Coconut Shrimp with Sweet Chili Sauce

Coconut Shrimp with Sweet Chili Sauce

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes 

Quick and easy shrimp coated in a crispy golden brown coconut, served with sweet chili sauce for dipping.*

ingredients

         1 pound shrimp, peeled and deveined

         salt and pepper

         1/3 cup flour 

         2 eggs, lightly beaten

         3/4 cup panko breadcrumbs

         3/4 cup shredded coconut 

         oil for frying

Chili Sauce

Equal parts of bottled sweet chili sauce and marmalade

directions

1. Season the shrimp with salt and pepper, dredge them in flour, then dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
2. Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.

*The original recipe from Closet Cooking specified sweet chili sauce. Straight out of the bottle, it was too strong and garlicky for me. I added an equal amount of marmalade and it was perfect.