Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup all-purpose flour
  • 1/2 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Vegetable oil for frying
  • 1/2 cup sweet chili sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sriracha

Instructions:

  1. Pat the shrimp dry with paper towels. Season shrimp with salt, pepper, garlic powder, and paprika.
  2. Place flour in one bowl, buttermilk in a second bowl, and combine shredded coconut and panko in a third bowl.
  3. Dredge shrimp in flour, shaking off excess. Dip into buttermilk, then press into the coconut-panko mixture to coat.
  4. Place breaded shrimp on a tray and refrigerate for 30 minutes.
  5. In a frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
  6. Fry shrimp in small batches for about 3-4 minutes per side until golden brown.
  7. In a small bowl, whisk together sweet chili sauce, lime juice, and sriracha.
  8. Plate the shrimp and serve immediately with the dipping sauce on the side.