Coconut Shrimp With Sweet Chili Sauce

Quick and straightforward shrimp coated in an exceedingly tender golden brown coconut, served with sweet condiment for dipping.

After miscalculation up my tastiest shrimp recipes i noticed that I had not shared one among my favourites, coconut shrimp! Coconut shrimp area unit giant shrimp served coated in an exceedingly tender golden brown panko crumb and coconut mixture that area unit simply asking to be unfit into some sweet condiment or higher however pineapple sweet chili sauce!

Coconut Shrimp With Sweet Chili Sauce

I typically prefer to add barely of lime zest to the crumb mixture for a touch of citrus and you'll be able to invariably kick up the sweet condiment with one thing like apricot preserves if the pineapple sweet condiment doesn't float your boat.

(I suppose the coconut and pineapple flavour jazz band is simply fabulous!) This coconut lime shrimp is that the good nutrition for your next ceremonial dinner, it’s additionally nice on game night and to be utterly honest, i favor to form an outsized 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:

1. 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.
2. 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.
3. Option: Add 2 teaspoons lime zest to the breadcrumb mixture.
4. Option: Serve with sweet chili sauce (optionally with apricot preserves mixed in) or pineapple sweet chili sauce.

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