Coconut Shrimp with Sweet Chili Sauce Recipe

Serves/Makes: 4 - 6 servings

Ingredients:

  • 1 pound shrimp
  • Salt and pepper to taste
  • 1/2 cup flour
  • 2 eggs
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup Panko bread crumbs
  • Cooking oil for frying
  • Sweet chili sauce to serve (see the recipe below)
How to cook Coconut Shrimp with Sweet Chili Sauce:
  • Shell shrimp, leaving tail intact. With a knife, butterfly shrimp by cutting down the center of the shrimp's back all the way down to the tail. Remove veins.
  • Using hands, open the flesh until it lies flat. Season with salt and pepper to taste and let stand for about 10 minutes.
  • In one shallow bowl, beat eggs well. In another shallow bowl, place flour. In another shallow bowl, combine shredded coconut and Panko bread crumbs.
  • Dredge shrimp in flour, dip in egg and then dredge in coconut-bread crumb mixture to fully coat, pressing down to adhere well.
  • In a skillet over medium heat, heat about 3 inches deep of oil. Add shrimp in batches and fry for about 2 to 3 minutes, or until golden brown and crisp.
  • Remove from heat and drain on paper towels.
  • Serve the Coconut Shrimp hot.
  • 2 - 3 shrimp per person as an appetizer with sweet chili sauce.

Sweet Chili Sauce Recipe

Sweet Chili Sauce Ingredients:

Serves: 1 cup

  • 2 large red jalapeno peppers, chopped
  • 3 cloves garlic, peeled and minced
  • 1/4 cup vinegar
  • 1/2 cup sugar
  • 3/4 cup water
  • 2 teaspoon salt
  • 1 tablespoon cornstarch diluted in 2 tablespoons water
How to cook Sweet Chili Sauce:
  • Puree together the jalapenos, garlic, vinegar, sugar, 3/4 cup water, and salt in a blender until smooth as possible. Transfer to a medium saucepan and bring to a boil. Lower the heat and
  • simmer for about 3 minutes or until the mixture slightly thickens.
  • In a small bowl, combine the cornstarch and 2 tablespoons water until smooth. Add to the pepper mixture and simmer for another few minutes or until the mixture is thickened slightly.
  • It's still going to be a little bit runny. The cornstarch is added to help suspend the pepper and garlic bits rather than have them sink to the bottom.
  • Let cool completely then store in the refrigerator for up to 1 month.
Coconut Shrimp with Sweet Chili Sauce recipe
Coconut Shrimp with Sweet Chili Sauce recipe

Note(s):

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins

The Coconut Shrimp with Sweet Chili Sauce recipe easy to cook and so good!


This recipe for Coconut Shrimp with Sweet Chili Sauce serves/makes: 4 - 6 servings

The Coconut Shrimp with Sweet Chili Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Shrimp (more Shrimp recipes)
Preparation Method: Appetizer (more Appetizer recipes)

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