Coconut Shrimp with Sweet Chili Mayo 🦐🥥
A crispy, golden shrimp coated in coconut and served with a creamy sweet-spicy dipping sauce. Perfect as an appetizer or quick dinner.
Ingredients
For the Shrimp
1 lb (450 g) large shrimp, peeled and deveined (tails on)
½ cup all-purpose flour
2 large eggs
1 tbsp milk
1 cup shredded sweetened coconut
½ cup panko breadcrumbs
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
Oil for frying
For the Sweet Chili Mayo
½ cup mayonnaise
3 tbsp sweet chili sauce
1 tsp lime juice (optional but recommended)
½ tsp sriracha or hot sauce (optional for heat)
Instructions
Prepare coating stations
Bowl 1: Flour.
Bowl 2: Whisk eggs with milk.
Bowl 3: Mix coconut, panko, salt, pepper, and garlic powder.
Coat the shrimp
Dip shrimp in flour.
Dip into egg mixture.
Press into coconut-panko mixture until well coated.
Fry
Heat oil in a pan to about 350°F / 175°C.
Fry shrimp for 2–3 minutes per side until golden and crispy.
Remove and place on paper towels.
Make the sauce
In a small bowl mix mayonnaise, sweet chili sauce, lime juice, and sriracha.
Serve
Serve shrimp hot with the sweet chili mayo for dipping.
Optional Tips ⭐
For extra crispiness, double dip: egg → coconut mix → egg → coconut mix.
You can bake instead: bake at 200°C (400°F) for 12–15 minutes.
Air fryer: 190°C (375°F) for 8–10 minutes.
If you want, I can also give you a super-crispy restaurant-style coconut shrimp secret trick chefs use. 🍤
