Seed Oil Free Tamari Coconut Shrimp with Sweet Chili Sauce
Total time40 min
Prep time20 min
Cook time20 min
4.7(18)
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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
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
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.
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