Coconut Shrimp with Sweet Chili Mayo
Coconut Shrimp with Sweet Chili Mayo is a tropical delight that combines crispy, coconut-breaded shrimp with a zesty dipping sauce. This dish is perfect for any occasion, from casual family dinners to festive gatherings. The crunchy texture of the shrimp pairs beautifully with the sweet chili mayo, creating a mouthwatering experience that will leave your guests asking for more. With easy-to-follow instructions, anyone can create this culinary masterpiece in their own kitchen.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
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 and pat dry the shrimp thoroughly.
- Set up three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and another with shredded coconut and panko breadcrumbs combined.
- Dredge each shrimp in flour, dip into egg, then coat in the coconut-panko mixture.
- In a large skillet, heat vegetable oil over medium heat. Fry shrimp in batches for 2-3 minutes per side until golden brown.
- Transfer cooked shrimp to paper towels to drain excess oil.
- In a small bowl, mix sweet chili sauce and lime juice if desired.
- Serve crispy coconut shrimp on a platter alongside sweet chili mayo for dipping.
Nutrition
- Serving Size: 5 shrimp (150g)
- Calories: 360
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg