Crispy Coconut Shrimp with Sweet Chili Mayo
A delightful dish featuring crispy coconut-coated shrimp paired with a sweet chili mayo dip, perfect for any occasion.
Ingredients
For the Shrimp
- 1 lb large raw shrimp, peeled and deveined The shrimp provides the star of the dish, juicy and tender after cooking.
- 1 cup unsweetened shredded coconut Adds a tropical twist that is irresistibly crunchy and sweet.
- 1 cup all-purpose flour A key player in forming that golden, crispy coating.
- 2 large eggs, beaten Act as glue to help the coconut cling beautifully to the shrimp.
- 1 tsp salt Enhances flavors; nothing like a pinch of salt to elevate a dish.
- ½ tsp black pepper Adds warmth to each bite.
- ½ cup sweet chili sauce Perfect complement to our crispy shrimp.
- Vegetable oil for frying Ensures a mouthwatering, crunchy exterior.
Instructions
Preparation
- Rinse the shrimp under cold water and pat them dry with paper towels.
- Set up a dredging station with three shallow bowls: one with seasoned flour, another with beaten eggs, and the last with shredded coconut.
Dredging & Frying
- Dredge each shrimp in the flour, shaking off the excess.
- Dip the coated shrimp into the egg mixture.
- Press the egg-dipped shrimp into the shredded coconut to ensure it clings.
- Heat enough vegetable oil in a skillet over medium heat until shimmering.
- Carefully place coated shrimp into the hot oil in batches. Fry until golden brown on both sides, about 2-3 minutes each.
- Transfer cooked shrimp onto paper towels to drain excess oil.
- Serve warm alongside sweet chili mayo for dipping.
Notes
For healthier alternatives, consider using low-sugar chili sauce, coconut flour, air frying, or baking instead of frying. Pair with sides like mango salsa for a tropical twist.