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Coconut Shrimp with Sweet Chili Mayo

Crispy Coconut Shrimp with Sweet Chili Mayo for Tropical Bliss

This Coconut Shrimp with Sweet Chili Mayo is a delightful appetizer that brings tropical flavors to your table.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp Ensure it's dry to help the coconut adhere beautifully.
  • 1 cup Flour Acts as a coating base; using gluten-free flour will make this dish suitable for gluten-sensitive friends.
  • To taste Salt & Pepper Essential for seasoning; adjust to your personal taste to enhance flavor.
  • 1 teaspoon Garlic Powder Adds depth; feel free to substitute with fresh garlic for an even more robust flavor.
  • 1 teaspoon Paprika Introduces mild spice and a pop of color; smoked paprika gives an extra twist of flavor.
  • 2 large Eggs Binds the coconut to the shrimp; vegan egg substitutes can work wonderfully too!
  • 1 cup Sweetened Shredded Coconut Provides the delightful crunch and sweetness; unsweetened coconut might change the flavor balance slightly.
  • For frying as needed Vegetable Oil Choose a neutral oil with a high smoke point for best results.
For the Sweet Chili Mayo
  • 1/2 cup Mayonnaise Serves as a creamy base for the dipping sauce; Veganaise works as a perfect vegan alternative.
  • 1/4 cup Sweet Chili Sauce Adds that irresistible sweetness and heat; adjust the quantity to match your spice preferences.
  • 1 tablespoon Lime Juice Offers a fresh kick of acidity; lemon juice can stand in beautifully if you’re out of limes.
  • 1 tablespoon Rice Vinegar Delivers that tangy touch; apple cider vinegar makes a great substitute if needed.

Equipment

  • Shallow dishes
  • Deep skillet or fryer
  • Thermometer

Method
 

Step-by-Step Instructions
  1. Start by patting your shrimp dry with paper towels to ensure proper adhesion of the coating.
  2. Gather three shallow dishes: one for the seasoned flour mixture, one for the beaten eggs, and one for the shredded coconut.
  3. Dredge each shrimp in the seasoned flour, dip it into the beaten eggs, and then press it into the shredded coconut.
  4. Heat about 2 inches of vegetable oil to 350°F (175°C) in a deep skillet or fryer.
  5. Carefully fry each side of the shrimp for about 2-3 minutes until golden brown.
  6. Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.
  7. In a mixing bowl, combine mayonnaise, sweet chili sauce, lime juice, and rice vinegar. Stir until smooth.
  8. Serve the fried Coconut Shrimp on a platter with the Sweet Chili Mayo for dipping and garnish with lime wedges.

Nutrition

Serving: 1shrimpCalories: 250kcalCarbohydrates: 16gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 500mgPotassium: 250mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure shrimp is thawed and dry for best results. Adjust the spice level of the Sweet Chili Mayo to your preference.

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