Description
A delightful dish that beautifully marries the sweet, tropical flavor of coconut with the savory crunch of shrimp, perfect for snacks or festive dinners.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- Oil for frying
- Sweet chili sauce for serving
Instructions
- Mix shredded coconut, panko breadcrumbs, salt, pepper, garlic powder, and cayenne pepper in a bowl until well combined.
- Dredge each shrimp in cornstarch, ensuring they are well-coated.
- Dip the cornstarch-coated shrimp into the beaten eggs, allowing any excess to drip off.
- Roll the shrimp in the coconut mixture, pressing gently to ensure the coating sticks.
- Heat oil in a deep pan over medium-high heat.
- Fry the shrimp in batches until they are golden brown and cooked through, about 2-3 minutes per side.
- Remove the shrimp from the oil and drain on paper towels.
- Serve hot with sweet chili sauce.
Notes
For extra flavor, consider adding lime zest to the coconut mixture or baking the shrimp as a healthier option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese