Ingredients Jump to Instructions ↓

  1. 3/4 cup panko (Japanese breadcrumbs) 3/4 cup unsweetened shredded coconut 2 teaspoons finely grated lime peel 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 large eggs 18 uncooked large shrimp, peeled, deveined, tails left intact Peanut oil (for frying)

Instructions Jump to Ingredients ↑

  1. In a medium sized, shallow bowl mix together the panko, coconut, lime peel, salt, and pepper.

  2. In a separate bowl whisk the eggs until thoroughly blended. Add the shrimp to the bowl and toss to coat with the eggs.

  3. Working with 1 shrimp at a time, remove a shrimp from the beaten eggs and coat with the panko/coconut mixture. Place shrimp on a baking sheet lined with wax paper. When all the shrimp have been coated, cover and chill for about 1/2 hour.

  4. Pour about 3/4 inch of peanut oil into large skillet; heat over medium-high heat. Working in small batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain.

  5. Arrange shrimp on a serving platter and serve warm accompanied by sweet and sour sauce or Thai sweet chili sauce.


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