Description
A delightful dish featuring crunchy coconut shrimp paired with a sweet and tangy dipping sauce.
Ingredients
- Shrimp, peeled and deveined
- Shredded coconut
- Panko breadcrumbs
- Eggs, beaten
- Salt
- Black pepper
- Sweet chili sauce
- Mayonnaise
- Vegetable oil for frying
Instructions
- In a bowl, mix sweet chili sauce and mayonnaise for the dipping sauce. Set aside.
- In three separate bowls, place seasoned flour with salt and pepper, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
- Dip each shrimp into the flour, shaking off the excess.
- Next, dip the shrimp into the egg.
- Finally, coat each shrimp well with the coconut-panko mixture.
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
- Drain on paper towels and serve hot with the sweet chili mayo.
Notes
For a healthier twist, bake the shrimp instead of frying. Toss with olive oil, bake at 400°F (200°C) for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 4 shrimp
- Calories: 290
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: coconut shrimp, shrimp recipe, sweet chili sauce, appetizer, seafood