Coconut Shrimp with Sweet Chili Mayo 😍😍
Ingredients:
1 lb (450g) large shrimp, peeled and deveined (tails on)
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
2 large eggs
3/4 cup panko breadcrumbs
3/4 cup sweetened shredded coconut
Vegetable oil (for frying)
Instructions:
Prep the Breading Station:
In one bowl, mix flour, salt, and pepper.
In another bowl, beat the eggs.
In a third bowl, combine panko and shredded coconut.
Bread the Shrimp:
Dredge each shrimp in the flour, then dip into the egg, and finally coat with the coconut-panko mixture. Press lightly so the coating sticks.
Fry the Shrimp:
Heat about 1–2 inches of vegetable oil in a deep skillet over medium-high heat (350°F/175°C).
Fry shrimp in batches for 2–3 minutes per side or until golden brown and crispy.
Drain on paper towels.
🌶 Sweet Chili Mayo
Ingredients:
1/2 cup mayonnaise
2 tbsp Thai sweet chili sauce
1 tsp lime juice (optional, for extra tang)
Pinch of salt
Instructions:
In a small bowl, mix all ingredients until smooth. Chill until ready to serve.
🍽 Serving Suggestion:
Serve the coconut shrimp hot with the sweet chili mayo on the side. Garnish with chopped cilantro and lime wedges for a fresh finish!