Bread the Shrimp
Dredge each shrimp in flour, dip in egg, then coat generously in the coconut mixture. Press lightly so coating sticks.
Cook the Shrimp
For Pan-Frying:
Heat oil (about ¼ inch deep) in a skillet over medium heat.
Fry shrimp in batches for 2–3 minutes per side, until golden and crisp. Drain on paper towels.
For Baking (Healthier Option):
Preheat oven to 425°F (220°C).
Place shrimp on a parchment-lined baking sheet and spray lightly with olive oil.
Bake for 10–12 minutes, flipping halfway, until golden and cooked through.
Make Sweet Chili Mayo
In a small bowl, whisk together mayonnaise, sweet chili sauce, lemon juice, paprika, and salt until smooth.
Serve
Plate shrimp with a small bowl of dipping sauce. Garnish with chopped parsley or lemon wedges if desired.
Tips
Use large shrimp: Bigger shrimp are easier to coat and give a meatier bite.
Dry the shrimp well: Patting them dry helps the flour and coating stick better.
Chill before cooking (optional): After coating, refrigerate the shrimp for 15–20 minutes to help the crust adhere better during cooking.
Don’t overcrowd the pan or baking sheet: This ensures crispiness.
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