Shrimp: Coconut Shrimp with Sweet Chili Mayo

Ingredients

1 pound large shrimp, peeled and deveined (tails on or off, 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

Optional: Lime wedges for serving

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)

Directions

Prepare the shrimp: Pat the shrimp dry with paper towels. This helps the coconut adhere better.
Season the flour: In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika.
Prepare the dredging station: Set up three shallow dishes: one with the seasoned flour, one with the beaten eggs, and one with the shredded coconut.
Dredge the shrimp: First, dredge each shrimp in the flour mixture, ensuring it's fully coated. Then, dip it into the beaten eggs, allowing excess to drip off. Finally, coat the shrimp completely in the shredded coconut. Gently press the coconut to help it adhere.
Fry the shrimp: Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the shrimp in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. The shrimp should be opaque and pink throughout.
Drain the shrimp: Remove the shrimp from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Make the sweet chili mayo: While the shrimp are frying, whisk together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using) in a small bowl until well combined. Taste and adjust the sweetness or spiciness to your preference.
Serve: Serve the coconut shrimp immediately with the sweet chili mayo for dipping. Garnish with lime wedges, if desired. Enjoy!

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