Coconut Shrimp with Sweet Chili Sauce

Coconut Shrimp with Sweet Chili Sauce

You could share this Coconut Shrimp dish as an appetizer, it also makes fabulous finger food for a party or serve it as a light dinner. This recipe comes together very easily and quickly in a simple process and the homemade version tastes much better than at a restaurant.

Ingredients

  • Large Shrimp, peeled and deveined with tail-on  ·  24 
  • Eggs  ·  4 
  • Corn Starch  ·  2 tablespoons 
  • Sweetened Shredded Coconut  ·  2 cups 
  • Coconut Flour  ·  4 tablespoons 
  • Vegetable oil  ·  3 cups 
  • Herbie's Mild Chili Powder  ·  1 tablespoon 
  • Sweet Chili Sauce  ·  1 cup 
  • bunch Chives, thinly sliced  ·  1 
  • Salt  ·   

Instructions

You could share this Coconut Shrimp dish as an appetizer, it also makes fabulous finger food for a party or serve it as a light dinner. This recipe comes together very easily and quickly in a simple process and the homemade version tastes much better than at a restaurant.

Start by butterflying the shrimp by carefully slicing the shrimp down the back until the only thing holding them together is the tail. Set aside in the refrigerator.

Set up your breading station by using 2 med. bowls: Add the egg and the cornstarch to the first bowl and whisk until smooth. Then add the shredded coconut, coconut flour, and Herbie’s Mild Chili Powder to the second bowl; season with salt and mix until incorporated.

In a large heavy bottomed pot add the vegetable oil and heat over med high heat until the oil reaches 350 degrees.

Meanwhile, take the shrimp out of the refrigerator and dip them in the egg wash first then the coconut mixture. Make sure to press the shredded coconut all the way around each shrimp to ensure that they are fully covered. Repeat the process with all 24 shrimp before frying.

Once the oil is up to temperature dip about 6 shrimp at a time in the oil. Fry for about 3 min. until they are all a deep brown color on the outside. Drain on paper towels.

Serve the coconut shrimp immediately, garnish with chives and chili sauce on the side.

Chef Tommy’s Tips:

  • Don’t have coconut flour? No worries, replace the coconut flour with standard all-purpose flour.