Coconut shrimp with sweet Thai chili sauce

Steps

1. 1Prepare the shrimp

   Peel and devein the shrimp, leaving the tails on. Butterfly each shrimp by cutting along the back.

   Shrimps
2. 2Season the shrimp

   Season the prepared shrimp with salt and pepper to taste.

   ShrimpsSaltBlack pepper
3. 3Set up breading station

   Prepare three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and coconut flakes.

   All-purpose flourEggPankoShredded coconut
4. 4Coat the shrimp

   Dredge each shrimp first in flour, then in beaten eggs, and finally coat generously with the panko-coconut mixture. Press the coating to adhere.

   ShrimpsAll-purpose flourEggPankoShredded coconut
5. 5Fry the shrimp4 min

   Fry the breaded shrimp in hot oil until golden brown and crispy, about 3-4 minutes per side. Alternatively, air fry or bake until crispy.

   Air fryer method: cook at 200°C (400°F) for 8-10 minutes, flipping halfway through

   Shrimps
6. 6Make the sauce5 min

   In a small saucepan, combine maple syrup, grated ginger, minced garlic, red chili flakes, sweet chili sauce, and rice vinegar. Bring to a simmer and cook until slightly thickened.

   Adjust the amount of chili flakes to control the heat level

   Maple syrupGingerGarlicChili flakesSweet chili sauceRice vinegar
7. 7Serve

   Transfer the crispy coconut shrimp to a serving platter. Serve immediately with the warm sweet Thai chili sauce on the side for dipping.

   Shrimps