Description
Crispy Coconut Shrimp with Sweet Chili Mayo combines tender shrimp and crunchy coconut for a tropical treat that’s perfect for gatherings or casual snacking.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened coconut flakes
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup sweet chili sauce
- 1 cup vegetable oil (for frying)
- Salt and pepper to taste
Instructions
- Gather all ingredients and tools. Pat the shrimp dry with paper towels.
- Set up a breading station: one bowl with flour seasoned with salt and pepper, one for beaten eggs, and one for coconut flakes.
- Coat each shrimp by dipping it first in flour, then egg, and finally pressing it into the coconut until fully covered.
- Heat vegetable oil in a skillet over medium-high heat until shimmering (around 350°F).
- Fry the shrimp in batches for about 2-3 minutes per side until golden brown, avoiding overcrowding the pan.
- Drain on paper towels and serve hot with sweet chili mayo.
Notes
- For extra crunch, double-dip the shrimp in egg wash and coconut.
- Consider adding spices like paprika or cayenne to the coconut for added flavor.
- If you prefer baking, cook at 400°F for 12-15 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 4 shrimp (120g)
- Calories: 305
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 140mg