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–+ servings
Coconut Shrimp

Crispy Coconut Shrimp with Sweet Chili Mayo Bliss

This Crispy Coconut Shrimp offers a tropical taste with a delightful crunch, served with a sweet chili mayo. A must-try appetizer for shrimp lovers!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Seafood, Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp Pat dry for best coating.
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Garlic Powder Can substitute with fresh garlic.
  • 1 teaspoon Paprika Replace with cayenne for heat.
For the Coating
  • 1 cup All-Purpose Flour Use gluten-free flour if needed.
  • 2 large Eggs Can be swapped with a flax egg.
  • 1 cup Sweetened Shredded Coconut Unsweetened alters flavor.
For frying
  • to taste Vegetable Oil Coconut oil adds flavor.
For the Dipping Sauce
  • 1/2 cup Mayonnaise
  • 1/4 cup Sweet Chili Sauce
  • 1 tablespoon Lime Juice Fresh is best.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be used.

Equipment

  • Deep skillet
  • Whisk
  • slotted spoon
  • thermometer
  • Shallow dishes

Method
 

Step-by-Step Instructions
  1. Begin by patting the shrimp dry with paper towels.
  2. In a shallow dish, combine flour, salt, pepper, garlic powder, and paprika. Whisk until blended.
  3. Set up three dishes: one for flour, one with beaten eggs, and one with shredded coconut.
  4. Dredge each shrimp in seasoned flour, dip in eggs, and coat with coconut.
  5. Heat oil in a deep skillet to 350°F (175°C). Fry shrimp in small batches for 2-3 minutes per side.
  6. Use a slotted spoon to transfer shrimp to a paper towel-lined plate.
  7. Mix mayonnaise, sweet chili sauce, lime juice, and rice vinegar in a bowl for the sauce.
  8. Serve the shrimp hot with sweet chili mayo and lime wedges.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store leftover shrimp in an airtight container for up to 2 days. Reheat in the oven for best results.

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