Coconut Shrimp with Sweet Chili Mayo

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Coconut Shrimp with Sweet Chili Mayo

Ingredients:

  • 1 pound large shrimp, peeled and deveined (tails on or off, your preference)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 large eggs, lightly beaten
  • 2 cups sweetened shredded coconut
  • Vegetable oil, for frying
  • Optional: Lime wedges for serving

Sweet Chili Mayo:

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce (adjust to taste)
  • 1 tablespoon lime juice
  • 1 teaspoon rice vinegar (optional, for extra tang)

Instructions:

  1. Prepare the Shrimp: Pat the shrimp dry with paper towels to remove excess moisture. This step is key for the coconut coating to stick better during frying.
  2. Season the Flour: In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika. This seasoned flour mixture will form the base layer for the coconut crust.
  3. Set Up Dredging Station: Set up three shallow dishes: one with the seasoned flour mixture, one with the beaten eggs, and one with the shredded coconut.
  4. Dredge the Shrimp: Start by dredging each shrimp in the seasoned flour, coating it thoroughly. Then dip the shrimp in the beaten eggs, letting any excess drip off. Finally, coat the shrimp completely in the shredded coconut, gently pressing the coconut into the shrimp to help it adhere.
  5. Fry the Shrimp: Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully fry the shrimp in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until golden brown and fully cooked through. The shrimp should be opaque and pink when done.
  6. Drain the Shrimp: Remove the shrimp from the oil and place them on a wire rack or a paper towel-lined plate to drain excess oil.
  7. Make the Sweet Chili Mayo: While the shrimp is frying, whisk together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using) in a small bowl until well combined. Taste the sauce and adjust the sweetness or spiciness to your preference.
  8. Serve: Serve the coconut shrimp immediately with the sweet chili mayo for dipping. Garnish with lime wedges, if desired, for added freshness and flavor.

Tips for Success:

  • Patting Dry: Be sure to pat the shrimp dry with paper towels to help the coconut adhere better.
  • Coconut Texture: For a more textured coating, try adding some panko breadcrumbs to the shredded coconut for a crunchier crust.
  • Frying Temperature: Use a thermometer to ensure the oil reaches 350°F. If the oil is too hot or too cold, the shrimp may burn or become soggy.

Serving Suggestions:

  • Serve alongside a fresh salad or with rice for a more substantial meal.
  • Garnish with cilantro or fresh herbs to add a touch of color and flavor.
  • Pair with a crisp, cold beverage like iced tea or a light cocktail.

 

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