🍤 Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined (leave tails on for presentation)

• ½ cup all-purpose flour

• ½ tsp salt

• ¼ tsp black pepper

• 2 eggs, beaten

• ¾ cup panko breadcrumbs

• ¾ cup shredded coconut (sweetened for a tropical flavor, or unsweetened for less sweetness)

• Vegetable oil, for frying

For the Sweet Chili Mayo:

• ½ cup mayonnaise

• 2 tbsp sweet chili sauce

• 1 tsp lime juice

• ½ tsp sriracha (optional, for added heat)

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🔪 Instructions

🧑‍🍳 1. Prepare the Shrimp Coating:

1. Set up 3 shallow bowls:

   • Bowl 1: Mix flour, salt, and pepper.

   • Bowl 2: Beat the eggs.

   • Bowl 3: Combine panko breadcrumbs and shredded coconut.

2. Pat the shrimp dry with paper towels.

3. Dip each shrimp in:

   • Flour mixture (shake off excess)

   • Beaten egg

   • Coconut-panko mixture (press to coat well)

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🍳 2. Fry the Shrimp:

1. In a deep skillet or pot, heat 1–2 inches of vegetable oil to 350°F (175°C).

2. Fry shrimp in batches for 2–3 minutes per side, or until golden brown and crispy.

3. Transfer to a paper towel-lined plate to drain excess oil.

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🥣 3. Make the Sweet Chili Mayo:

1. In a small bowl, whisk together:

   • Mayonnaise

   • Sweet chili sauce

   • Lime juice

   • Sriracha (if using)

2. Taste and adjust for sweetness or spiciness.

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🌿 To Serve:

• Serve shrimp hot with a side of sweet chili mayo for dipping.

• Garnish with lime wedges and chopped cilantro if desired.

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✅ Tips:

• For extra crispy shrimp, chill the breaded shrimp for 10 minutes before frying.

• Air fryer option: Spray shrimp lightly with oil and air fry at 400°F for 8–10 minutes, flipping halfway.

• Great as an appetizer or served with rice and salad for a tropical main dish.

Enjoy your crispy, juicy Coconut Shrimp with Sweet Chili Mayo – perfect for any occasion! 🥥🔥🦐