Coconut Shrimp Sweet Chili Mayo (Print Version)
# Ingredients:
→ Shrimp Coating
01 -
1 pound large shrimp, peeled and deveined
02 -
1 cup all-purpose flour
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon paprika
07 -
2 large eggs, lightly beaten
08 -
2 cups sweetened shredded coconut
09 -
Vegetable oil, for frying
→ Optional Garnishes
10 -
Lime wedges for serving
→ Sweet Chili Mayo
11 -
1/2 cup mayonnaise
12 -
1/4 cup sweet chili sauce
13 -
1 tablespoon lime juice
14 -
1 teaspoon rice vinegar (optional)
# Instructions:
01 -
Pat the shrimp dry with paper towels. This ensures the coconut adheres better.
02 -
In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika.
03 -
Arrange three shallow dishes: one with the seasoned flour, one with the beaten eggs, and one with the shredded coconut.
04 -
Coat each shrimp in the seasoned flour, then dip it into the beaten eggs, allowing excess to drip off. Finally, coat the shrimp in shredded coconut, pressing gently to help the coconut adhere.
05 -
In a large skillet or deep fryer, heat approximately 1 inch of vegetable oil to 175°C (350°F). Fry the shrimp in batches to avoid overcrowding, cooking for 2-3 minutes per side or until golden brown and fully cooked. Ensure shrimp are opaque and pink throughout.
06 -
Remove cooked shrimp from the oil and place on a wire rack or paper towel-lined plate to drain excess oil.
07 -
In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using). Adjust sweetness or spiciness to taste.