This Crispy Coconut Shrimp with Sweet Chili Sauce Recipe is a delightful choice for festive gatherings, making it an ideal option for Christmas Eve appetizers. The combination of crunchy coconut coating and sweet chili sauce creates a perfect balance of flavors that will impress your guests.
The recipe is simple to follow and requires minimal ingredients, allowing you to whip up a delicious dish in no time.
Easy Coconut Shrimp with Sweet Chili Sauce Recipe
This dish features succulent shrimp coated in a crispy coconut batter, fried until golden brown, and served with a tangy sweet chili sauce for dipping. The preparation takes about 30 minutes and serves 4 people, making it a great addition to your holiday menu.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 1/2 cup sweet chili sauce for dipping
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels and season with salt and pepper.
- Set Up Breading Station: In three separate bowls, place flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
- Bread the Shrimp: Dredge each shrimp in flour, dip in the beaten eggs, and then coat with the coconut-panko mixture, pressing gently to adhere.
- Heat Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until hot.
- Fry the Shrimp: Carefully add the breaded shrimp to the hot oil in batches, frying for 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
- Serve: Arrange the crispy coconut shrimp on a platter and serve with sweet chili sauce for dipping.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 18g
- Protein: 20g
- Carbohydrates: 24g
