Coconut Shrimp with Sweet Chili Sauce

• 1 pound large shrimp, peeled and deveined
• 1 cup shredded unsweetened coconut
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil for frying
• 1/2 cup sweet chili sauce
• 2 tablespoons rice vinegar
• 1 clove garlic, minced

Steps

1. 1 In a small bowl, mix sweet chili sauce, rice vinegar, and minced garlic; set aside.
2. 2 In a separate bowl, combine flour, garlic powder, paprika, salt, and pepper.
3. 3 In another bowl, beat the eggs.
4. 4 Dredge shrimp in flour mixture, dip in beaten eggs, then coat with shredded coconut.
5. 5 Heat oil in a skillet over medium heat.
6. 6 Fry shrimp for 2-3 minutes per side, until golden brown and cooked through.
7. 7 Drain on paper towels.
8. 8 Serve shrimp immediately with sweet chili sauce on the side.

Equipment

• Skillet
• Tongs
• Paper towels

Variations

• Add a squeeze of lime juice to the sweet chili sauce for a zesty kick.
• Use panko breadcrumbs mixed with coconut for an extra crunchy texture.

Substitutions

• Substitute gluten-free flour for all-purpose flour if needed.
• Use coconut aminos in the sauce for a gluten-free option.

Pairings

• Steamed jasmine rice
• Mango or papaya salad
• Light tropical beer or white wine

Nutrition

Tips

• For extra crispy shrimp, chill them in the freezer for 10 minutes before frying.
• Ensure oil is hot enough to sizzle when shrimp are added to prevent oil absorption.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet to maintain crispiness.

Freezing: Freeze uncooked, breaded shrimp in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the fridge before frying.

Serving Suggestions

• Serve with a side of jasmine rice and a fresh mango salad.
• Pair with a tropical fruit smoothie for a refreshing meal.

FAQ