Crispy Coconut Shrimp
with Sweet Chili Sauce | 2 Servings
- Shellfish
- Eggs
- Milk
- Wheat
- Tree Nuts
Juicy shrimp get coated in coconut milk, crunchy panko, and sweet shredded coconut before frying to golden perfection. The result is irresistibly crisp on the outside and tender inside. Paired with sweet chili sauce for dipping, this crowd-pleasing favorite hits the perfect sweet-savory note.
Ingredients
9 ounce
Sweet Thai Chili Sauce
10 ounce
Shrimp
(Contains: Shellfish)
82 g
Tempura Batter
(Contains: Eggs, Milk, Wheat)
1 unit
Shredded Coconut
(Contains: Tree Nuts)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
Salt
Cooking Steps
Rinse shrimp under cold water and pat dry with paper towels. In a large bowl, whisk together coconut milk and 2 TBSP water. In a separate large bowl, stir together panko and coconut flakes.
Add shrimp to bowl with batter; stir until evenly coated. Working a few pieces at a time, let any excess batter drip off and add shrimp to panko mixture. Gently toss until evenly coated. Transfer coated shrimp to a plate.
Heat a ā -inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to pan, add coated shrimp in an even layer. TIP: Donāt overcrowd the pan! You may need to work in batches. Cook until shrimp begin to brown, 1-3 minutes. (Lower heat if shrimp begin to brown too quickly.) Flip and cook until golden brown all over, 1-2 minutes more. Transfer shrimp to a paper-towel-lined plate. Season with salt.
Place crispy coconut shrimp on a serving dish. Serve with sweet chili sauce on the side for dipping.
