Crispy Coconut Shrimp With Sweet Chili Sauce (monkey Bay Coconut Shrimp)
Indulge in the flavors of Malawi with this delicious Crispy Coconut Shrimp with Sweet Chili Sauce recipe. The combination of crispy coconut coating and sweet chili sauce creates a perfect balance of flavors that will transport you to the warm shores of Monkey Bay.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1 1/2 cups shredded coconut
- Vegetable oil for frying
- 1/2 cup sweet chili sauce
Instructions
- In a shallow dish, mix the flour, salt, and black pepper.
- Dip each shrimp into the flour mixture, then into the beaten eggs, and finally coat with shredded coconut.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the coated shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
- Remove the shrimp from the skillet and place on a paper towel to drain any excess oil.
- Serve the crispy coconut shrimp with sweet chili sauce for dipping.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 25g
- Protein
- 18g
- Fat
- 16g
Supplies
Shallow dish Large skillet Tongs Paper towels
Tools
Knife Cutting board Mixing bowls Measuring cups and spoons
Serving suggestions
Serve the Crispy Coconut Shrimp with Sweet Chili Sauce alongside a fresh green salad and steamed rice for a complete meal.
Tips & tricks
For extra crunch, try using panko breadcrumbs mixed with the shredded coconut for the coating.
Cost
$15