Crispy Coconut Shrimp with a Spicy Sweet Chili Sauce
Crispy coconut shrimp coated in a golden crust pairs beautifully with a zesty sweet chili sauce, making it a delightful appetizer for any gathering.
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 cup shredded coconut unsweetened
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup sweet chili sauce
- Oil for frying such as vegetable or canola
Instructions
- Prepare the shrimp by cleaning and drying them.
- Set up a breading station with three shallow dishes.
- Dredge each shrimp in flour, then dip in eggs, and finally coat with coconut.
- Heat oil in a deep skillet over medium-high heat.
- Fry the shrimp in batches until golden brown.
- Drain on paper towels and keep warm.
- Serve with sweet chili sauce on the side.