Crispy Coconut Shrimp with Sweet Chili Mayo

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Instructions

1. Prep the Shrimp

  • Pat the shrimp completely dry with paper towels—this ensures the coating sticks well.

2. Season the Flour

  • In a shallow bowl, mix the flour, salt, black pepper, garlic powder, and paprika.

3. Set Up Breading Station

  • Arrange three bowls:

    • 1st bowl: Seasoned flour mixture

    • 2nd bowl: Beaten eggs

    • 3rd bowl: Shredded coconut

4. Bread the Shrimp

  • Dredge: Coat each shrimp in flour, shaking off excess.

  • Dip: Submerge in beaten egg, letting excess drip off.

  • Coat: Press firmly into shredded coconut, ensuring full coverage. Place on a plate and repeat.

5. Fry to Golden Perfection

  • Heat 1 inch of vegetable oil in a deep skillet or pot to 350°F (175°C).

  • Fry shrimp in batches (don’t overcrowd) for 2–3 minutes per side until crispy and golden brown.

  • Transfer to a paper towel-lined plate or wire rack to drain.

6. Make the Sweet Chili Mayo

  • In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using). Taste and adjust seasoning.

7. Serve & Enjoy!

  • Arrange shrimp on a platter with the dipping sauce and lime wedges on the side.

Alternative Cooking Methods:

  • Air Fryer: Spray breaded shrimp with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.

  • Baked Option: Place on a parchment-lined tray, lightly spray with oil, and bake at 400°F (200°C) for 12–15 minutes until crispy.

Let me know if you’d like any modifications! Enjoy your crispy coconut shrimp. 🍤✨

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