Description
This tropical-inspired dish combines crispy coconut-coated grilled shrimp with a sweet-spicy mayo dip, bringing a taste of island paradise to your table with minimal effort.
Ingredients
Scale
- 1 pound large shrimp (16–20 count), peeled and deveined, tails on
- 1 cup shredded coconut
- ½ cup panko breadcrumbs
- 2 large eggs, beaten
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha (optional)
- 1 clove garlic, minced
- 1 tablespoon chopped cilantro
Instructions
- Pat shrimp dry and ensure they are peeled and deveined, tails on.
- Season shrimp with half the garlic powder, paprika, salt, and pepper; let marinate for 10-15 minutes.
- Set up coating station with seasoned flour, beaten eggs (add 1 tsp water), and coconut-panko mix.
- Dredge shrimp in flour, then egg, then coconut-panko mix, pressing to adhere.
- Preheat grill to medium-high (375-400°F), brush grates with olive oil.
- Grill shrimp 2-3 minutes per side until golden and cooked through.
- Whisk together mayonnaise, sweet chili sauce, lime juice, sriracha, garlic, and cilantro to make the sauce.
- Serve shrimp hot with sweet chili mayo and optional lime wedges or cilantro garnish.
Notes
Use unsweetened or mixed coconut to prevent burning. For gluten-free, use coconut flour and cassava panko. Sauce can be made ahead and stored up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Grilled
- Cuisine: Tropical Fusion
Nutrition
- Serving Size: 4 shrimp with 2 tbsp sauce
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg
Keywords: coconut shrimp, sweet chili mayo, grilled shrimp, seafood appetizer