Coconut Shrimp with Sweet Chili Glaze - Paul Piazza Shrimp

Coconut Shrimp with Sweet Chili Glaze.

Coconut Shrimp with Sweet Chili Glaze.


  • 2# 16/20 wild caught gulf shrimp peeled deveined tail on
  • 1 cup cornstarch
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 3 cups sweetened shredded coconut
  • 4 large egg whites
  • Vegetable oil (for deep-frying)
  • 1 12oz bottle sweet chili sauce


Time: About 30 minutes | Serves: 4

Peel and devein shrimp if needed. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in a separate dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture and shake off excess. Dip the shrimp into egg whites and press shrimp into coconut. Turn shrimp over and press into coconut again to coat both sides.

In a large pan heat 2 inches of oil to 350°F. Working in batches add breaded shrimp into hot oil and deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Sweet Chili dipping sauce.

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