Description
Coconut Shrimp with Sweet Chili Mayo is a delicious tropical dish that brings the taste of the beach right to your dining table. This recipe features succulent, crispy shrimp coated in a delightful mixture of sweetened coconut and panko breadcrumbs, resulting in an irresistible crunch. Paired with a creamy sweet chili dipping sauce, this dish is perfect for both casual family dinners and festive gatherings.
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 under cold water and pat dry with paper towels.
- Set up your breading station with three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with shredded coconut and panko.
- Dredge each shrimp in flour, then dip into the egg mixture, and finally coat thoroughly in the coconut-panko mixture.
- Heat vegetable oil in a large skillet over medium heat until hot.
- Fry shrimp in batches for 2-3 minutes on each side until golden brown and crispy.
- Drain cooked shrimp on paper towels and serve with sweet chili mayo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 5 shrimp (approximately 85g)
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 170mg