Coconut Shrimp with Sweet Chili Mayo: An Amazing Ultimate Recipe
Coconut Shrimp with Sweet Chili Mayo is a mouthwatering dish that brings the tropics to your table. This recipe features large shrimp coated in a crunchy blend of shredded coconut and panko breadcrumbs, perfectly fried to golden perfection. Paired with a sweet chili mayo dip, it’s an irresistible combination of flavors that will delight your taste buds. Whether you’re entertaining guests or treating your family to a special dinner, this quick and easy recipe is sure to impress. Enjoy the crispy texture, vibrant dipping sauce, and the satisfaction of a homemade dish that’s both comforting and exotic.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
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.
- Set up a breading station with three bowls: flour mixed with salt and pepper, beaten eggs, and a mixture of shredded coconut and panko.
- Dredge each shrimp in flour, dip in egg, then coat in coconut-panko mixture.
- Heat vegetable oil in a skillet over medium heat until hot.
- Fry shrimp in batches for 2-3 minutes on each side until golden brown.
- Transfer cooked shrimp to paper towels to drain excess oil.
- For the dipping sauce, combine sweet chili sauce with lime juice if desired.
- Serve coconut shrimp on a platter alongside the dipping sauce.
Nutrition
- Serving Size: 4 shrimp (140g)
- Calories: 360
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg