Coconut Shrimp with Sweet Chili Dip

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Shrimp, peeled and deveined (tails on)
• 1 cup Shredded coconut, sweetened
• 1 cup Panko breadcrumbs
• 1/3 cup All-purpose flour
• 2 each Eggs
• 1 bottle Sweet chili sauce
• 1 cup Vegetable oil (for frying)
• 1 1/2 cups White rice
• 1 bag (14 oz) Coleslaw mix

Instructions

1. Cook the white rice according to package directions.
2. Set up a breading station: flour seasoned with salt and pepper in one shallow dish, beaten eggs in a second, and the panko mixed with shredded coconut in a third.
3. Pat the shrimp dry. Dredge each shrimp in flour, then egg, then the coconut-panko mixture, pressing gently so it adheres.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering (a pinch of panko should sizzle immediately when dropped in). Fry the shrimp in batches, 2-3 minutes per side, until golden brown and fully opaque all the way through — cut one open to check there's no gray or translucent center.
5. Transfer to a paper-towel-lined plate to drain.
6. Toss the coleslaw mix with a splash of the sweet chili sauce as a quick slaw. Serve the coconut shrimp over rice with the slaw and the remaining sweet chili sauce for dipping.