Description
Crispy coconut-breaded shrimp served with a tangy lime chili dipping sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- For the dip: 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon chili sauce
Instructions
- Prepare the shrimp by rinsing and patting dry.
- In a bowl, mix flour, salt, and pepper.
- Dip each shrimp in the flour mixture, then in beaten eggs, and finally coat with shredded coconut.
- Heat oil in a deep fryer or large skillet to 350°F (175°C).
- Fry the shrimp in batches until golden brown, about 2-3 minutes per side.
- Remove and drain on paper towels.
- For the dip: In a small bowl, whisk together mayonnaise, lime juice, and chili sauce.
- Serve the shrimp hot with the lime chili dip on the side.
Notes
For a healthier option, bake the shrimp at 400°F for 10-12 minutes instead of frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: Fusion
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 25g
- Protein: 20g