Description
Crispy shrimp wrapped in coconut and panko, creating an irresistible flavor profile that is perfect for any occasion.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup panko bread crumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Vegetable oil for frying
- Sweet chili sauce for serving
Instructions
- In a bowl, mix the all-purpose flour, salt, black pepper, garlic powder, and onion powder.
- In another bowl, beat the eggs until smooth.
- In a third bowl, combine the shredded coconut and panko bread crumbs.
- Dip each shrimp first into the flour mixture, ensuring it’s fully coated, then into the eggs, and finally into the coconut-panko mixture.
- Heat vegetable oil in a deep pan over medium heat until hot (around 350°F).
- Fry the shrimp in batches for about 2-3 minutes on each side or until they are golden brown and crispy.
- Drain them on paper towels and serve warm with sweet chili sauce.
Notes
For gluten-free options, use gluten-free flour and panko. Store leftovers in an airtight container in the fridge for up to two days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese