Coconut Shrimp with Lime Chili Dip

Ingredients

For the Shrimp:

500 g large shrimp, peeled and deveined

½ cup all-purpose flour

2 large eggs, beaten

1 cup shredded sweetened coconut

1 cup panko breadcrumbs

½ tsp salt

¼ tsp black pepper

Oil for frying (vegetable or canola)

For the Lime Chili Dip:

¼ cup mayonnaise

2 tbsp sweet chili sauce

Juice of 1 lime

1 tsp lime zest

Pinch of cayenne pepper (optional)

Instructions

1. Prepare the Dip

In a small bowl, mix mayonnaise, sweet chili sauce, lime juice, lime zest, and cayenne.

Chill in the fridge until ready to serve.

2. Bread the Shrimp

Set up a breading station: bowls for flour, beaten eggs, and coconut + panko mixture (mix coconut, panko, salt, pepper).

Dredge each shrimp in flour, then egg, then coat evenly in coconut-panko mixture.

3. Fry the Shrimp

Heat oil in a deep skillet or pan over medium-high heat.

Fry shrimp in batches 2–3 minutes per side, until golden brown and crispy.

Drain on paper towels.

4. Serve

Arrange shrimp on a platter with lime wedges.

Serve alongside the lime chili dip for dipping.