Coconut shrimp with sweet chili sauce

  • Time 10 minutes
  • Yield 4


    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)


    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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