Description
Coconut Shrimp with Sweet Chili Mayo is a tropical delight that brings the flavors of paradise to your table. Succulent shrimp are coated in a crunchy mixture of coconut and panko, then fried or baked until golden brown. Paired with a tangy sweet chili mayo dipping sauce, this dish offers an irresistible combination of texture and taste. Whether served as an appetizer at gatherings or as a delightful main course, it’s sure to impress your guests and satisfy your cravings for something deliciously different.
Ingredients
Scale
- 1 lb large shrimp, deveined and peeled
- 1 cup unsweetened coconut flakes
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 cup sweet chili sauce
- 1 tbsp fresh lime juice
Instructions
- If using frozen shrimp, thaw them under cold water, then pat dry.
- Set up three bowls: one with flour, one with beaten eggs, and one with a mix of coconut flakes and panko breadcrumbs.
- Dip each shrimp in flour, then egg, followed by the coconut-panko mixture until fully coated.
- Heat oil in a deep skillet over medium-high heat. Fry shrimp for 2-3 minutes on each side until golden brown.
- For the sauce, mix sweet chili sauce with lime juice in a bowl.
- Drain fried shrimp on paper towels and serve hot with the dipping sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 155mg
Keywords: - For a healthier version, bake the coated shrimp at 400°F (200°C) for 15-20 minutes instead of frying. - Customize spice levels by adding sriracha to the dipping sauce for extra heat.