Crispy Coconut Shrimp with Sweet Chili Mayo Delight

Crispy Coconut Shrimp with Sweet Chili Mayo is a tropical, crowd-pleasing appetizer that combines golden shrimp with a zesty dipping sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Appetizers

Cuisine: Seafood, Tropical

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 pound Large Shrimp Peeled and deveined
1 teaspoon Salt To taste
1 teaspoon Black Pepper To taste

For the Coating

1 cup Shredded Sweetened Coconut Can use unsweetened for less sweetness
1 cup Panko Breadcrumbs For extra crunch
1 1/2 All-Purpose Flour Gluten-free flour can be used
2 large Eggs Beaten

For Frying

1 cup Vegetable Oil Coconut oil can add flavor

For the Dipping Sauce

1/2 cup Sweet Chili Sauce Store-bought or homemade
1 tablespoon Lime Juice Optional for brightness

Equipment

large skillet

Method

Preparation

Start by rinsing the large shrimp under cold water and patting them dry with paper towels.
Create an organized breading station with three shallow bowls.
Coat the shrimp starting with dredging in the flour mixture, then dipping in eggs, and finally pressing into the coconut-panko mix.
Heat enough vegetable oil in a skillet until it reaches 350°F.
Carefully add the shrimp to the hot oil in batches and fry for about 2-3 minutes per side.
Drain fried shrimp on paper towels to absorb excess oil.
Mix sweet chili sauce with lime juice in a small bowl for the dipping sauce.
Arrange the crispy coconut shrimp on a platter and serve with the dipping sauce.

Nutrition

Serving: 4piecesCalories: 300kcalCarbohydrates: 32gProtein: 18gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 160mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 5gVitamin C: 2mgCalcium: 4mgIron: 8mg

Notes

Ensure the oil temperature is correct for optimal crispiness. Fresh shrimp is key for best flavor.

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