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Coconut Shrimp with Sweet Chili Mayo: An Amazing Ultimate Recipe

Coconut Shrimp with Sweet Chili Mayo: An Amazing Ultimate Recipe
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Coconut Shrimp with Sweet Chili Mayo is a delightful dish that transports your taste buds to the tropics. The crispy coating of panko breadcrumbs and shredded coconut envelops succulent shrimp, creating a satisfying crunch in every bite. Paired with a zesty sweet chili mayo, this recipe is perfect for any occasion—whether you’re hosting a lively gathering or enjoying a quiet family dinner. It’s easy to prepare, making it an ideal choice for both novice cooks and seasoned chefs alike. Serve it as an appetizer, main dish, or part of a seafood platter; this dish will undoubtedly impress your guests and leave them craving more.

Ingredients

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  • 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

  1. Rinse the shrimp under cold water and pat dry with paper towels.
  2. Set up three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with shredded coconut and panko breadcrumbs.
  3. Dredge each shrimp in flour, coat it in egg, then press it into the coconut-panko mixture.
  4. Heat vegetable oil in a skillet over medium heat until hot but not smoking.
  5. Fry the shrimp in batches for about 2-3 minutes on each side until golden brown and crispy.
  6. Drain excess oil on paper towels.
  7. Mix sweet chili sauce and lime juice (if using) in a small bowl for dipping.
  8. Serve the crispy shrimp on a platter alongside the dipping sauce.

Nutrition

Find it online: https://lowsugarcooking.com/coconut-shrimp-with-sweet-chili-mayo-an-amazing-ultimate-recipe/

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