Sure! Here’s a delicious recipe for Coconut Shrimp with Sweet Chili Mayo—crispy, golden shrimp with a tropical twist, paired with a creamy, tangy dipping sauce.
🦐 Coconut Shrimp with Sweet Chili Mayo
Ingredients
For the Coconut Shrimp:
- 1 lb (about 20) large shrimp, peeled and deveined, tails on
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- ¾ cup panko breadcrumbs
- ¾ cup sweetened shredded coconut
- Vegetable oil (for frying)
For the Sweet Chili Mayo:
- ½ cup mayonnaise
- 2 tbsp Thai sweet chili sauce
- 1 tsp lime juice
- Optional: a pinch of garlic powder or Sriracha for extra kick
Instructions
1. Prepare the shrimp coating:
- In a shallow bowl, mix the flour, salt, and pepper.
- In a second bowl, beat the eggs.
- In a third bowl, combine the panko breadcrumbs and shredded coconut.
2. Dredge the shrimp:
- First, coat each shrimp in the flour mixture.
- Then dip it in the egg.
- Finally, press it into the coconut-panko mixture until well-coated. Set aside.
3. Fry the shrimp:
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat (350°F / 175°C).
- Fry shrimp in batches for about 2-3 minutes per side or until golden brown and crispy.
- Drain on paper towels or a wire rack.
4. Make the dipping sauce:
- Mix mayonnaise, sweet chili sauce, and lime juice in a small bowl.
- Adjust flavor with more chili sauce or lime to taste.
Serving Tips
- Serve hot with the dipping sauce on the side.
- Great with a wedge of lime or over a bed of greens for a light meal.
Let me know if you want a baked or air fryer version too!