Description
Coconut Shrimp with Sweet Chili Mayo is a crispy, golden appetizer made by coating shrimp in coconut and breadcrumbs, then frying or baking until crunchy. Served with a creamy, tangy, and slightly spicy sweet chili mayo, it’s perfect for parties or as a starter.
Ingredients
- 1 lb large shrimp, peeled and deveined (tails on)
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 3/4 cup shredded sweetened coconut
- Vegetable oil, for frying
For the Sweet Chili Mayo:
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 tsp lime juice
Instructions
- Pat shrimp dry with paper towels. Season with salt and pepper.
- Set up a dredging station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs mixed with shredded coconut.
- Dip each shrimp first in flour, then egg, then press into the coconut-panko mixture until coated.
- Heat 1–2 inches of oil in a skillet to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side until golden brown and cooked through. Drain on paper towels.
- For the sauce, whisk together mayonnaise, sweet chili sauce, and lime juice until smooth.
- Serve hot coconut shrimp with the sweet chili mayo dipping sauce.
Notes
- For a lighter version, bake shrimp at 425°F (220°C) for 12–15 minutes, flipping halfway through.
- Use unsweetened coconut if you prefer less sweetness.
- Pairs well with a squeeze of fresh lime juice before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Fried
- Cuisine: Asian Fusion