· By Ali Schlichter
Coconut Shrimp With Passionfruit Sweet Chili Sauce
Ingredients:
- 1/3 cup all-purpose flour or whole wheat flour or gluten free flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 large eggs, beaten
- 3/4 cup panko bread crumbs or the gluten free version
- 1 cup sweetened shredded coconut
- 1 pound raw large shrimp, peeled and deveined with tails attached
- 3–6 Tablespoons vegetable oil or coconut oil or olive oil
Instructions:
- Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time—do not crowd them in the pan. Flip after 2-3 minutes and fry the other side for 2-3 minutes or until golden brown or depending on preferred darkness.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest.
- Place Chin Dribblin' Passion Fruit Sweet Chili in a small bowl for dipping and SERVE!
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Regular price
$49.99