Coconut Shrimp With Sweet Chili Mayo Recipe

Name: Coconut Shrimp With Sweet Chili Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise; 2 tablespoons sweet chili sauce (like Mae Ploy or Thai Sweet Chili Sauce); 1 teaspoon chili-garlic hot sauce (Sriracha) (optional); 1 lb tail-on shrimp, shelled deveined and tail on (See Step 2); 1/2 cup all-purpose flour; 1 egg; 2 tablespoons coconut milk (or regular milk); salt and pepper; 1/2 cup japanese panko breadcrumbs; 1/2 cup sweetened flaked coconut; oil, for frying

Servings: persons

1/4 cup mayonnaise
2 tablespoons sweet chili sauce (like Mae Ploy or Thai Sweet Chili Sauce)
1 teaspoon chili-garlic hot sauce (Sriracha) (optional)
1 lb tail-on shrimp, shelled deveined and tail on (See Step 2)
1/2 cup all-purpose flour
1 egg
2 tablespoons coconut milk (or regular milk)
salt and pepper
1/2 cup japanese panko breadcrumbs
1/2 cup sweetened flaked coconut
oil, for frying

1
In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce. Set aside.
2
With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Discard the black vein/tract.
3
Set three shallow bowls side by side. Place flour in the first bowl; whisk the egg and coconut milk in the second then combine the panko and coconut flakes in the third.
4
Heat 2 inches of oil in a saute pan over moderate heat until thermometer registers 350u00b0F.
5
As the oil is heating, bread the shrimp by dipping the shrimp on both sides in the flour and shaking excess off. Next dip in the egg/coconut milk mixture and then in the panko/coconut flakes, patting to ensure the coating sticks well.
6
Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. Serve with Sweet Chili Mayo for dipping.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup mayonnaise, 2 tablespoons sweet chili sauce (like Mae Ploy or Thai Sweet Chili Sauce), 1 teaspoon chili-garlic hot sauce (Sriracha) (optional), 1 lb tail-on shrimp, shelled deveined and tail on (See Step 2), and more.

Yes, Coconut Shrimp With Sweet Chili Mayo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp With Sweet Chili Mayo

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