Coconut Shrimp with Sweet Chili Mayo

Here’s a tasty Coconut Shrimp with Sweet Chili Mayo recipe for you! Crispy, tropical shrimp paired with a creamy, sweet, and spicy mayo dip — perfect as an appetizer or snack.

Coconut Shrimp

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on or off, your choice)

• 1/2 cup all-purpose flour

• 2 large eggs

• 1 cup shredded sweetened coconut

• 1 cup panko breadcrumbs

• 1/2 tsp salt

• 1/4 tsp black pepper

• Oil for frying (vegetable or canola oil)

Sweet Chili Mayo

Ingredients:

• 1/2 cup mayonnaise

• 2 tbsp sweet chili sauce (store-bought or homemade)

• 1 tsp lime juice (optional, adds brightness)

• Pinch of salt (to taste)

Instructions:

1. Prep the shrimp:

   • Pat shrimp dry with paper towels.

2. Set up breading stations:

   • Bowl 1: Flour mixed with salt and pepper.

   • Bowl 2: Beat the eggs.

   • Bowl 3: Mix shredded coconut and panko breadcrumbs together.

3. Bread the shrimp:

   • Dredge each shrimp in the flour, shaking off excess.

   • Dip into beaten eggs.

   • Press into the coconut-panko mixture, coating well. Repeat for all shrimp.

4. Fry the shrimp:

   • Heat about 2 inches of oil in a deep pan to 350°F (175°C).

   • Fry shrimp in batches, 2-3 minutes each side or until golden brown and crispy.

   • Remove with a slotted spoon and drain on paper towels.

5. Make the sweet chili mayo:

   • In a small bowl, mix mayonnaise, sweet chili sauce, lime juice, and salt.

   • Adjust sweetness or heat by adding more chili sauce if desired.

6. Serve:

   • Plate the crispy coconut shrimp and serve with the sweet chili mayo for dipping.