Crispy Coconut Shrimp

Ingredients:

For the Shrimp:
1 pound (450g) large shrimp, peeled, deveined, tails on
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
3/4 cup unsweetened shredded coconut
3/4 cup panko breadcrumbs
Cooking spray or oil (if baking)

For the Dipping Sauce:

1/4 cup sweet chili sauce
1 tablespoon honey (optional, for extra sweetness)
1 teaspoon lime juice

Instructions:

1. Prepare the Shrimp:

Pat the shrimp dry with paper towels to help the coating stick.
In a shallow bowl, combine flour, garlic powder, paprika, salt, and pepper.
In a second bowl, beat the eggs.
In a third bowl, mix shredded coconut and panko breadcrumbs.

2. Bread the Shrimp:

Dredge each shrimp in the seasoned flour, coating it completely.
Dip the shrimp into the beaten eggs, letting any excess drip off.
Press the shrimp into the coconut-panko mixture, ensuring an even coating.

3. Cook the Shrimp:

Option 1: Baking
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack.
Arrange the shrimp in a single layer on the baking sheet and lightly spray with cooking spray.
Bake for 12-15 minutes, flipping halfway through, until the shrimp are golden and crispy.
Option 2: Frying
Heat 1/2 inch of oil in a deep skillet over medium-high heat.
Fry the shrimp in batches for 2-3 minutes per side, until golden and cooked through.
Transfer to a paper towel-lined plate to drain excess oil.

4. Make the Dipping Sauce:
In a small bowl, whisk together the sweet chili sauce, honey, and lime juice. Adjust the sweetness or tanginess to your preference.

5. Serve:

Serve the crispy coconut shrimp immediately with the dipping sauce on the side. Garnish with lime wedges and fresh cilantro, if desired.
Tips for Success:
Extra Crispy Coating: Chill the breaded shrimp in the refrigerator for 10 minutes before cooking to help the coating adhere better.
Serving Suggestions: Pair with a tropical fruit salad or steamed rice for a complete meal.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to maintain crispiness.
Enjoy this tropical-inspired dish!