Mediterranean Coconut Shrimp with Sweet Chili Mayo
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.
