Coconut Shrimp Skewers
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup vegetable oil
- Wooden skewers soaked in water for 30 minutes
For the dipping sauce:
- 1/4 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1/4 tsp red pepper flakes
Instructions
- Preheat the oven to 375°F.
- In a shallow dish, mix together the shredded coconut, panko breadcrumbs, salt, black pepper, and cayenne pepper.
- Place the flour in another shallow dish, and the beaten eggs in a third shallow dish.
- Thread the shrimp onto the wooden skewers, making sure they are straight and evenly spaced.
- Dip each shrimp skewer into the flour, shaking off any excess. Then dip it into the beaten eggs, and finally coat it in the coconut mixture, pressing the mixture onto the shrimp to make sure it sticks.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp skewers and cook for 2-3 minutes on each side, until golden brown.
- Transfer the shrimp skewers to a baking sheet lined with parchment paper, and bake in the preheated oven for 5-7 minutes, until cooked through.
- While the shrimp are baking, make the dipping sauce by whisking together the sweet chili sauce, soy sauce, honey, lime juice, and red pepper flakes in a small bowl.
- Serve the coconut shrimp skewers hot, with the dipping sauce on the side. Enjoy!
With their crispy coating of sweetened shredded coconut and panko breadcrumbs, these shrimp are a perfect blend of sweet and savory. And the dipping sauce, with its combination of sweet chili sauce, soy sauce, honey, lime juice, and red pepper flakes, adds just the right amount of heat and tanginess to balance out the sweetness of the shrimp.
To make these skewers, start by peeling and deveining a pound of large shrimp. Then, mix together the shredded coconut, panko breadcrumbs, salt, black pepper, and cayenne pepper in a shallow dish. In another shallow dish, place the flour, and in a third shallow dish, beat the eggs. Thread the shrimp onto wooden skewers, dip each skewer into the flour, then the beaten eggs, and finally coat it in the coconut mixture.
Heat some vegetable oil in a large skillet over medium-high heat, and cook the shrimp skewers for 2-3 minutes on each side, until golden brown. Then, transfer them to a baking sheet lined with parchment paper, and bake in a preheated oven for 5-7 minutes, until cooked through.
While the shrimp are baking, whisk together the sweet chili sauce, soy sauce, honey, lime juice, and red pepper flakes in a small bowl to make the dipping sauce.
Serve the coconut shrimp skewers hot, with the dipping sauce on the side. These skewers are perfect for a summer barbecue or a tropical-themed party, and are sure to be a hit with seafood lovers and coconut fans alike. So go ahead and indulge in a little taste of the tropics with these delicious coconut shrimp skewers!