Ingredients
Scale
- 1 lb Large shrimp (peeled and deveined, tails left on)
- 1/2 cup All-purpose flour
- 2 Large eggs, beaten
- 1 cup Shredded sweetened coconut
- 1/2 cup Panko breadcrumbs
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika
- Salt and black pepper to taste
- Vegetable oil for frying
- 1/2 cup Thai sweet chili sauce
- 1 tablespoon Lime juice
- Fresh cilantro for garnish
Instructions
- Arrange three shallow bowls in a row to create an efficient assembly line. In the first bowl, whisk together the all-purpose flour, garlic powder, smoked paprika, salt, and pepper. In the second bowl, beat the eggs until smooth. In the third bowl, combine the shredded coconut and Panko breadcrumbs, mixing them well to ensure an even coating.
- Hold each shrimp by the tail and dredge it lightly in the flour mixture, shaking off any excess. Dip the floured shrimp into the beaten eggs, ensuring it is fully submerged. Finally, press the shrimp firmly into the coconut and Panko mixture. Make sure the coating adheres well to all sides of the shrimp. Place the coated shrimp on a parchment-lined baking sheet while you finish the rest.
- Pour about one inch of vegetable oil into a large skillet and heat it over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the shrimp in batches. Do not overcrowd the pan. Fry for 2 to 3 minutes per side until the coconut turns a beautiful golden brown and the shrimp are opaque. Remove the shrimp with a slotted spoon and let them drain on a wire rack or paper towels.
- In a small dipping bowl, whisk together the Thai sweet chili sauce and the lime juice for an extra citrus kick. Arrange the hot, crispy shrimp on a serving platter. Garnish with chopped fresh cilantro and serve immediately with the dipping sauce on the side.
- Cook Time: 30 minutes