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Coconut Shrimp with Sweet Chili Mayo

Crispy Coconut Shrimp with Sweet Chili Mayo for Tropical Bliss

Enjoy the tropical delight of Coconut Shrimp with Sweet Chili Mayo, a crunchy appetizer that brings vacation vibes to your kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp Thawed and patted dry
  • 1 cup Flour All-purpose or gluten-free
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Black or white
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika Try smoked for a twist
  • 1 large Egg Beaten
  • 1 cup Sweetened Shredded Coconut Main coating
For Frying or Baking
  • 1 cup Vegetable Oil For frying
For the Dipping Sauce
  • 1/2 cup Mayonnaise Vegan mayo works too
  • 1/4 cup Sweet Chili Sauce
  • 2 tablespoons Lime Juice Fresh is best
  • 1 tablespoon Rice Vinegar Substitute with apple cider if needed

Equipment

  • Deep skillet or heavy-bottomed fryer
  • Mixing Bowls
  • Shallow dishes
  • Slotted spoon

Method
 

Preparation
  1. Thoroughly pat the shrimp dry with paper towels and set aside.
  2. Set up three shallow dishes: one for flour mixture, one for beaten egg, and one for coconut.
  3. Combine flour, salt, pepper, garlic powder, and paprika in the first dish.
  4. Beat the egg in the second dish until frothy.
  5. Spread sweetened shredded coconut evenly in the third dish.
  6. Dredge each shrimp in seasoned flour, dip in egg, and press into coconut.
  7. Heat vegetable oil in a deep skillet over medium-high temperature to 350°F (175°C).
  8. Fry shrimp in small batches for 2-3 minutes on each side until golden brown.
  9. Remove shrimp with a slotted spoon and transfer to a paper towel-lined plate.
  10. In a mixing bowl, combine mayonnaise, sweet chili sauce, lime juice, and rice vinegar to make the dipping sauce.
  11. Serve shrimp immediately with dipping sauce, garnished with lime wedges.

Nutrition

Serving: 4piecesCalories: 350kcalCarbohydrates: 25gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Ensure oil is hot enough before frying to avoid soggy shrimp. Optionally, bake at 425°F (220°C) for a healthier method.

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