🦐 Coconut Shrimp with Sweet Chili Mayo
🧂 Ingredients:
For the Shrimp:
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1 lb large shrimp, peeled and deveined (tails on)
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1/2 cup all-purpose flour
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1/2 tsp salt
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1/2 tsp garlic powder
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2 large eggs
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2/3 cup panko breadcrumbs
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2/3 cup sweetened shredded coconut
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Vegetable oil, for frying
For the Sweet Chili Mayo:
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1/2 cup mayonnaise
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3 tbsp Thai sweet chili sauce
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1 tsp lime juice (optional, for brightness)
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Pinch of salt
👩🍳 Instructions:
1. Prep the Dipping Stations:
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In one shallow bowl: mix flour, salt, and garlic powder.
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In a second bowl: beat the eggs.
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In a third bowl: combine panko and shredded coconut.
2. Coat the Shrimp:
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Dredge each shrimp in the seasoned flour.
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Dip into the egg mixture.
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Press into the coconut-panko mixture until well-coated.
3. Fry the Shrimp:
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Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
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Fry shrimp in batches for 2–3 minutes per side, until golden brown and crispy.
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Drain on paper towels.
4. Make the Sweet Chili Mayo:
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In a small bowl, stir together mayo, sweet chili sauce, lime juice, and a pinch of salt.
