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Golden Coconut Shrimp with Chili Honey Dip is an enticing dish that perfectly marries the crispiness of fried shrimp with the tropical sweetness of coconut. This recipe serves as an exquisite appetizer or a crowd-pleasing party snack, making it a favorite at gatherings and festive occasions. The allure of this dish lies not only in its golden-brown appearance but also in the delightful interplay of flavors—succulent shrimp enveloped in a crispy coconut crust, paired with a spicy-sweet dip that tantalizes the taste buds.

Golden Coconut Shrimp with Chili Honey Dip

Experience a taste of the tropics with Golden Coconut Shrimp and a spicy Chili Honey Dip! This delightful dish combines crispy, golden-brown shrimp with a luscious coconut crust, making it perfect for appetizers or festive gatherings. The combination of sweet coconut and the heat of sriracha in the dip provides a vibrant flavor experience. Follow this recipe for a standout dish that will impress guests and tantalize taste buds at any occasion. Enjoy the journey of cooking and savor every delicious bite!
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Ingredients
  

For the Coconut Shrimp:

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs, beaten

1 cup unsweetened shredded coconut

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Vegetable oil for frying

For the Chili Honey Dip:

1/2 cup honey

1 tablespoon sriracha (adjust to taste)

1 teaspoon lime juice

Pinch of salt

Instructions
 

Prepare the Shrimp: In a bowl, combine the garlic powder, paprika, salt, and pepper. Toss the shrimp in the spice mix to coat evenly.

    Set Up Breading Station: In three separate bowls, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.

      Bread the Shrimp: First, coat each shrimp in flour, shaking off the excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, coat it generously with the coconut and panko mixture, pressing gently to adhere.

        Heat Oil: In a large skillet, pour enough vegetable oil to cover the bottom by about 1/4 inch. Heat over medium heat until shimmering.

          Fry the Shrimp: Working in batches, add the breaded shrimp to the hot oil. Fry for about 2-3 minutes on each side until they are golden brown and crispy. Remove them and place on a plate lined with paper towels to drain excess oil.

            Prepare the Chili Honey Dip: In a small bowl, combine honey, sriracha, lime juice, and a pinch of salt. Stir until well mixed. Adjust the sriracha to your spice preference.

              Serve: Arrange the coconut shrimp on a serving platter and serve warm alongside the chili honey dip.

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4