Description
Coconut Shrimp with Sweet Chili Mayo is a delightful dish that brings the taste of the tropics to your table. This recipe features tender shrimp coated in a crispy blend of coconut and panko breadcrumbs, perfectly complemented by a sweet and tangy chili mayo. Whether you’re entertaining guests or treating your family to a special dinner, these crispy shrimp bites are sure to impress. Easy to prepare and versatile, they can be served as an appetizer, snack, or even a main course. With just a few simple ingredients and straightforward steps, you’ll have everyone raving about this flavorful creation.
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
- Vegetable oil for frying
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice (optional)
Instructions
- Rinse shrimp under cold water and pat dry.
- Set up three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with shredded coconut mixed with panko breadcrumbs.
- Dredge each shrimp in flour, dip in egg, then coat in the coconut-panko mixture.
- Heat vegetable oil in a large skillet over medium heat.
- Fry shrimp in batches for 2-3 minutes per side until golden brown.
- Drain on paper towels and make the dipping sauce by mixing sweet chili sauce and lime juice.
- Serve immediately on a platter with the dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 4 shrimp (approximately 120g)
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 140mg