Chili Lime MayoCrispy Coconut Seafood Shrimp with Sweet Chili Lime Mayo 🍤🥥
🛒Ingredients :
• 1 lb large shrimp, peeled and deveined, tails on or off
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 2 large eggs, lightly beaten
• 2 cups sweetened shredded coconut
• Vegetable oil, for frying
• Lime wedges, optional
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tbsp lime juice
• 1 tsp rice vinegar, optional
👩🍳How to Make It:
1. Season the Flour
Dry the shrimp well with paper towels. Stir the flour, salt, black pepper, garlic powder, and paprika together in a shallow dish.
2. Set the Breading Line
Pour the beaten eggs into a second shallow dish and place the shredded coconut in a third. Arrange the three dishes in order for quick, even coating.
3. Press on the Coconut
Dredge each shrimp lightly in the seasoned flour, dip it into the egg, and let the excess fall away. Coat with coconut, pressing gently so the shreds adhere across the surface.
4. Fry in Batches
Heat about 1 inch of vegetable oil in a skillet to 350°F. Fry the coated shrimp for 2 to 3 minutes per side until crisp, golden, and opaque, then drain on a wire rack or paper towel-lined plate.
5. Mix the Dip
Whisk the mayonnaise, sweet chili sauce, lime juice, and optional rice vinegar until smooth. Serve alongside the hot shrimp with optional lime wedges.
⏱️ Prep Time: 20 min . Cook Time: 15 min . Total Time: 35 min . Servings: 4
Approx. 510 Calories | 25g Protein per serving