Description
Crispy golden coconut-coated shrimp served with a creamy sweet chili mayo dipping sauce—perfect as an appetizer or party snack.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- Oil for frying
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tsp lime juice
Instructions
- Pat the shrimp dry and season lightly with salt and pepper.
- Prepare three coating bowls: flour mixed with salt and pepper, beaten eggs, and a mixture of coconut and panko.
- Dredge each shrimp in flour, dip into egg, then coat evenly in the coconut-panko mixture.
- Heat oil in a deep skillet or pot to 350°F (175°C).
- Fry shrimp in batches for 2–3 minutes per side or until golden brown and crispy.
- Remove and drain on paper towels.
- In a small bowl, mix mayonnaise, sweet chili sauce, and lime juice to make the dipping sauce.
- Serve shrimp hot with the sweet chili mayo.
Notes
- Air fryer option: cook at 385°F for 8–10 minutes, flipping halfway.
- Use unsweetened coconut if you prefer a less sweet coating.
- Add sriracha to the dipping sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: American