Coconut Shrimp
Ingredients
Dipping Sauce
-
½
cup
mayonnaise
-
1
tablespoon
Sriracha
-
1
tablespoon
Thai sweet chili sauce
Coconut Shrimp
-
⅓
cup
all-purpose flour
-
to taste
none
salt
-
to taste
none
freshly ground black pepper
-
2
none
eggs (beaten)
-
¾
cup
Panko bread crumbs
-
1
cup
sweetened shredded coconut
-
1
pound
jumbo raw shrimp (thawed, peeled, and deveined)
-
2
cups
canola oil (for frying)
Instructions
- Prepare the dipping sauce by whisking together mayonnaise, Sriracha, and Thai sweet chili sauce in a small bowl, then chill.
- In three shallow dishes, combine flour with salt and pepper, beat eggs in the second, and mix Panko with coconut in the third.
- Dredge each shrimp in flour, dip in beaten eggs, then coat with the Panko-coconut mixture, pressing gently to adhere.
- Heat canola oil in a large saucepan over medium-high heat until shimmering.
- Fry the shrimp in batches until golden brown and cooked through, about 2 to 3 minutes per side.
- Drain the fried shrimp on paper towels and serve with the dipping sauce.
Nutrition Facts (estimated)
Servings
6
Calories
275
Total fat
8g
Total carbohydrates
31g
Total protein
20g
Sodium
905mg
Cholesterol
245mg
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