Indulge in crispy coconut shrimp paired with irresistible sweet chili mayo Perfect for appetizers or a tasty snack that will delight your taste buds

Scale

1 pound shrimp, peeled and deveined

1 cup coconut flakes, sweetened or unsweetened

1/2 cup all-purpose flour

1 large egg

1/2 teaspoon salt

Vegetable oil, for frying

1/2 cup sweet chili sauce

Lime wedges, for serving

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Prep the Shrimp: Ensure shrimp are thawed, peeled, deveined, and dried.

Set Up Your Breading Station: Prepare bowls with flour and salt, whisked egg, and coconut flakes.

Bread the Shrimp: Dredge shrimp in flour, dip in egg, then coat in coconut.

Heat the Oil: Heat vegetable oil in a frying pan to 350°F (175°C).

Fry the Shrimp: Fry shrimp in batches for 2-3 minutes each side until golden brown.

Prepare the Dipping Sauce: Serve the sweet chili sauce in a bowl with lime juice if desired.

Serve: Arrange shrimp with lime wedges and dipping sauce.