Coconut Shrimp with Sweet Chili Sauce

Coconut shrimp is such a treat! It's sweet, savory, golden, crispy goodness is completely addicting. It checks off all the boxes for a great appetizer or the main star of the night. Start to finish, this only takes about 20-30 minutes. Here's what you need to make two servings:

Photo bypintrest

Ingredients:

Shrimp:

• 1 lb jumbo shrimp
• 1/2 tsp salt
• 1/4 tsp black pepper

Batter:

• 2 large eggs
• 1/2 cups flour
• 1/4 cup water
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

Dredge:

• 3/4 cup panko
• 1 cup sweetened shredded coconut
• Peanut or avocado oil for frying

Shell and devein the shrimp, leaving the tail on if desired. Pat dry and season with salt and pepper.

In a food processor, pulse coconut into small pieces, then dump in a bowl or small tray and add the panko breadcrumbs. Mix to combine.

In another bowl, combine eggs, flour, water, kosher salt, pepper, and garlic powder. Mix until the batter becomes a consistency slightly looser than pancake batter (add more water if necessary).

Dip each shrimp in the wet batter, letting any excess drip off. Then dredge in the panko/coconut mixture and coat the shrimp thoroughly using your hands to stick the dredge into the shrimp. Let the shrimp rest on a tray for 10-15 minutes while you heat up your oil.

In a large dutch oven or heavy bottomed pan, heat neutral oil to 350F and fry your shrimp for 2-3 minutes until golden brown. Serve with sweet chilli sauce, or any other favorite, and enjoy!

For a great homemade sweet chilli sauce, try this one: HERE

Photo bypintrest