Very easy
Hannah
Crispy Coconut Shrimp
7 minutesPrep time
15 minutesCook time
410 cal.Per serving
Ingredients for 1
100 g
Raw shrimp (frozen)
1/2
Egg
2 tbsp
Flour (all-purpose)
2 tbsp
Coconut (shredded, unsweetened)
2 tbsp
Bread crumbs (plain)
1 tbsp
Sweet chili sauce
Utensil
Oven
recipe
- Step 1
Preheat the oven to 190°C. Thaw the shrimp if necessary. In a bowl, combine Panko breadcrumbs & shredded coconut. - Step 2
In another small bowl, beat the egg. - Step 3
In a 3rd bowl, add flour with a pinch of salt & pepper. Mix to combine. - Step 4
Dredge the thawed shrimp in flour, shaking off any excess. Then coat the shrimp in egg, followed by the coconut-Panko mixture. Place the coated shrimp on a plate & repeat with the rest. - Step 5
Arrange coated shrimp in an even layer on a lined sheet tray. Cook at 190°C for 15 min, flipping halfway. Shrimp should be crispy & golden on the outside. - Step 6
Serve the shrimp immediately with sweet chili sauce. Enjoy!