Coconut Shrimp with Sweet Chili Mayo
Coconut Shrimp with Sweet Chili Mayo is a delightful seafood dish that combines the crunch of golden, crispy shrimp with the sweet and tangy flavors of a homemade dipping sauce. This recipe is perfect for gatherings, casual dinners, or as an elegant appetizer that will impress your guests. The combination of shredded coconut and crunchy panko breadcrumbs creates a satisfying texture, while the sweet chili mayo adds a zesty kick. Quick to prepare and easy to make, this dish promises to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Approximately 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
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 shrimp under cold water and pat dry with paper towels.
- Set up three bowls: one with flour mixed with salt and pepper, another with beaten eggs, and the third with a mixture of shredded coconut and panko breadcrumbs.
- Dredge each shrimp in flour, dip into the egg wash, then coat thoroughly in the coconut-panko mixture.
- Heat vegetable oil in a large skillet until hot but not smoking.
- Fry shrimp in batches for about 2-3 minutes on each side until golden brown.
- Drain on paper towels.
- Mix sweet chili sauce with lime juice (if using) for dipping.
- Serve warm on a platter alongside the dipping sauce.
Nutrition
- Serving Size: 4 shrimp (about 100g)
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 150mg