Coconut Shrimp with Sweet Chili Mayo
Coconut Shrimp with Sweet Chili Mayo is a delightful dish that perfectly balances crispy textures with rich, tropical flavors. This easy recipe features succulent shrimp coated in a crunchy mixture of shredded coconut and panko breadcrumbs, then fried to golden perfection. Paired with a tangy sweet chili mayo, it’s an irresistible appetizer or main course that will impress your family and friends at any gathering. Whether for game day, an elegant dinner party, or a casual weeknight meal, this dish is sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Appetizer/Main Course
- Method: Frying
- Cuisine: Tropical/Asian
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.
- Set up three bowls: one with seasoned flour, one with beaten eggs, and one with a mixture of coconut and breadcrumbs.
- Dredge each shrimp in flour, dip in egg, then coat in the coconut-panko mixture.
- Heat vegetable oil in a skillet over medium heat. Fry shrimp in batches for 2-3 minutes on each side until golden brown.
- Drain excess oil on paper towels.
- Mix sweet chili sauce and lime juice (if using) for dipping.
- Serve the crispy shrimp on a platter with the sauce.
Nutrition
- Serving Size: 4 shrimp (100g)
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg