Spicy Thai Coconut Shrimp
80% authentic · Thai-inspired
A flavorful twist on coconut shrimp, incorporating Thai chili paste and lime for a sweet, spicy, and tangy profile.
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Ingredients
- Large shrimp, peeled and deveined1 lb
- All-purpose flour1 cup
- Eggs2
- Sweetened shredded coconut1.5 cups
- Panko breadcrumbs1/2 cup
- Thai red chili paste1-2 tbsp
- Lime zest1 tsp
- Vegetable oil, for frying3 cups
- Salt1 tsp
- Black pepper1/2 tsp
- Fresh cilantro, for garnish1/4 cup
- Lime wedges, for serving4
Steps
- 1
Pat shrimp dry. Season with salt and pepper.
- 2
In a shallow dish, mix flour with Thai red chili paste.
- 3
Set up two more shallow dishes: one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, and lime zest.
- 4
Dredge each shrimp in the chili-flour mixture, then dip in egg, and finally coat thoroughly with the coconut-lime mixture.
- 5
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C).
- 6
Fry shrimp in batches, about 2-3 minutes per side, until golden brown and cooked through.
- 7
Remove shrimp with a slotted spoon and drain on paper towels.
- 8
Garnish with fresh cilantro and serve with lime wedges.
