1 lb (450g) large shrimp, peeled and deveined, tails on
½ cup all-purpose flour
Salt and pepper, to taste
2 large eggs, beaten
¾ cup unsweetened shredded coconut
½ cup panko breadcrumbs
1 tsp dried oregano
1 tsp garlic powder
½ tsp paprika
Olive oil spray or neutral oil, for frying or baking
For the sweet chili mayo:
½ cup mayonnaise
2 tbsp sweet chili sauce
1 tsp lemon juice
½ tsp smoked paprika (optional)
Pinch of salt
Instructions
Prep the Shrimp
Pat shrimp dry with paper towels. Season lightly with salt and pepper.
Set Up Breading Station
In one bowl: flour with a pinch of salt and pepper.
In second bowl: beaten eggs.
In third bowl: combine shredded coconut, panko, oregano, garlic powder, and paprika.
Bread the Shrimp
Dredge each shrimp in flour, dip in egg, then coat generously in the coconut mixture. Press lightly so coating sticks.
Cook the Shrimp
For Pan-Frying:
Heat oil (about ¼ inch deep) in a skillet over medium heat.
Fry shrimp in batches for 2–3 minutes per side, until golden and crisp. Drain on paper towels.
For Baking (Healthier Option):
Preheat oven to 425°F (220°C).
Place shrimp on a parchment-lined baking sheet and spray lightly with olive oil.
Bake for 10–12 minutes, flipping halfway, until golden and cooked through.
Make Sweet Chili Mayo
In a small bowl, whisk together mayonnaise, sweet chili sauce, lemon juice, paprika, and salt until smooth.
Serve
Plate shrimp with a small bowl of dipping sauce. Garnish with chopped parsley or lemon wedges if desired.
Tips
Use large shrimp: Bigger shrimp are easier to coat and give a meatier bite.
Dry the shrimp well: Patting them dry helps the flour and coating stick better.
Chill before cooking (optional): After coating, refrigerate the shrimp for 15–20 minutes to help the crust adhere better during cooking.
Don’t overcrowd the pan or baking sheet: This ensures crispiness.