A delightful dish consisting of crispy coconut-coated shrimp paired with a tangy chili sauce for a perfect appetizer or main course.
Ingredients
- 12 pieces shrimp peeled and deveined
- 1 cup shredded coconut unsweetened
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sweet chili sauce for serving
- as needed oil for frying
Instructions
- In three separate bowls, place the flour, beaten eggs, and shredded coconut.
- Season the shrimp with salt and pepper.
- Dredge each shrimp in flour, shaking off the excess, then dip into the egg, and finally coat with shredded coconut.
- Heat oil in a large pan over medium-high heat.
- Fry the shrimp until golden brown and cooked through, about 2-3 minutes per side.
- Remove the shrimp from the pan and drain on paper towels.
- Serve the coconut shrimp with sweet chili sauce on the side for dipping.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 34gProtein: 22gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 220mgSodium: 820mgPotassium: 240mgFiber: 3gSugar: 11gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 10mg