Ingredients
Equipment
Method
- Arrange the coating components in 3 large bowls. Place the flour, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Whisk the eggs with a pinch of salt and pepper in the second bowl. In the third bowl, combine the bread crumbs and shredded coconut with a final pinch of salt and pepper.
- Dip the shrimp into the flour mixture. Next, dip the shrimp into the egg, letting any extra drip off. Finally, dredge the shrimp in the coconut and bread crumb mixture, pressing gently so the shrimp are fully coated. Set the coated shrimp aside on a baking sheet while you prepare the oil.
- Fill a large, wide-rimmed pan with 2 to 3 inches of oil. Set the pan to medium-high heat and wait until the oil is hot enough.
- Working in batches, fry a few coconut shrimp pieces at a time for 2 to 3 minutes on each side until they are cooked through. Transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.
- Serve the coconut shrimp with sweet chili dipping sauce. You can garnish with minced cilantro if you wish.
Nutrition
Notes
When you are busy, shrimp cooks fast and tastes good with simple seasonings. This recipe is a good example of a fast meal you can make when you have little time.