Coconut Shrimp with Sweet Chili Mayo
A quick and easy recipe for Coconut Shrimp that offers the perfect blend of crunch and flavor paired with a sweet chili mayo dipping sauce.
Ingredients
For the Coconut Shrimp
- 1 lb Raw shrimp, peeled and deveined, tails on Use larger shrimp for best results.
- 1 tsp Salt To taste.
- 1 tsp Black pepper To taste.
- 1/2 cup All purpose flour For dredging.
- 2 large Eggs, beaten For coating.
- 1 cup Shredded sweetened coconut Or unsweetened based on preference.
- 1/2 cup Panko breadcrumbs Helps the coating stay crunchy.
- 1 cup Neutral oil for frying Canola, vegetable, or avocado oil.
For the Dipping Sauce
- 1/3 cup Sweet chili sauce Adjust based on sweetness preference.
- 2/3 cup Mayonnaise For creaminess.
- 1 tbsp Lime juice Optional, adds tang.
- 1/4 tsp Garlic powder Optional for flavor.
Instructions
Preparation
- Dry the shrimp using paper towels to ensure the coating sticks.
- Season shrimp with salt and pepper.
- Set up three bowls: one with flour, one with beaten eggs, and one with a mix of coconut and panko.
- Coat shrimp by dredging in flour, then dipping in the egg, and finally pressing into the coconut-panko mixture.
Cooking
- Heat oil in a skillet over medium to medium-high heat.
- Fry shrimp in small batches for 1-2 minutes per side until cooked through and golden brown.
- Transfer fried shrimp to a wire rack or paper towels to drain excess oil.
Sauce Preparation
- In a small bowl, mix together sweet chili sauce, mayonnaise, lime juice, and garlic powder.
Notes
Serve immediately for best results. Keep fried shrimp warm in an oven set to 200°F if necessary. Adjust dipping sauce to taste and consider adding sriracha for extra heat.