Juicy Jumbo Coconut Shrimp coated with a delicious batter and fried until golden brown. Served with sweet chili sauce and garnished with scallions and cilantro, this dish is sure to impress and become your favorite seafood recipe.
1: Peel and de-vein the shrimp unless purchased pre-cleaned. Wash, pat dry, and set aside.
2: To make the batter, beat the egg lightly and add the rest of the batter ingredients. Mix until you have a pancake consistency, adjusting water as needed.
3: In a separate bowl, add 1/4 cup of flour for dredging.
4: In another bowl, mix shredded coconut and Panko bread crumbs.
5: Dredge each shrimp in flour, then in the batter, and finally in the coconut mixture. Chill in the freezer for about 15 minutes.
6: Heat oil in a Dutch oven over medium-high heat and deep fry the shrimp until golden on both sides, about 1-2 minutes per side.
7: Serve over sweet chili sauce, top with scallions and cilantro, and enjoy!
