Easy Coconut Shrimp
-
Servings
4
-
Heat Level
-
Prep Time
15 mins
-
Cook Time
15 mins
Ingredients
Coconut shrimp
- 1 lb (500 g) raw shrimp (16/20 count) peeled and deveined
- 1/4 cup (60 mL) all-purpose flour
- 1/2 tsp (2 mL) garlic powder
- 1/4 tsp (1 mL) salt
- Pinch cayenne pepper
- 2 eggs, lightly beaten
- 1/3 cup (75 mL) Blue Dragon Thai Sweet Chili Sauce
- 1/3 cup (75 mL) shredded unsweetened coconut
- 1/3 cup (75 mL) panko breadcrumbs
- 1 tbsp (15 mL) chopped fresh cilantro
- Vegetable oil, for frying
- Lime wedges
Tropical rice
- 2 cups (500 mL) cooked long-grain rice
- 1/2 cup (125 mL) finely chopped mango
- 1/4 cup (60 mL) finely chopped fresh cilantro
- 1/4 cup (60 mL) finely chopped red onion
- 2 tsp (10 mL) lime zest
Instructions
Coconut shrimp
- Toss together shrimp, flour, garlic powder, salt and cayenne pepper. Beat eggs with 1 tbsp (15 mL) Blue Dragon Thai Sweet Chili Sauce; toss with shrimp. Shake off excess.
- Toss together coconut, breadcrumbs and cilantro; toss with shrimp until well coated. In saucepan, heat oil over medium heat to 350°F (180°C). Fry shrimp in batches for 3 or 4 minutes or until golden brown and cooked through.
Tropical Rice
- Combine rice, mango, cilantro, onion and lime zest.
- Serve Coconut shrimp with remaining Blue Dragon Thai Sweet Chili Sauce for dipping, lime wedges and Tropical Rice.
Recipe calls for
