Description
Indulge in the tropical delight of Coconut Shrimp with Sweet Chili Mayo, a dish that transforms your kitchen into a paradise. This easy-to-make recipe features succulent shrimp coated in crispy coconut and panko, perfectly paired with a zesty sweet chili mayo. Ideal for parties, family gatherings, or cozy dinners, it’s sure to impress. Enjoy the crunch and flavor in every bite while dipping into the creamy sauce. Get ready to elevate your dining experience!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut
- ½ cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil (for frying)
- ½ cup sweet chili sauce
- 1 tablespoon lime juice (optional)
Instructions
- Rinse shrimp under cold water and pat dry.
- Set up a breading station with three bowls: one with flour, salt, and pepper; one with beaten eggs; and the last with coconut and panko.
- Dredge each shrimp in flour, dip in egg, then coat in the coconut-panko mixture.
- Heat vegetable oil in a skillet over medium heat until hot.
- Fry shrimp in batches for 2-3 minutes on each side until golden brown.
- Transfer to paper towels to drain excess oil.
- Mix sweet chili sauce with lime juice (if using) for dipping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 4 shrimp (approximately 100g)
- Calories: 302
- Sugar: 4g
- Sodium: 413mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 190mg