Coconut shrimp with a chili dip
- Prep time: 35 min
- Difficulty: easy
- Cannot be frozen
1 tbsp canola oil
2 large eggs
Pinch kosher salt
Pinch freshly ground black pepper
60 g | 2 oz | 1 cup panko breadcrumbs
85 g | 3 oz | 1 cup flaked coconut, unsweetened
80 g | 3 oz | 2/3 cup all-purpose flour
1 tsp garlic powder
1/2 tsp paprika
500 g | 18 oz | 3 1/2 cups large raw shrimp (about 20), peeled and de-veined with tails intact
sweet chili sauce, to serve
Preheat oven to 220°C (200° fan) | 425°F | gas 7. Grease a large rimmed baking sheet with canola oil.
Beat eggs with salt and pepper in a shallow bowl. Combine panko breadcrumbs and coconut in a second shallow bowl. Stir together flour, garlic powder, paprika and 1/2 tsp of both salt and pepper in a third shallow bowl.
Add shrimp to flour mixture, turning to coat. Shake off excess before dipping into egg. Let excess egg run back into dish before dredging shrimp in breadcrumb mixture to coat; press mixture onto shrimp to help adhere.
Arrange shrimp on prepared baking sheet, spaced apart. Bake for about 10-12 minutes until golden-brown, turning once.
Remove from oven and let cool briefly before serving with sweet chili sauce as a dip.