp! Coconut shrimp ar giant shrimp served coated during a crisp golden brown panko crumb and coconut mixture that ar simply asking to be unfit into some sweet condiment or higher however pineapple sweet condiment! I generally prefer to add slightly of lime zest to the crumb mixture for a touch of citrus and you'll be able to perpetually kick up the sweet condiment with one thing like apricot preserves if the pineapple sweet chili sauce doesn't float your boat.

I suppose the coconut and pineapple flavour dance orchestra is simply fabulous! This coconut lime shrimp is that the good nutriment for your next ceremonial dinner, it’s additionally nice on game night and to be fully honest, i prefer to form an oversized batch and simply eat it as a meal!

Ingredients:

1 pound shrimp, peeled and deveined
salt and pepper
1/3 cup flour (gluten-free for gluten-free)
2 eggs, lightly beaten
1/2 cup panko breadcrumbs (gluten-free for gluten-free)
1/2 cup shredded coconut
oil for frying

Instructions:

Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.