COCONUT SHRIMP WITH SWEET CHILI DIPPING SAUCE

Ingredients:

24 jumbo shrimp, peeled and de-veined

1 tsp salt

¼ tsp black pepper

½ tsp granulated garlic

¾ cup flour

2 eggs, beaten

1 cup finely shredded coconut, unsweetened

½ cup panko bread crumbs

3 cups Oil (canola, soy or avocado)

¾ cup 3 Dragons Gluten Free Sweet Chili Sauce

Directions:

1. 1. Season shrimp with salt, black pepper, and granulated garlic. 

2. Place flour in a shallow bowl, eggs in a second shallow bowl, and coconut with panko bread crumbs in a third shallow bowl.

3. One by one, add shrimp to the flour, then the egg wash, followed by the coconut mixture.

4. Place breaded shrimp on a sheet pan.  

5. Fried Shrimp: Fill a deep sauté pan with 2 cups of oil and heat to 375°F. Place 6-8 shrimp in the pan at a time, and cook until golden brown and crispy, about 3-5 min. Flip shrimp halfway through cooking. Lightly sprinkle with sea salt immediately after frying.

   Air-Fryer Method: Spray breaded shrimp generously with avocado oil. Heat the air fryer to 375°F. Cook 6-8 breaded shrimp at a time, being careful not to overcrowd the air fryer. Cook for 3-5 minutes until golden brown and crispy. Lightly sprinkle with sea salt immediately after frying.

6. Serve warm, dipped with Sweet Chili Sauce.