Ingredients
Scale
For the Shrimp:
- 500g large shrimp, peeled and deveined (tails on)
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon paprika
- 2 large eggs
- 1 cup shredded unsweetened coconut
- 1 cup breadcrumbs (panko recommended)
- Oil for frying (vegetable or canola)
For the Sweet Chili Mayo:
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 teaspoon lime juice
Instructions
- Rinse shrimp under cold water and pat dry completely. Keep tails on for presentation.
- In a shallow bowl, mix flour, salt, and paprika. In another bowl, beat the eggs until smooth. In a third bowl, combine coconut and breadcrumbs.
- Dip each shrimp in the flour mixture, shaking off excess. Coat with beaten eggs, then press into the coconut-breadcrumb mixture until fully covered.
- Heat vegetable oil in a deep frying pan to 175°C (350°F). Test with a small bread piece — it should sizzle and turn golden within 30 seconds.
- Fry shrimp in small batches for 2–3 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
- In a small bowl, mix mayonnaise, sweet chili sauce, and lime juice until smooth. Adjust sweetness or tang to taste.
- Serve hot shrimp with the dipping sauce on the side. Garnish with lime wedges or herbs if desired.
Notes
For a lighter version, bake at 200°C (400°F) for 12–15 minutes or air fry for 8–10 minutes at the same temperature.
Ensure shrimp are completely dry before coating to prevent the breading from falling off.
Use unsweetened coconut for balanced flavor and even browning.
- Prep Time: 15
- Cook Time: 10