Coconut Shrimp with Sweet Chili Sauce
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 entree or 6-8 appetizer servings
 
Ingredients
  • 1 lb. shrimp, pre-cooked, tail-on
  • 2 eggs, lightly beaten
  • ½ cup all-purpose flour
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ½ cup panko bread crumbs
  • 1 cup sweetened flaked coconut
  • Vegetable or canola oil for pan
  • 1½ tbsp. red chili paste (sambal oelek)
  • 4 tbsp. honey
  • 1 tbsp. rice vinegar
  • 1 tbsp. soy sauce
Instructions
  1. Pat shrimp dry with a paper towel.
  2. Get out three shallow bowls. In one, beat the eggs. In a second, mix together flour, salt, and pepper. In a third. Mix together bread crumbs and coconut.
  3. Heat oil over medium heat in a large frying pan.
  4. Working in batches, dip shrimp in flour, then egg, then bread crumb/coconut mixture.
  5. Place shrimp in hot oil, being careful not to crowd the pan.
  6. Flip shrimp using tongs when golden brown on one side.
  7. Once cooked, place on a plate lined with paper towels.
  8. For the sauce, mix together red chili paste, honey, rice vinegar, and soy sauce in a small bowl.
  9. Serve immediately.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/coconut-shrimp-with-sweet-chili-sauce/