Coconut Shrimp with Sweet Chili Mayo Recipe
Nutritional Information (Per Serving):
Calories: ~450
Protein: ~30g
Carbohydrates: ~30g
Fat: ~25g
Ingredients
- For the Shrimp:
- 1 pound large shrimp peeled and deveined (tails on or off)
- 1 cup allpurpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 large eggs lightly beaten
- 2 cups sweetened shredded coconut
- Vegetable oil for frying
- Optional: Lime wedges for serving
- For the Sweet Chili Mayo:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce adjust to taste
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar optional, for extra tang
Instructions
- Step 1: Prepare the Shrimp
- Pat the shrimp dry with paper towels. This helps the coating adhere better.
- Step 2: Season the Flour
- In a shallow dish, mix the flour, salt, black pepper, garlic powder, and paprika.
- Step 3: Set Up the Dredging Station
- Use three shallow dishes:
- One for the flour mixture
- One for the beaten eggs
- One for the shredded coconut
- Step 4: Coat the Shrimp
- Dredge each shrimp in the flour mixture, coating fully.
- Dip into the beaten eggs, allowing excess to drip off.
- Roll in shredded coconut, pressing gently to help it adhere.
- Step 5: Fry the Shrimp
- Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
- Fry shrimp in batches for 23 minutes per side, until golden brown and crispy.
- Remove and place on a wire rack or paper towellined plate to drain excess oil.
- Step 6: Make the Sweet Chili Mayo
- In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using).
- Adjust sweetness or spiciness to taste.
- Step 7: Serve
- Serve shrimp immediately with sweet chili mayo for dipping.
- Garnish with lime wedges, if desired.
Notes
Serving Suggestions
Pair this Coconut Shrimp with a fresh mango salsa, coconut rice, or a crisp Asian slaw for a tropicalinspired meal. Tips & Variations
Crispier Shrimp: Use panko breadcrumbs mixed with shredded coconut for an extracrispy coating.
Baked Option: Bake at 400°F (200°C) for 15 minutes, flipping halfway.
Spicy Kick: Add ½ teaspoon cayenne to the flour mix or drizzle with sriracha before serving.
Pair this Coconut Shrimp with a fresh mango salsa, coconut rice, or a crisp Asian slaw for a tropicalinspired meal. Tips & Variations
Crispier Shrimp: Use panko breadcrumbs mixed with shredded coconut for an extracrispy coating.
Baked Option: Bake at 400°F (200°C) for 15 minutes, flipping halfway.
Spicy Kick: Add ½ teaspoon cayenne to the flour mix or drizzle with sriracha before serving.