Thai Coconut Shrimp

Name: Thai Coconut Shrimp
Ingredients: 24 None raw medium shrimp, peeled, deveined; 3 tbsp all-purpose flour; 2 None eggs, lightly beaten; 1 1/4 cups shredded coconut; 1/2 cup sweet chili sauce; 2 tbsp fresh cilantro leaves, coarsely chopped

6 ingredients

4 steps

Ingredients

24 None raw medium shrimp, peeled, deveined
3 tbsp all-purpose flour
2 None eggs, lightly beaten
1 1/4 cups shredded coconut
1/2 cup sweet chili sauce
2 tbsp fresh cilantro leaves, coarsely chopped

Directions

1

Preheat oven to 350°F. Lightly oil 2 baking trays.
2

Coat shrimp in flour, shaking off excess. Dip in egg then coat in coconut. Thread onto soaked bamboo skewers and arrange in a single layer on prepared trays. Bake for 15 mins, or until cooked through.
3

Meanwhile, combine remaining ingredients in a small bowl with 2 tbsp water to make a dipping sauce.
4

Serve hot shrimp with dipping sauce.