Crispy Coconut Shrimp
Very easy
Hannah
Hannah

Crispy Coconut Shrimp

7 minutesPrep time

15 minutesCook time

410 cal.Per serving

Ingredients for 1

Raw shrimp (frozen)

100 g

Raw shrimp (frozen)

Egg

1/2

Egg

Flour (all-purpose)

2 tbsp

Flour (all-purpose)

Coconut (shredded, unsweetened)

2 tbsp

Coconut (shredded, unsweetened)

Bread crumbs (plain)

2 tbsp

Bread crumbs (plain)

Sweet chili sauce

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!