Coconut Shrimp with Spicy Mayo

Experience the delightful combination of sweet coconut and the zest of spicy mayo in this tasty coconut shrimp dish. Served either as an appetizer or a main course, the crispy coconut coating blends wonderfully with a creamy, tangy spicy mayo dip. Each bite offers a burst of flavor, making it a delightful choice for anyone who enjoys seafood. This dish is not only satisfying but also straightforward to prepare, ensuring a delicious experience.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup coconut flakes, shredded
• 1 cup breadcrumbs
• 1/2 cup mayonnaise
• 1-2 tbsp sriracha sauce
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 400°F (204°C).
2. In three separate bowls, set up the following stations: one with the all-purpose flour, another with the beaten eggs, and the third with a mix of shredded coconut flakes and breadcrumbs.
3. Dip each shrimp first in the flour, ensuring it is fully coated. Then, dip the floured shrimp into the beaten eggs, followed by coating it thoroughly in the coconut and breadcrumb mixture.
4. Arrange the coated shrimp on a baking sheet lined with parchment paper, ensuring they do not touch.
5. Bake the shrimp for 12-15 minutes until they turn golden brown and are crispy on the outside.
6. While the shrimp are baking, prepare the spicy mayo. In a small bowl, combine the mayonnaise, sriracha, lime juice, and garlic powder. Mix well until smooth.
7. Serve the baked coconut shrimp with the spicy mayo on the side for dipping.

Keywords: Appetizer, Seafood, Crispy, Tangy, Fried, Appetizer, Seafood

Spice Rack: Garlic Powder, Black Pepper, Salt

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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