Coconut Shrimp with Sweet Chili Mayo: 5 Steps to Bliss

Oh my goodness, let me tell you about the joy of making coconut shrimp with sweet chili mayo! This dish is a total crowd-pleaser and brings a taste of the tropics right into your kitchen. I love how the crispy coconut coating adds that perfect crunch, while the succulent shrimp just melt in your mouth. And that sweet chili mayo? Wow!

It’s the ultimate dipping sauce that balances sweetness and spice so perfectly. Whether you’re hosting a party or just want a cozy night in, these little bites of heaven will always be a hit. Trust me, you’ll be craving them again and again!

Ingredients for Coconut Shrimp with Sweet Chili Mayo

To whip up these delightful coconut shrimp with sweet chili mayo, you’ll need just a handful of simple ingredients. Here’s what you’ll gather:

• 1 pound large shrimp, peeled and deveined
• 1 cup shredded coconut
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sweet chili sauce
• 1 tablespoon mayonnaise

These ingredients come together to create a crispy, flavorful treat that’s sure to impress!

How to Prepare Coconut Shrimp with Sweet Chili Mayo

Alright, let’s get cooking! Making these coconut shrimp with sweet chili mayo is easier than you might think, and the results are absolutely delicious. Here’s how to do it:

1. First, preheat your oven to 400°F (200°C). This will ensure your shrimp get that perfect golden brown color!
2. While the oven heats up, grab a mixing bowl and combine the flour, salt, and black pepper. This simple mixture is going to be the first step in your shrimp’s flavor journey.
3. Now, dip each shrimp into the flour mixture, making sure to coat it well. This gives the shrimp a nice base to hold onto the other layers.
4. Next, dip the floured shrimp into the beaten eggs, letting any excess drip off. This is what helps the coconut and panko stick beautifully.
5. Finally, roll the shrimp in the mixture of shredded coconut and panko breadcrumbs until they’re fully coated. This is where the magic happens!
6. Place the coated shrimp on a baking sheet lined with parchment paper, making sure they’re evenly spaced out for even cooking.
7. Bake the shrimp for about 15-20 minutes, or until they’re golden brown and crispy. Trust me, the smell will be irresistible!
8. In the meantime, mix together the sweet chili sauce and mayonnaise in a small bowl for your dipping sauce.
9. Once the shrimp are done, serve them hot alongside that creamy sweet chili mayo, and watch them disappear!

And there you have it! Simple, delicious, and oh so satisfying.

Tips for Success

To make your coconut shrimp with sweet chili mayo truly unforgettable, here are some of my favorite tips! First, always use fresh shrimp for the best flavor and texture—trust me, it makes a difference! Make sure to coat the shrimp evenly; I like to press the coconut and panko mixture onto the shrimp to ensure a good adhesion. If you’re after that extra crunch, consider frying them instead of baking; just be careful of hot oil splatters! Lastly, feel free to adjust the sweetness of the dipping sauce to match your taste—it’s all about what you love!

Why You’ll Love This Recipe

• Deliciously crispy texture with a tropical twist from the coconut
• Easy to prepare with simple ingredients, perfect for weeknight dinners
• Great as an appetizer for parties or gatherings; everyone loves them!
• Customizable dipping sauce that balances sweetness and heat to your liking
• Quick baking time means less hassle and more time to enjoy your meal
• Gluten-free option that doesn’t skimp on flavor!
• Impressive enough to serve at special occasions yet simple enough for any day

Nutritional Information

These coconut shrimp with sweet chili mayo are not just a treat for your taste buds but also provide some nutritional benefits! Here’s a rough estimate of the values per serving (about 4 shrimp):

• Calories: 250
• Fat: 10g
• Protein: 15g
• Carbohydrates: 30g
• Sugar: 4g
• Sodium: 300mg

Keep in mind, these values are estimates and can vary based on exact ingredients used. Enjoy guilt-free!

FAQ About Coconut Shrimp with Sweet Chili Mayo

Got questions about making these delicious coconut shrimp with sweet chili mayo? I’ve got you covered!

Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely and pat them dry before starting. This helps the coating stick better!

What if I don’t have panko breadcrumbs?
No worries! Regular breadcrumbs will work too, but the texture might be a bit different. You want that nice crunch, so try to use what you have!

Can I make the dipping sauce ahead of time?
Yes, you can! The sweet chili mayo can be mixed up to a day in advance and stored in the fridge. Just give it a good stir before serving!

How spicy is the sweet chili mayo?
It’s on the milder side with a hint of sweetness, but you can always add a dash of hot sauce if you like an extra kick!

Serving Suggestions

To elevate your coconut shrimp with sweet chili mayo, consider serving them alongside a fresh, zesty salad—like a mango or cucumber salad that complements the tropical flavors! You could also pair them with a chilled glass of sparkling water or a fruity cocktail for a refreshing touch. Enjoy the feast!

Storage & Reheating Instructions

If you have any leftovers (which is rare!), store your coconut shrimp in an airtight container in the fridge for up to 3 days. For reheating, I recommend popping them back in the oven at 350°F (175°C) for about 10 minutes to regain that crispy texture. Trust me, they’ll taste almost as good as fresh!

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