Description
Transport your taste buds to the tropics with these irresistibly crispy coconut shrimp. This restaurant-quality appetizer features juicy shrimp coated in a crunchy coconut and panko crust, fried to golden perfection. Served with a zesty, creamy sweet chili mayo, this dish is the ultimate crowd-pleaser for parties or a quick, gourmet-feeling weeknight dinner. It combines tropical flair with simple techniques, ensuring a delicious and satisfying result in under 30 minutes.
Ingredients
1 lb large shrimp, peeled and deveined (tails on)
1 cup unsweetened shredded coconut
1/2 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup mayonnaise
3 tablespoons sweet chili sauce
1 teaspoon lime juice
Vegetable oil for frying
Instructions
Prepare the breading station by setting up three bowls: one with flour, salt, pepper, and garlic powder; one with beaten eggs; and one with the coconut and panko mix.
Dredge each shrimp in the flour mixture, dip in the egg wash, and then press firmly into the coconut-panko mixture to coat evenly.
Heat 1/2 inch of oil in a large skillet over medium-high heat until it shimmers.
Fry the shrimp in batches for about 2 minutes per side until golden brown.
Whisk together mayonnaise, sweet chili sauce, and lime juice in a small bowl until smooth.
Place the shrimp on a paper-towel-lined plate to drain excess oil and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. To restore crispiness, reheat the shrimp in an air fryer or oven at 375°F until warmed through.
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 110mg