Coconut Shrimp with Sweet Chili Sauce

Instructions

1. Prepare the shrimp
   Pat the shrimp dry with paper towels. Make sure they are completely dry to ensure the coating sticks properly. Leave the tails on for easy handling.
2. Set up the breading station
   In a shallow bowl, mix the flour, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs, mixing well to integrate.
3. Coat the shrimp
   Working with one shrimp at a time, dredge in the flour mixture, shaking off excess. Dip into beaten eggs, then press into the coconut-panko mixture, ensuring the shrimp is thoroughly coated. Place on a tray and repeat with remaining shrimp.
4. Heat the oil
   In a large, deep skillet, heat oil to 350°F (175°C). Use enough oil to reach about 1/2 inch depth. If you don't have a thermometer, test by dropping a small piece of bread in the oil - it should sizzle and turn golden in about 60 seconds.
5. Fry the shrimp
   Carefully place shrimp in the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
6. Prepare the dipping sauce
   In a small bowl, combine the sweet chili sauce with lime juice. Stir well to incorporate. For a spicier sauce, add a pinch of red pepper flakes.
7. Serve
   Transfer the coconut shrimp to a serving platter. Sprinkle with chopped cilantro and serve immediately with the sweet chili dipping sauce on the side. Garnish with lime wedges if desired.