Description
A tropical dish featuring crispy coconut shrimp served with a creamy sweet chili mayo dipping sauce, perfect for gatherings or casual dinners.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1 cup all-purpose flour
- Salt and pepper, to taste
- Oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon lime juice
Instructions
- Prepare the Dipping Sauce: In a mixing bowl, combine the mayonnaise, sweet chili sauce, and lime juice. Stir until smooth, then set aside.
- Set Up Your Breading Station: Arrange three bowls in a row with seasoned flour in the first, beaten eggs in the second, and a mixture of shredded coconut and panko breadcrumbs in the third.
- Heat the Oil: In a deep skillet, pour in enough oil to submerge the shrimp and heat over medium-high to about 350°F.
- Bread the Shrimp: Dredge each shrimp in flour, dip in beaten eggs, then roll in the coconut-panko mixture.
- Fry to Perfection: Carefully fry shrimp for 2-3 minutes per side until golden brown. Avoid overcrowding the pan.
- Drain: Remove shrimp to paper towels to drain excess oil.
- Serve Warm: Present the coconut shrimp alongside the sweet chili mayo for dipping.
Notes
Ensure shrimp are well-dried before breading for a better coating. You can prepare and bread shrimp a few hours in advance.
Nutrition
- Serving Size: 4 shrimp with mayo
- Calories: 480
- Sugar: 2g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg