Coconut Shrimp with Sweet Chili Sauce
If you want to add more dairy free and pescatarian recipes to your collection, Coconut Shrimp with Sweet Chili Sauce might be a recipe you should try. For $2.53 per serving, you get a main course that serves 4. One portion of this dish contains about 28g of protein, 9g of fat, and a total of 260 calories. A mixture of coconut, oil, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. 122 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 20 minutes. It can be enjoyed any time, but it is especially good for The Super Bowl. Plenty of people really liked this American dish. It is brought to you by Closet Cooking. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is pretty good. Crispy Coconut Shrimp With Sweet Red Chili Sauce, Baked Coconut Shrimp with Creamy Sweet Chili Sauce, and Coconut Shrimp with Sweet Chili Mayo are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup shredded coconut
2 eggs, lightly beaten
1/3 cup flour
oil for frying
1/2 cup panko breadcrumbs
salt and pepper
1 pound shrimp, peeled and deveined
Equipment:
paper towels
frying pan
Cooking instruction summary:
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.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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
