Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Oil for frying
- For the Sweet Heat Dip:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon lime juice
Instructions
- Prepare shrimp by rinsing and drying them.
- Set up a breading station with flour mixture, beaten eggs, and coconut-panko mix.
- Coat each shrimp in flour, then eggs, and finally in the coconut-panko mixture.
- Heat oil in a skillet until hot.
- Fry shrimp in batches until golden brown, about 2-3 minutes per side.
- Drain fried shrimp on paper towels.
- Mix mayonnaise, sweet chili sauce, sriracha, and lime juice for the dip.
- Serve shrimp with the dip and enjoy!
Notes
- Adjust the spice level of the dip to your taste.
- Serve immediately for the best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free flour and breadcrumbs)
Nutrition
- Serving Size: 4 shrimp with dip
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 140mg