Description

Savor Crispy Coconut Shrimp paired with zesty Sweet Chili Mayo Perfect for appetizers or snack time Easy to make and bursting with flavor

Ingredients

Scale

1 pound of shrimp, peeled and deveined

1 can (13.5 oz) of coconut milk

½ cup of all-purpose flour

1 cup of unsweetened shredded coconut

2 large eggs

1 cup of panko breadcrumbs

1 teaspoon of salt

½ teaspoon of pepper

Vegetable oil for frying

½ cup of sweet chili sauce

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Instructions

Start by rinsing the shrimp under cold water. Pat them dry thoroughly with paper towels.

Create a breading station with three shallow dishes: flour mixed with salt and pepper, whisked eggs, and a combination of shredded coconut and panko breadcrumbs.

Dredge each shrimp in flour, then dip in the egg mixture, and coat with the coconut and panko mixture.

Heat about ½ inch of oil in a large skillet over medium-high heat.

Carefully add shrimp to the hot oil and fry for about 2-3 minutes on each side until golden brown.

Whisk together sweet chili sauce and mayonnaise in a bowl for dipping.

Serve hot with sweet chili mayo for dipping.

Notes

Discover how to make crispy coconut shrimp paired with a sweet chili mayo for a delightful dining experience.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Cuisine: Tropical

Nutrition

Serving Size: 4 servings
Calories: 320
Sugar: 5g
Fat: 15g
Carbohydrates: 30g
Fiber: 0g
Protein: 20g