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Coconut Shrimp with Sweet Chili Mayo

Coconut Shrimp with Sweet Chili Mayo - Your New Favorite Appetizer

This Coconut Shrimp with Sweet Chili Mayo is a delightful appetizer that impresses with vibrant flavors and crispy texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 shrimp
Course: Appetizers
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb Shrimp Fresh or frozen, thoroughly thawed and dried.
  • 1 cup Flour Combine with salt, pepper, garlic powder, and paprika.
  • 2 large Eggs Beaten.
  • 1 cup Sweetened Shredded Coconut Essential for coating.
  • 2 cups Vegetable Oil For frying, heated to 350°F (175°C).
For the Sweet Chili Mayo
  • 1/2 cup Mayonnaise Creamy base for the dip.
  • 1/4 cup Sweet Chili Sauce Adjust based on spice preference.
  • 1 Tbsp Lime Juice For brightness.
  • 1 Tbsp Rice Vinegar To balance richness.

Equipment

  • large skillet
  • mixing bowls
  • Shallow Dishes

Method
 

Preparation
  1. Thoroughly dry the shrimp using paper towels.
  2. Create three shallow dishes for coating: seasoned flour, beaten eggs, and shredded coconut.
  3. Coat each shrimp in flour, dip in eggs, then press into coconut.
  4. Heat vegetable oil in a skillet to 350°F (175°C).
  5. Fry shrimp in batches for 2-3 minutes per side until golden brown.
  6. Drain on a paper towel-lined plate or wire rack to cool.
  7. Mix mayonnaise, sweet chili sauce, lime juice, and rice vinegar to make the dip.
  8. Serve warm with lime wedges.

Nutrition

Serving: 4shrimpCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

To maintain texture, store leftover shrimp separate from the dipping sauce. For healthier, bake shrimp at 425°F (220°C) for 12-15 minutes instead of frying.

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