Ingredients
Method
Preparation
- In a small bowl, prepare the sweet chili mayo by mixing mayonnaise, sweet chili sauce, and lime juice. Adjust lime juice to taste and set aside.
- Set up your breading station with three bowls: one with seasoned flour (salt and pepper), another with beaten eggs, and the third with a mixture of shredded coconut and panko breadcrumbs.
Breading the Shrimp
- Dip each shrimp in the flour, shaking off excess, then coat with the beaten egg, letting extra drip off.
- Finally, roll the shrimp in the coconut and panko mixture, pressing lightly to ensure the coating adheres.
Frying
- In a large skillet, heat about 1/2 inch of oil over medium-high heat. Test by dropping in a small piece of bread - it should sizzle.
- Carefully add the breaded shrimp to the skillet in batches, avoiding overcrowding.
- Fry the shrimp for about 2-3 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Serving
- Serve the coconut shrimp warm with the sweet chili mayo for dipping.
Notes
For added crunch, use freshly shredded coconut. Make sure the oil is hot enough to avoid greasy shrimp. Allow the shrimp to rest on a paper towel after frying to maintain crispness.
