Easy Coconut Shrimp
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Servings
4
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Heat Level
-
Prep Time
15 mins
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Cook Time
15 mins
Ingredients
Coconut shrimp
- 1 lb (500 g) raw shrimp (16/20 count) peeled and deveined
- 1/4 cup (60 mL) all-purpose flour
- 1/2 tsp (2 mL) garlic powder
- 1/4 tsp (1 mL) salt
- Pinch cayenne pepper
- 2 eggs, lightly beaten
- 1/3 cup (75 mL) Blue Dragon Thai Sweet Chilli Sauce
- 1/3 cup (75 mL) shredded unsweetened coconut
- 1/3 cup (75 mL) panko breadcrumbs
- 1 tbsp (15 mL) chopped fresh cilantro
- Vegetable oil, for frying
- Lime wedges
Tropical rice
- 2 cups (500 mL) cooked long-grain rice
- 1/2 cup (125 mL) finely chopped mango
- 1/4 cup (60 mL) finely chopped fresh cilantro
- 1/4 cup (60 mL) finely chopped red onion
- 2 tsp (10 mL) lime zest
Instructions
Coconut shrimp
- Toss together shrimp, flour, garlic powder, salt and cayenne pepper. Beat eggs with 1 tbsp (15 mL) Blue Dragon Sweet Chilli Sauce; toss with shrimp. Shake off excess.
- Toss together coconut, breadcrumbs and cilantro; toss with shrimp until well coated. In saucepan, heat oil over medium heat to 350°F (180°C). Fry shrimp in batches for 3 or 4 minutes or until golden brown and cooked through.
Tropical Rice
- Combine rice, mango, cilantro, onion and lime zest.
- Serve Coconut shrimp with remaining Blue Dragon Sweet Chilli Sauce for dipping, lime wedges and Tropical Rice.
Recipe calls for
Notes
1. Combine rice, mango, cilantro, onion and lime zest. 2. Serve Coconut shrimp with remaining Blue Dragon Sweet Chilli Sauce for dipping, lime wedges and Tropical Rice.
