Ingredients:

  • 1 pound (450 g) large shrimp, peeled and deveined (16-20 count)
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100 g) panko breadcrumbs
  • 1 cup (75 g) unsweetened shredded coconut
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable oil, for frying
  • ½ cup (120 ml) sweet chili sauce
  • 2 tablespoons lime juice

Instructions:

  1. Pat the shrimp dry with paper towels and season with salt and pepper.
  2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, shredded coconut, garlic powder, paprika, salt, and pepper.
  3. Dredge shrimp in flour, dip in beaten egg, and press into the coconut panko mixture to coat.
  4. Chill the breaded shrimp on a tray for 30 minutes.
  5. Heat oil in a frying pan or deep fryer over medium-high heat to 350°F (175°C).
  6. Add shrimp to the hot oil in batches, frying until golden brown, about 2-3 minutes per side. Check for an internal temperature of 165°F (74°C).
  7. Remove shrimp with a slotted spoon and drain on paper towels. Serve hot with dipping sauce.