Description
A delightful dish that combines the sweetness of coconut with savory shrimp, served with a sweet chili mayo dip.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 2 large eggs, beaten
- 1 cup shredded coconut
- 1/2 cup sweet chili sauce
Instructions
- Preheat the oven to 400°F (200°C) or heat oil in a frying pan.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with shredded coconut.
- Season the shrimp with salt and pepper.
- Dredge each shrimp in the flour, dip it into the beaten eggs, and then coat it with shredded coconut.
- Place the coated shrimp on a baking sheet or in the hot oil and cook for 8-10 minutes or until golden brown and crispy.
- Serve with sweet chili sauce for dipping.
Notes
Tips include adding spices to the flour for extra flavor, ensuring a good coat for crunch, and baking for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg
Keywords: coconut shrimp, sweet chili mayo, appetizer, Mediterranean