Coconut Shrimp with Sweet Chili Sauce

• 1 pound large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut, toasted
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt to taste
• Oil for frying
• 1/4 cup sweet chili sauce
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon soy sauce

Steps

1. 1 In a small bowl, mix the sweet chili sauce, ketchup, rice vinegar, garlic, ginger, and soy sauce; set aside.
2. 2 In a separate bowl, combine flour with garlic powder, paprika, cayenne pepper, and a pinch of salt.
3. 3 In another bowl, beat the eggs.
4. 4 Toss the toasted coconut in a third bowl.
5. 5 Dip each shrimp into the flour mixture, then the beaten eggs, and finally coat with the toasted coconut.
6. 6 Heat oil in a large skillet over medium heat.
7. 7 Fry shrimp in batches until golden brown, about 2-3 minutes per side.
8. 8 Drain shrimp on paper towels.
9. 9 Serve shrimp with the sweet chili sauce on the side.

Nutrition

Tips

• Make sure the shrimp are completely dry before coating for a better crust.
• For extra crispy shrimp, chill them in the freezer for 10 minutes before frying.
• Adjust the spice level in the chili sauce to your preference.

Storage

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

Serving Suggestions

• Pair with a fresh mango salsa.
• Serve with steamed jasmine rice for a complete meal.

FAQ