Coconut Shrimp with Sweet Chili Mayo
Coconut Shrimp with Sweet Chili Mayo is a delightful dish that captures the essence of tropical flavors in every crispy bite. This easy-to-make recipe features succulent shrimp coated in a crunchy coconut and panko mixture, served alongside a zesty sweet chili mayo dipping sauce. Perfect for parties or casual dinners, this dish is sure to impress your guests or elevate your weeknight meals. The combination of sweetness from the coconut and the kick from the dipping sauce creates an irresistible flavor profile that everyone will enjoy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves approximately four people 1x
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Tropical/Seafood
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 shrimp under cold water and pat dry thoroughly with paper towels.
- Set up three separate bowls: one with flour mixed with salt and pepper, another with beaten eggs, and the last with a blend of shredded coconut and panko breadcrumbs.
- Dredge each shrimp in flour, dip in eggs, then coat with the coconut-panko mixture, pressing lightly to adhere.
- Heat vegetable oil in a skillet over medium heat until hot but not smoking (about 350°F).
- Fry shrimp in batches for 2-3 minutes on each side until golden brown and crispy.
- Drain cooked shrimp on paper towels to remove excess oil.
- For the dipping sauce, mix sweet chili sauce with lime juice if desired.
- Serve immediately alongside the dipping sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 271
- Sugar: 5g
- Sodium: 385mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 152mg