Coconut Shrimp with Sweet Chili Sauce


Ingredients
1 pound shrimp, peeled and deveined
salt and pepper
1/3 cup flour (gluten-free for gluten-free)
2 eggs, lightly beaten
1/2 cup panko breadcrumbs (gluten-free for gluten-free)
1/2 cup shredded coconut
oil for frying

Directions
  1. Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
  2. Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.


Option: Add 2 teaspoons lime zest to the breadcrumb mixture.
Option: Serve with sweet chili sauce (optionally with apricot preserves mixed in) or pineapple sweet chili sauce.


Original Recipes: Coconut Shrimp with Sweet Chili Sauce @ closetcooking.com

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