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Coconut Shrimp with Sweet Chili Mayo: A Tasty Delight!


  • Author: Jessica
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

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

  1. In a bowl, mix the sweet chili sauce and lime juice; set aside for dipping.
  2. Prepare three separate bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
  3. Season the flour with salt and pepper.
  4. Dip each shrimp first in the flour, then in the egg, and finally coat with the coconut-panko mixture.
  5. Heat oil in a frying pan over medium heat.
  6. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
  7. Remove from oil and drain on paper towels.
  8. 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