Description
These crispy, golden-brown coconut shrimp are coated in a light tempura batter and fried to perfection. Paired with a flavorful dipping sauce made from sweet chili sauce, soy sauce, honey, ginger, and garlic, this dish is sure to impress as an appetizer or main course.
Ingredients
Scale
For the Shrimp Tempura:
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup shredded coconut
- 1 cup ice-cold water
- Oil for frying
For the Dipping Sauce:
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
Instructions
- Prepare the Shrimp:
- In a bowl, whisk together the flour, cornstarch, salt, and black pepper.
- Add the ice-cold water gradually, whisking until the batter reaches a smooth consistency.
- Place the shredded coconut in a shallow dish.
- Dip each shrimp into the batter, then roll it in the shredded coconut until well coated.
- Fry the Shrimp:
- Heat oil in a deep frying pan or wok to 375°F (190°C).
- Fry the shrimp in batches, cooking for 2-3 minutes per side or until golden brown and crispy.
- Use a slotted spoon to remove the shrimp from the oil and drain on paper towels.
- Make the Dipping Sauce:
- In a small bowl, combine sweet chili sauce, soy sauce, honey, grated ginger, and minced garlic. Mix until well combined.
- Serve:
- Arrange the fried shrimp on a plate and serve with the dipping sauce on the side.
Notes
- You can substitute the shrimp with other seafood like fish fillets or even chicken for a different variation.
- For extra crunch, try adding panko breadcrumbs to the coconut coating.
- Serve with a side of fresh vegetables or a light salad for a more balanced meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes