Description
Crispy coconut shrimp served with a rich and tangy sweet chili mayo, offering an explosion of tropical flavors.
Ingredients
Scale
- 1 pound medium to large shrimp, deveined and peeled
- 1 cup all-purpose flour
- 2 cups sweetened shredded coconut
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup sweet chili sauce
- Salt, to taste
- Oil, for frying
Instructions
- Prep your shrimp: Rinse under cold water and pat dry with paper towels.
- Set up your dredging station: Mix flour with salt in one bowl, whisk eggs in another, and combine coconut and panko breadcrumbs in a third bowl.
- Dredge each shrimp: Toss in flour, dip into egg, and coat with the coconut-panko mixture.
- Heat oil in a deep fryer or Dutch oven to 350°F.
- Fry the shrimp in batches for 2-3 minutes until golden brown.
- Drain on paper towels and serve.
- Make the sweet chili mayo: Combine mayonnaise with sweet chili sauce in a bowl, stirring until smooth.
Notes
For a healthier version, consider using an air fryer or baking the shrimp. Allow the coated shrimp to chill for 15-30 minutes for better adherence of the coating.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 200mg