Description
Coconut Shrimp with Sweet Chili Mayo is a tropical delight that transforms any meal into a festive occasion. This recipe features succulent shrimp coated in a crispy blend of shredded coconut and panko breadcrumbs, delivering a perfect crunch. Paired with a zesty sweet chili mayo, this dish is not only easy to prepare but also incredibly versatile—ideal as an appetizer, snack, or main course.
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 and pat dry.
- Set up three bowls: one with seasoned flour, one with beaten eggs, and one with coconut and panko.
- Dredge each shrimp in flour, dip in eggs, then coat in the coconut-panko mixture.
- Heat oil in a skillet over medium heat.
- Fry the shrimp in batches for about 2-3 minutes per side until golden brown.
- Drain on paper towels and serve with sweet chili mayo for dipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 4 shrimp (113g)
- Calories: 327
- Sugar: 8g
- Sodium: 425mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 162mg