Description
Coconut Shrimp with Sweet Chili Mayo is a delicious appetizer featuring crispy shrimp coated in coconut flakes, served with a sweet and spicy dipping sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 cup sweet chili sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Oil for frying
Instructions
- In a bowl, mix the sweet chili sauce and lime juice; set aside for dipping.
- Prepare three separate bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
- Season the flour with salt and pepper.
- Dip each shrimp first in the flour, then in the egg, and finally coat with the coconut-panko mixture.
- Heat oil in a frying pan over medium heat.
- Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
- Remove from oil and drain on paper towels.
- Serve hot with the sweet chili mayo on the side.
Notes
- For extra flavor, marinate the shrimp in lime juice and garlic before coating.
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Can be baked instead of fried for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4 shrimp
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Coconut Shrimp, Sweet Chili Mayo, Appetizer, Seafood