Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut flakes
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Salt and black pepper, to taste
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tsp lime juice or rice vinegar
Instructions
- Pat the shrimp dry and season with salt and black pepper.
- Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with a mixture of coconut flakes and panko breadcrumbs.
- Coat each shrimp first in flour, then dip in beaten egg, and finally press into the coconut-panko mixture to coat thoroughly.
- Heat vegetable oil in a skillet over medium-high heat until shimmering.
- Fry shrimp in batches for 2–3 minutes per side, or until golden brown and cooked through.
- Transfer shrimp to a paper towel-lined plate to drain excess oil.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and lime juice or rice vinegar until smooth.
- Serve the shrimp immediately with the sweet chili mayo dipping sauce.
Notes
- For a lighter option, bake shrimp at 400 °F (200 °C) for 10–12 minutes, flipping halfway.
- Add sriracha or chopped fresh chili to the mayo for extra spice.
- Include citrus zest in the coconut mix for added brightness.
- Panko-only coating yields a milder, crispier texture.
- Add herbs like cilantro or chives to the mayo for fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe (approx. 8–12 shrimp)
- Calories: 450
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 185mg
