Ingredients:

  • 1 lb (450 g) raw large shrimp, peeled and deveined
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs
  • 1 cup (90 g) shredded unsweetened coconut
  • ½ cup (50 g) panko breadcrumbs
  • 1 tsp (5 g) salt
  • ½ tsp (2 g) black pepper
  • ½ tsp (2 g) garlic powder
  • ½ cup (120 ml) sweet chili sauce
  • 1 tbsp (15 ml) lime juice
  • Optional: chopped cilantro or green onions for garnish

Instructions:

  1. Pat shrimp dry with paper towels.
  2. In the first shallow dish, combine flour, salt, pepper, and garlic powder.
  3. In the second dish, whisk eggs until combined.
  4. In the third dish, mix shredded coconut and panko breadcrumbs.
  5. Dip each shrimp into the flour mixture, shaking off excess.
  6. Next, dip into the eggs, allowing any excess to drip off.
  7. Finally, coat in the coconut-panko mixture, pressing gently to adhere.
  8. Place the coated shrimp on a baking sheet and refrigerate for 30 minutes.
  9. Heat oil in a frying pan or deep fryer over medium-high heat.
  10. Fry the shrimp in batches until golden brown (about 3-4 minutes each side or when internal temperature reaches 165°F).
  11. In a small bowl, combine sweet chili sauce and lime juice; mix well.
  12. Arrange shrimp on a platter and serve with the dipping sauce.