Coconut Shrimp with Sweet Chili Sauce

Juicy shrimp coated in a crunchy coconut-breadcrumb crust, fried to golden perfection and served hot with zesty lime wedges and a sweet chili dipping sauce.

Ingredients:

  • 500g shrimp (peeled with tails on)
  • 1/2 cup flour
  • 2 eggs (beaten)
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup breadcrumbs (panko preferred)
  • Salt and pepper to taste
  • Oil for deep frying
  • 1/2 cup sweet chili sauce (store-bought or homemade)

Equipments:

  • Cooker
  • Cooking utensils
  • Frying pan

Cooking Instructions:

STEP 1: Set up a breading station with three bowls—one for flour (seasoned with salt and pepper), one with beaten eggs, and one with the coconut mixed with breadcrumbs.
STEP 2: Dredge each shrimp in flour, dip in egg, then coat with coconut mixture.
STEP 3: Place on a tray. Heat oil in a deep pan to 170°C (340°F).
STEP 4: Fry the shrimp in batches until golden and crispy, about 2–3 minutes each.
STEP 5: Drain on paper towels.
STEP 6: Serve hot with sweet chili sauce for dipping and lime wedges on the side.

Cooking Method:

Enter cooking method here

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