Coconut Shrimp with Sweet Chili Mayo
Coconut Shrimp with Sweet Chili Mayo is a delightful seafood dish that brings tropical flavors to your table. This recipe features perfectly crispy shrimp coated in a luscious blend of shredded coconut and panko breadcrumbs, paired with a zesty sweet chili dipping sauce. Ideal for parties or family dinners, this dish is quick to prepare and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- 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 three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with the coconut-panko mixture.
- Dredge each shrimp in flour, dip in egg, then coat in the coconut-panko mix.
- Heat vegetable oil in a skillet over medium heat until hot.
- Fry shrimp in batches for about 2-3 minutes on each side until golden brown.
- Drain excess oil on paper towels.
- Mix sweet chili sauce and lime juice in a small bowl for dipping.
- Serve the crispy shrimp on a platter with the dipping sauce.
Nutrition
- Serving Size: 3 shrimp (approximately 120g)
- Calories: 290
- Sugar: 7g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg