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