Description
Crispy golden coconut shrimp served with a tangy, creamy sweet chili mayo the perfect appetizer or party snack with tropical flair.
Ingredients
1 lb large shrimp, peeled and deveined, tails on
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 large eggs, beaten
3/4 cup panko breadcrumbs
3/4 cup shredded sweetened coconut
Vegetable oil, for frying
1/2 cup mayonnaise
2 tbsp sweet chili sauce
1 tsp lime juice
Instructions
1. Pat shrimp dry with paper towels.
2. In a small bowl, whisk together flour, salt, and pepper.
3. In another bowl, beat the eggs.
4. In a third bowl, combine panko breadcrumbs and shredded coconut.
5. Dip each shrimp in flour, then egg, then the coconut mixture, pressing to coat evenly.
6. Heat oil in a deep skillet over medium-high heat.
7. Fry shrimp in batches until golden brown and crispy, about 2–3 minutes per side.
8. Remove and drain on paper towels.
9. In a small bowl, mix mayonnaise, sweet chili sauce, and lime juice to make the dipping sauce.
10. Serve shrimp hot with the sweet chili mayo on the side.
Notes
For a lighter version, bake shrimp at 425°F for 12–15 minutes, flipping halfway.
Add a pinch of cayenne to the batter for a spicy kick.
Sweet chili mayo keeps in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Fried
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 5 shrimp
- Calories: 410
- Sugar: 7g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 155mg
Keywords: coconut shrimp, sweet chili mayo, crispy shrimp appetizer, fried shrimp, tropical seafood