Ingredients:
– 1 pound large shrimp, peeled and deveined (tails on or off based on your preference)
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/4 teaspoon paprika
– 2 large eggs, lightly beaten
– 2 cups sweetened shredded coconut
– Vegetable oil, for frying
– Lime wedges for serving (optional)
For the Sweet Chili Mayo:
– 1/2 cup mayonnaise
– 1/4 cup sweet chili sauce (adjust to taste)
– 1 tablespoon lime juice
– 1 teaspoon rice vinegar (optional, for extra tang)
Instructions:
1. Begin by preparing the shrimp. Pat each shrimp dry with paper towels to ensure the coconut sticks better during frying.
2. In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika.
3. Set up a dredging station with three shallow dishes. One should contain the seasoned flour, the second with the beaten eggs, and the third with the shredded coconut.
4. Coat each shrimp by first dipping it into the flour mixture, ensuring it’s well coated. Next, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, coat the shrimp thoroughly with the shredded coconut, pressing gently to help it adhere.
5. Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the shrimp in batches to avoid overcrowding the pan. Cook each shrimp for about 2-3 minutes on each side until golden brown and fully cooked. The shrimp should be opaque and pink throughout.
6. Once cooked, remove the shrimp from the oil and place them on a wire rack or a paper towel-lined plate to drain any excess oil.
7. While the shrimp are frying, prepare the sweet chili mayo by whisking together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using) in a small bowl. Adjust the sweetness or spiciness according to your preference.
8. Serve the coconut shrimp immediately with the sweet chili mayo for dipping. Garnish with lime wedges, if desired. Enjoy your delicious coconut shrimp!