Thai Coconut Shrimp - cooking recipe

Ingredients

24 None raw medium shrimp, peeled, deveined
3 tbsp all-purpose flour
2 None eggs, lightly beaten
1 1/4 cups shredded coconut
1/2 cup sweet chili sauce
2 tbsp fresh cilantro leaves, coarsely chopped

Preparation

Preheat oven to 350\u00b0F. Lightly oil 2 baking trays.
Coat shrimp in flour, shaking off excess. Dip in egg then coat in coconut. Thread onto soaked bamboo skewers and arrange in a single layer on prepared trays. Bake for 15 mins, or until cooked through.
Meanwhile, combine remaining ingredients in a small bowl with 2 tbsp water to make a dipping sauce.
Serve hot shrimp with dipping sauce.