Description
Crispy coconut shrimp paired with sweet chili mayo delivers a delightful burst of tropical flavors, making it the perfect appetizer for any occasion.
Ingredients
Scale
- 1 lb large raw shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 tsp salt
- ½ tsp black pepper
- ½ cup sweet chili sauce (for dipping)
- Vegetable oil (for frying)
Instructions
- Rinse and pat dry the shrimp with paper towels.
- Set up three shallow bowls: one with seasoned flour, one with beaten eggs, and one with shredded coconut.
- Dredge each shrimp in flour, shaking off excess, then dip into the eggs.
- Coat the egg-dipped shrimp in shredded coconut, pressing gently to adhere.
- In a large skillet over medium heat, add enough vegetable oil to cover the bottom (about 1/4 inch). Heat until shimmering.
- Fry the coated shrimp in batches until golden brown on both sides (about 2-3 minutes per side). Drain on paper towels.
- Serve warm with sweet chili mayo for dipping.
Notes
- For extra crunch, consider using panko breadcrumbs instead of regular flour.
- Add spices like cayenne for heat or lime zest for an extra zing.
- Store leftovers in an airtight container; reheat at 350°F for about 10 minutes to keep them crispy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 5 shrimp (120g)
- Calories: 290
- Sugar: 6g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 130mg