Of course! This recipe combines the bright, fresh flavors of the Mediterranean with the tropical sweetness of coconut, all balanced by a spicy and creamy dipping sauce. It’s an impressive yet surprisingly easy dish.
—
Mediterranean Coconut Shrimp with Sweet Chili Mayo
This recipe features shrimp coated in a fragrant, herby coconut crust, pan-fried to perfection, and served with a quick, addictive dipping sauce.
Prep time: 20 minutes Cook time: 10 minutes Serves: 4 as an appetizer, 2-3 as a main
—
Ingredients:
For the Shrimp:
· 1 lb (450g) large shrimp (16/20 or 21/25 count), peeled and deveined, tails on
· ½ cup all-purpose flour
· 1 teaspoon smoked paprika
· 1 teaspoon dried oregano
· ½ teaspoon garlic powder
· Salt and black pepper to taste
· 2 large eggs, beaten
· 1 cup shredded sweetened coconut
· ½ cup Panko breadcrumbs
· ¼ cup fresh parsley or cilantro, finely chopped
· Zest of 1 lemon
· Olive oil or avocado oil, for frying
For the Sweet Chili Mayo:
· ½ cup good-quality mayonnaise
· 2-3 tablespoons sweet chili sauce (like Mae Ploy)
· 1 teaspoon lime juice
· 1 teaspoon sriracha or other hot sauce (optional, for extra heat)
· Pinch of salt
For Serving (Optional):
· Lemon wedges
· Extra chopped herbs
—
Instructions:
1. Prepare the Shrimp: Pat the shrimp very dry with paper towels. This is crucial for the coating to stick. Season lightly with salt and pepper.
2. Set Up Your Breading Station: Get three shallow bowls or plates.
· Bowl 1: Mix the flour, smoked paprika, oregano, garlic powder, and a pinch of salt and pepper.
· Bowl 2: Place the beaten eggs.
· Bowl 3: Combine the shredded coconut, Panko breadcrumbs, chopped parsley, and lemon zest. Mix well.
3. Bread the Shrimp: Working with one shrimp at a time:
· Dredge it in the flour mixture, shaking off any excess.
· Dip it completely into the beaten egg, allowing the excess to drip off.
· Finally, press it firmly into the coconut-Panko mixture, ensuring it’s thoroughly coated. Place the breaded shrimp on a clean plate or baking sheet. Repeat with all shrimp.
4. Make the Sauce: While the breaded shrimp rest for 5 minutes (this helps the coating set), make the dipping sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and sriracha (if using). Taste and adjust with more chili sauce, lime, or salt as needed. Refrigerate until ready to serve.
5. Cook the Shrimp:
· Heat about ¼ inch of oil in a large skillet over medium heat. To test if the oil is ready, flick a tiny bit of the breading into the oil; it should sizzle gently.
· Carefully place the shrimp in the hot oil in a single layer, making sure not to crowd the pan. Work in batches if necessary.
· Cook for 2-3 minutes per side, until the coating is golden brown and crispy, and the shrimp are pink and opaque.
· Use tongs to transfer the cooked shrimp to a wire rack set over a baking sheet. This keeps them crispy instead of getting soggy on a paper towel-lined plate.
6. Serve Immediately: Serve the hot, crispy coconut shrimp immediately with the sweet chili mayo for dipping, lemon wedges on the side, and an extra sprinkle of fresh herbs.
—
Pro Tips for Success:
· Dry Shrimp: The single most important step. Any moisture will cause the coating to slide right off.
· Don’t Crowd the Pan: This is essential. Overcrowding will drop the oil temperature and steam the shrimp instead of frying them, leading to a greasy, soft coating.
· Oven Method (Healthier): For a lighter version, preheat your oven to 425°F (220°C). Arrange the breaded shrimp on a parchment-lined baking sheet. Spray or lightly brush both sides with oil. Bake for 10-15 minutes, flipping halfway through, until crispy and cooked.
· Shrimp Size: Jumbo shrimp work best for this recipe as they are easier to bread and make for a more impressive presentation.
· Make it a Meal: Serve these shrimp over a simple salad of mixed greens, chopped cucumber, tomatoes, and red onion with a lemon vinaigrette for a complete Mediterranean-inspired meal.
Enjoy this delicious fusion of flavors and textures!