Sunday, January 23, 2011

Coconut Shrimp with Sweet Chili Sauce

I had a coupon for Frank's Red Hot Sweet Chili Sauce, so I decided to pick up a bottle and use it for dipping these awesome coconut shrimp.

These were great. Fresh gulf shrimp were out of season, so I ended up using American farm-raised shrimp instead. This is similar to the coconut shrimp we made a while back, except for the dipping sauce.

Makes: 2 servings
Prep time: 5 minutes
Cook time: 20 minutes
Printable Recipe


  • 1 lb 20-24 count shrimp, peeled, deveined and butterflied
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 1 cup shredded and sweetened coconut flake
  • Oil, for frying

1. Heat oil in a Dutch oven over medium-high heat.

2. Place flour in a bowl or pie pan. Beat eggs and place in another bowl. In a third bowl, place the coconut.

3. Working in batches, put the shrimp in the flour and coat. Shake off the excess. Next place shrimp in eggs and coat. Shake off the excess. Finally, cover shrimp in coconut and fry until golden, 2-3 minutes per side. Remove to a paper towel-lined plate.

4. Serve hot with Frank's Red Hot Sweet Chili Sauce.

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