Coconut Shrimp Skewers
These coconut shrimp skewers are a delicious and easy appetizer or main dish. The shrimp are coated in a mixture of sweetened shredded coconut and panko breadcrumbs, then pan-fried and baked until crispy and golden. They are served with a sweet and spicy dipping sauce that complements the flavors perfectly.
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!