Description
Crispy Coconut Shrimp served with a zesty Sweet Chili Mayo dipping sauce offers a perfect balance of crunchy texture and sweet-spicy flavors, ideal for a delightful appetizer or a light meal.
Ingredients
Scale
Shrimp Coating
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying (about 1-2 cups as needed)
Dipping Sauce
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice (optional)
Instructions
- Prepare the Shrimp: Rinse the shrimp thoroughly under cold water and pat them completely dry with paper towels to ensure the coating sticks well.
- Set Up Coating Stations: In three separate bowls, mix the flour with salt and pepper in one, beat the eggs in the second bowl, and combine shredded coconut with panko breadcrumbs in the third bowl.
- Coat the Shrimp: Dredge each shrimp first in the seasoned flour, then dip it into the beaten eggs, and finally coat evenly with the coconut and panko breadcrumb mixture.
- Heat the Oil: Pour vegetable oil into a skillet to cover about 1/2 inch depth and heat over medium heat until the oil is hot but not smoking, suitable for frying.
- Fry the Shrimp: Fry the shrimp in batches carefully, cooking each side for 2-3 minutes until they turn a golden brown and the coconut coating is crispy. Avoid overcrowding the pan.
- Drain Excess Oil: Remove shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil and maintain crispiness.
- Prepare Dipping Sauce: In a small bowl, mix the sweet chili sauce with optional lime juice to add a fresh citrusy tang, stirring well to combine.
- Serve: Arrange the crispy coconut shrimp on a serving platter alongside the sweet chili dipping sauce for an irresistible appetizer or snack.
Notes
- For best results, use large shrimp to get a satisfying bite and easy coating.
- Ensure the oil temperature is medium to avoid burning the coconut before the shrimp is cooked.
- Use paper towels to drain shrimp immediately after frying to keep them crispy.
- The lime juice in the dipping sauce is optional but adds a nice brightness to balance the sweetness.
- Panko breadcrumbs help add extra crunch alongside the coconut coating.
