Coconut shrimp with sweet chili sauce

  • Time 10 minutes
  • Yield 4

Ingredients

    1 pound shrimp, peeled and deveined
    salt and pepper
    1/3 cup flour
    2 eggs, lightly beaten
    1/2 cup panko breadcrumbs
    1/2 cup shredded coconut
    oil for frying
    Sweet Chili Sauce (See recipe)

Preparation

    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.
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