Ingredients
Scale
- 1 lb large raw shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 tsp salt
- ½ tsp black pepper
- ½ cup sweet chili sauce (for dipping)
- Vegetable oil (for frying)
Instructions
- Rinse the shrimp under cold water and pat dry with paper towels.
- Set up an assembly line with three shallow bowls: one with seasoned flour (flour mixed with salt and pepper), one with beaten eggs, and one with shredded coconut.
- Dredge each shrimp in the flour, shaking off excess, dip into the eggs, then coat generously with coconut, pressing gently.
- In a large skillet, heat enough vegetable oil over medium heat until shimmering.
- Fry the shrimp in batches for 2-3 minutes on each side until golden brown. Drain on paper towels.
- Serve warm with sweet chili mayo for dipping.
Notes
Ensure shrimp are dry for better coating adherence. Use fresh coconut for enhanced flavor. Fry in batches to avoid overcrowding. Adjust sweet chili mayo spiciness as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 150mg