Coconut Shrimp

• servings: 6 servings
• active time: 30 minutes
• total time: 40 minutes

Ingredients

1 cup all-purpose flour (120g)

¾ teaspoon salt

¼ teaspoon ground black pepper

3 large eggs (beaten)

1¼ cups panko breadcrumbs (70g)

1¼ cups shredded sweetened coconut (125g)

vegetable oil (for frying)

2 pounds large fresh shrimp (peeled and deveined, with tails left on (900g)

sweet chili sauce (for dipping)

Directions

In a shallow dish, whisk together the flour, salt, and pepper. In a separate shallow dish, place beaten eggs. In another shallow dish, stir together breadcrumbs and coconut.

Line a plate with paper towels.

While holding by the tail, dredge each shrimp in the flour mixture and shake to remove any excess. Dip in eggs, then coat in coconut mixture, and place on a wire rack.

In a large cast-iron skillet, pour oil to a depth of 1-inch. Heat over medium-high until a deep-fry thermometer registers 350F.

Working in batches, add shrimp to the oil. Fry, turning as needed, until golden brown, about 1 to 2 minutes. Let drain on a paper towel-lined plate, continue frying with the remaining shrimp. Serve with sweet chili sauce.

Nutrition

• Calories: 431 kcal
• Total Fat: 17 g
• Saturated Fat: 12 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 284 mg
• Sodium: 1451 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 4 g
• Total Sugars: 10 g
• Protein: 29 g