Description
Coconut Shrimp with Sweet Chili Mayo is a delightful dish that combines the crispy texture of golden-brown shrimp coated in shredded coconut and panko breadcrumbs with a tangy, sweet dipping sauce. Perfect for appetizers, casual dinners, or beach-themed parties, this recipe is easy to prepare and sure to impress guests. The vibrant flavors and crunchy texture create an irresistible experience that elevates any meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice (optional)
Instructions
- Rinse the shrimp under cold water and pat dry with paper towels.
- Set up three coating stations: one with flour mixed with salt and pepper, one with beaten eggs, and one with a blend of shredded coconut and panko breadcrumbs.
- Dredge each shrimp in flour, dip it in eggs, then coat thoroughly in the coconut-panko mixture.
- Heat vegetable oil in a skillet over medium heat until hot but not smoking.
- Fry the shrimp in batches for about 2-3 minutes on each side until golden brown.
- Drain excess oil on paper towels.
- Mix sweet chili sauce with lime juice in a small bowl for dipping.
- Serve the crispy shrimp on a platter alongside the sweet chili mayo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 4 shrimp (100g)
- Calories: 331
- Sugar: 9g
- Sodium: 436mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 194mg