Fried Coconut Shrimp
Ingredients
- 24 oz large shrimp 40 peeled with tail on
- 1 cup unsweetened coconut shavings
- 1 cup panko breadcrumbs
- 1 cup flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika powder
- 1 tsp Salt
- 1 Egg
- 1/4 cup Milk
- Vegetable oil for frying canola, coconut oil
- 1 tsp garlic paste or finely minced garlic
- freshly chopped cilantro Minced
- 1/2 cup sweet chili sauce
- 1/2 Juice from lime
Instructions
- In one bowl, combine flour, garlic powder, onion powder, smoked paprika, and salt. >brbr<
- In another bowl, beat the egg and mix in the milk.
- Take each shrimp, dip it in the seasoned flour mixture, ensuring it's fully coated.
- Next, dunk it into the egg and milk mixture.
- Roll the shrimp in a mix of coconut shavings and panko breadcrumbs, pressing gently to adhere the coating.
- Heat your vegetable oil in a deep skillet or frying pan to around 350°F (175°C).
- Fry the coated shrimp in batches until they turn golden brown and crispy, usually about 2-3 minutes per side.
- Place the fried shrimp on a plate lined with paper towels to drain off any excess oil.
- In a small bowl, mix together minced garlic, chopped cilantro, sweet chili sauce, and the juice from half a lime.
- Plate those crunchy coconut shrimp, and drizzle the zesty sauce over the top.
- Garnish with extra cilantro and lime wedges for that extra pop of freshness.
Tried this recipe?Let us know how it was!