Description
A delightful dish combining crunchy coconut and shrimp, perfect for appetizers or main courses.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup + 2 tbsp water
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 10 shrimp (peeled and deveined, with the tail on)
- 1 cup shredded/grated coconut
- 3/4 cup panko crumbs
- Sweet chili sauce
Instructions
- Mix all the ingredients for the batter until well combined.
- In a separate bowl, mix the panko crumbs and coconut until well combined.
- Hold the shrimp by the tail, dip in the batter, then coat with the panko-coconut mixture. Repeat for all shrimp.
- Heat oil over medium heat. Fry the shrimp for 2-3 minutes or until golden brown and crispy, in batches to avoid overcrowding.
- Let the fried shrimp rest on a baking rack for a few minutes to drain the oil. Season with salt if desired, serve with sweet chili sauce.
Notes
Ensure the oil is hot enough before frying for a crispy texture. Don’t overcrowd the pan when frying. For extra heat, add cayenne pepper or jalapeños to the batter.