Description
This Coconut Shrimp with Sweet Chili Mayo recipe is a delightful combination of crunchy coconut-coated shrimp served with a zesty and slightly spicy mayo dip. Perfect for a party appetizer or a flavorful main dish!
Ingredients
Scale
For the Coconut Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 eggs, beaten
- 2 cups shredded coconut
- Vegetable oil, for frying
For the Sweet Chili Mayo:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels.
- Season the Flour: Combine flour with salt, pepper, garlic powder, and paprika in a shallow dish.
- Set Up a Dredging Station: Prepare three dishes with flour, beaten eggs, and shredded coconut.
- Dredge the Shrimp: Coat shrimp in flour, dip in eggs, then press into coconut.
- Fry the Shrimp: Fry in oil until golden brown and cooked through.
- Drain: Transfer shrimp to drain excess oil.
- Make the Sweet Chili Mayo: Mix mayonnaise, sweet chili sauce, lime juice, and rice vinegar.
- Serve and Enjoy: Serve shrimp with sweet chili mayo.
Notes
- You can customize the heat level of the mayo by adjusting the amount of sweet chili sauce.
- For added crunch, try mixing coconut with panko breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 185mg
Keywords: Coconut Shrimp, Sweet Chili Mayo, Appetizer, Seafood, Party Food
