Here’s a flavorful Mediterranean Coconut Shrimp with Sweet Chili Mayo recipe that combines crispy, tropical shrimp with a creamy, zesty dipping sauce inspired by both Asian and Mediterranean influences.
🦐 Mediterranean Coconut Shrimp with Sweet Chili Mayo
🧂 Ingredients
For the Shrimp:
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1 lb (450g) large shrimp, peeled and deveined (tails on)
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1/2 cup all-purpose flour
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2 large eggs, beaten
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1 cup shredded unsweetened coconut
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1/2 cup panko breadcrumbs
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1 tsp garlic powder
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1/2 tsp smoked paprika
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1/4 tsp salt
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1/4 tsp black pepper
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Olive oil or neutral oil (for frying or spraying if baking)
Optional Mediterranean Touch:
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Zest of 1 lemon
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1 tsp chopped fresh oregano (or 1/2 tsp dried)
🌶 Sweet Chili Mayo
Ingredients:
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1/2 cup mayonnaise
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2 tbsp sweet chili sauce
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1 tsp lemon juice
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1/2 tsp Dijon mustard
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Pinch of smoked paprika (optional)
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Salt to taste
👩🍳 Instructions
1. Prepare Breading Stations
Set up 3 shallow bowls:
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Bowl 1: Flour mixed with garlic powder, paprika, salt, and pepper
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Bowl 2: Beaten eggs
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Bowl 3: Shredded coconut + panko + lemon zest + oregano
2. Bread the Shrimp
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Pat shrimp dry with paper towels.
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Dip each shrimp into the seasoned flour, then into the egg, then into the coconut-panko mixture, pressing to adhere well.
3. Cook the Shrimp
Option 1 – Pan-Fry:
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Heat about 1/4 inch oil in a skillet over medium-high heat.
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Fry shrimp in batches, 2–3 minutes per side until golden and crispy.
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Drain on paper towels.
Option 2 – Bake:
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Preheat oven to 425°F (220°C).
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Place shrimp on a baking rack over a sheet tray, lightly spray with oil.
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Bake for 10–12 minutes, flipping halfway.
Option 3 – Air Fry:
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Air fry at 400°F (200°C) for 8–10 minutes, turning halfway, until golden.
4. Make the Sweet Chili Mayo
Whisk together all mayo ingredients in a small bowl until smooth. Adjust lemon or chili sauce to taste.
🍋 Serving Suggestions
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Serve shrimp hot with a small bowl of sweet chili mayo for dipping.
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Garnish with extra lemon zest, chopped parsley, or mint.
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Great as an appetizer, party snack, or over a Mediterranean-style salad.