crunchy
Coconut Shrimp
These crispy Coconut Shrimp with a tangy lime sweet chili sauce are better than anything you can order at a restaurant. Everyone devours these tender shrimp coated in a crunchy panko-coconut breading.
Ingredients
1. Preheat the oil. It’s important that the oil is already hot before you begin adding the shrimp. 2. Create the 3 mixtures for dipping the shrimp. Combine the coconut shavings and breadcrumbs in a bowl. In a separate bowl, add the flour, onion powder, garlic powder, paprika and salt. In a third bowl, whisk together egg and milk. 3. Coat the shrimp and fry. Dip each shrimp into the flour mixture, followed by the egg mixture, and lastly the coconut and breadcrumbs. Fry on each side for 1 minute or until golden. 4. Drain excess oil from each shrimp. After frying, allow the shrimp to drain on a paper towel or cookie rack. 5. Make the lime sweet chili sauce. Mix the garlic and sweet chili sauce together and microwave for 2
Air Fryer Coconut Shrimp: You can also fry these coconut shrimp in the air fryer. Heat air fryer to 350 degrees Fahrenheit. Spray the basket with cooking spray. Place the shrimp into the air fryer so that they are not touching. Cook for 10 to 12 minutes, flipping once halfway.
EXPERT TIPS
– Always use panko crumbs. Regular breadcrumbs will result in a different, heavier texture and will absorb much more grease. – For extra crunch, butterfly the shrimp. If you LOVE the breading and want more of it, you can butterfly the shrimp before dredging them. It opens up more space for the crunchy layer. – Take care to not overcook the shrimp. Shrimp cooks quickly and for juicy, tender shrimp you want to remove them from the heat as soon as they turn a light golden brown.
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