Ingredients
Scale
- 1 pound large raw shrimp, peeled and deveined
- 1 cup unsweetened coconut flakes
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs, whisked
- ½ cup sweet chili sauce (for dipping)
- Vegetable oil (for frying)
Instructions
- 1. Set up three bowls: one with seasoned flour, another with whisked eggs, and the last with a mix of panko breadcrumbs and coconut flakes.
- 2. Dip each shrimp in flour, then in egg wash, and finally coat generously with the coconut mixture.
- 3. Heat about an inch of vegetable oil in a deep skillet over medium heat until shimmering.
- 4. Fry shrimp in batches for 2-3 minutes on each side until golden brown. Use tongs to flip gently.
- 5. Drain cooked shrimp on paper towels and serve warm with sweet chili sauce.
Notes
- For an extra kick, add cayenne pepper or garlic powder to the coconut coating.
- You can bake the shrimp at 400°F for about 15 minutes if you prefer a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 5 shrimp (120g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 170mg