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–+ servings

How to Make Coconut Shrimp with Sweet Chili Mayo at Home

Make Coconut Shrimp with Sweet Chili Mayo with pantry staples, clear cues, and flexible swaps.
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Servings: 4
Ingredients Method

Ingredients
  

  • 1 pound large shrimp peeled and deveined (tails on)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs beaten
  • 3/4 cup panko breadcrumbs
  • 3/4 cup shredded sweetened coconut
  • Vegetable oil for frying
  • --- Sweet Chili Mayo ---
  • 1/2 cup mayonnaise
  • 3 tablespoons sweet chili sauce
  • 1 teaspoon sriracha optional, for heat
  • 1 teaspoon lime juice

Method
 

  1. Pat shrimp dry with paper towels. Season flour with salt and pepper in a shallow bowl.
  2. In one bowl, place flour; in a second bowl, beaten eggs; in a third bowl, mix panko and shredded coconut.
  3. Dredge each shrimp in flour, then dip into egg, then coat in the panko-coconut mixture. Press gently to adhere.
  4. Heat 1–2 inches of vegetable oil in a skillet to 350°F (175°C).
  5. Fry shrimp in batches for 2–3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.
  6. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha (if using), and lime juice.
  7. Serve shrimp hot with sweet chili mayo for dipping.

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