High Fructose Corn Syrup Free Tamari Coconut Shrimp with Sweet Chili Sauce
Total time40 min
Prep time20 min
Cook time20 min
4.7(18)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup milk
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1 ½ cups vegetable oil, for frying
For the sweet chili sauce
- ½ cup sweet chili sauce
- 1 tbsp fresh lime juice
- 1 tsp rice vinegar
- 1 tsp soy sauce
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Stir together the sweet chili sauce, lime juice, rice vinegar, and soy sauce in a small bowl until combined. Set aside.
- 2
Pat the shrimp dry with paper towels. Set up three shallow bowls: the first with the flour, garlic powder, onion powder, salt, and pepper whisked together; the second with the milk; the third with the shredded coconut and panko breadcrumbs tossed together.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!