Crispy Coconut Shrimp with Sweet Chili Mayo

Instructions

1. Prep the Shrimp

• Pat the shrimp completely dry with paper towels—this ensures the coating sticks well.

2. Season the Flour

• In a shallow bowl, mix the flour, salt, black pepper, garlic powder, and paprika.

3. Set Up Breading Station

• Arrange three bowls:

  • 1st bowl: Seasoned flour mixture

  • 2nd bowl: Beaten eggs

  • 3rd bowl: Shredded coconut

4. Bread the Shrimp

• Dredge: Coat each shrimp in flour, shaking off excess.

• Dip: Submerge in beaten egg, letting excess drip off.

• Coat: Press firmly into shredded coconut, ensuring full coverage. Place on a plate and repeat.

5. Fry to Golden Perfection

• Heat 1 inch of vegetable oil in a deep skillet or pot to 350°F (175°C).

• Fry shrimp in batches (don’t overcrowd) for 2–3 minutes per side until crispy and golden brown.

• Transfer to a paper towel-lined plate or wire rack to drain.

6. Make the Sweet Chili Mayo

• In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using). Taste and adjust seasoning.

7. Serve & Enjoy!

• Arrange shrimp on a platter with the dipping sauce and lime wedges on the side.

Alternative Cooking Methods:

• Air Fryer: Spray breaded shrimp with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.

• Baked Option: Place on a parchment-lined tray, lightly spray with oil, and bake at 400°F (200°C) for 12–15 minutes until crispy.

Let me know if you’d like any modifications! Enjoy your crispy coconut shrimp. 🍤✨