Description
Coconut Shrimp with Sweet Chili Mayo is a tropical sensation that brings the flavors of paradise to your plate. This delectable dish features crispy, golden shrimp coated in crunchy coconut flakes, perfectly complemented by a zesty sweet chili mayo. Whether you’re hosting a beach-themed party or enjoying a cozy night in, this recipe promises to impress with its delightful crunch and vibrant taste. Indulge your senses and savor every bite of this irresistible culinary treat!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup unsweetened coconut flakes
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup sweet chili sauce
- 1/4 cup mayonnaise
- 1 tbsp lime juice
Instructions
- Preheat your oven to 400°F (200°C) if you plan to bake the shrimp.
- Set up three bowls: one with flour, one with beaten eggs, and one with coconut flakes.
- Coat each shrimp in flour, dip into the egg mixture, then roll in coconut flakes until fully covered.
- Fry the shrimp in hot oil for about 2-3 minutes on each side until golden brown or bake on a parchment-lined baking sheet for 15-20 minutes until crispy.
- In a small bowl, combine mayonnaise, sweet chili sauce, and lime juice for dipping.
- Serve immediately while warm for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying/Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 3 shrimp (about 85g)
- Calories: 270
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg