Coconut Shrimp with Lime Chili Dip

Ingredients:

For the shrimp:

1 lb (450 g) large shrimp, peeled and deveined

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup shredded coconut (sweetened or unsweetened)

1/2 cup panko breadcrumbs

Salt and pepper, to taste

Vegetable oil, for frying

For the lime chili dip:

1/4 cup mayonnaise

1 tablespoon sweet chili sauce

1 teaspoon lime juice

1/2 teaspoon sriracha (optional, for extra heat)

Instructions:

Prepare the shrimp:

Pat shrimp dry with paper towels. Season lightly with salt and pepper.

Set up dredging station:

Place flour in one bowl, beaten eggs in another, and mix shredded coconut with panko breadcrumbs in a third bowl.

Coat the shrimp:

Dredge each shrimp in flour, dip into the egg, then coat evenly with the coconut-panko mixture.

Fry the shrimp:

Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Fry shrimp in batches for 2–3 minutes per side, or until golden brown and crispy. Drain on paper towels.

Make the dip:

In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and sriracha (if using).

Serve:

Arrange the crispy coconut shrimp on a platter and serve immediately with the lime chili dip on the side.