Coconut Shrimp

Crispy coconut breaded shrimp with sweet and spicy dipping sauce.

Prep Time10

Cook Time7

Course: Appetizer

Cuisine: American

Keyword: appetizer recipes, shrimp recipes

Servings: people

Calories: 902kcal

Author: Vanjo Merano

Make the Sweet chili sauce by combining Good Life Minced Garlic, Thai chili pepper, and water in a food processor or blender. Blitz for 10 seconds. Set aside.
Pour vinegar in a saucepan. Let boil.
Pour the garlic, chili, and water mixture. Stir and cook for 2 minutes.
Add sugar. Stir until sugar dilutes completely. Season with salt and add ketchup.
Combine cornstarch and 1 ½ tablespoons of water. Stir until a slurry is formed. Pour the slurry into the saucepan. Stir right away. Continue cooking in medium heat while stirring until the sauce thickens to your desired consistency. Set the sauce aside.
Prepare the shrimp by seasoning with salt and ground black pepper. Let it stay for 5 minutes.
Make the batter by combining all batter ingredients in a bowl. Stir until the mixture smoothens. Set aside.
Combine Good Life Bread Crumbs and desiccated coconut in a bowl. Mix well. Set aside.
Dredge shrimp in flour one piece at a time. Dip it in the batter afterwards. Let the excess batter drip. Roll it next in bread crumb and desiccated coconut mixture. Arrange the coated shrimp on a clean plate. Note: Make sure that both sides get coated completely. Perform this step until all the shrimp are coated.
Heat oil in a pan. Fry the coconut shrimp by batch. You can flip the shrimp multiple times while frying until both sides turn golden brown in color.
Place the coconut shrimp on a plate lined with a paper towel after frying.
Arrange on a serving plate and serve with sweet chili sauce.
Share and enjoy!