Crispy Coconut Shrimp with Spicy Mayo

Servings

2–3 servings

Prep Time

20 minutes

Cook Time

10–12 minutes

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Ingredients

Shrimp

• 400 g large shrimp, peeled and deveined (tails on optional)

• Salt and black pepper, to taste

Breading

• 1/2 cup all-purpose flour

• 2 eggs, beaten

• 1 cup shredded coconut (unsweetened or lightly sweetened)

• 1/2 cup panko breadcrumbs

For Frying

• Vegetable oil, for deep frying

Spicy Mayo Sauce

• 1/2 cup mayonnaise

• 1–2 tablespoons sriracha or chili sauce (adjust to taste)

• 1 teaspoon lime juice

• 1/2 teaspoon paprika

Garnish

• Fresh cilantro or parsley, chopped

• Lime wedges

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Instructions

Step 1: Prepare the Shrimp

Pat the shrimp dry with paper towels and season lightly with salt and black pepper.

Step 2: Set Up Breading Station

Place flour in one bowl, beaten eggs in a second bowl, and mix shredded coconut with panko breadcrumbs in a third bowl.

Step 3: Bread the Shrimp

Dip each shrimp into the flour, shaking off excess.
Next, dip into the beaten eggs.
Finally, coat evenly with the coconut–panko mixture, pressing gently to help it stick.

Step 4: Fry the Shrimp

Heat vegetable oil in a deep pan or pot to about 170–175°C (340–350°F).

Fry the shrimp in batches for 2–3 minutes per side until golden brown and crispy.
Remove and drain on paper towels.

Step 5: Make the Spicy Mayo

In a small bowl, mix mayonnaise, sriracha, lime juice, and paprika until smooth.

Step 6: Serve

Arrange the crispy shrimp in a bowl or plate. Drizzle with spicy mayo or serve the sauce on the side. Garnish with fresh herbs and lime wedges.

Serve immediately.

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Serving Suggestions

• Serve as an appetizer or snack

• Pair with a fresh salad or fries

• Perfect for parties or casual gatherings