Dipping sauce for coconut shrimp –Yo, y’all, let’s dive into a dish that’ll have your taste buds dancing! We’re talkin’ about Coconut Shrimp with a 2-Ingredient Dipping Sauce that’s just straight up fire. This dish is perfect for those lazy afternoons or when you wanna impress at a cookout. Grab your ingredients, and let’s get cooking!
Coconut Shrimp
Feast your eyes on this beauty:
Now, let’s get into what you need to whip this up:
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup oil for frying
Instructions:
- First things first, get your shrimp nice and clean. Rinse ‘em off, peel and devein if you haven’t done that already.
- Set up your dredging station. Get three bowls: one for the panko breadcrumbs, one for the shredded coconut, and one for the beaten eggs. Mix the salt and pepper into the panko breadcrumbs for extra flavor.
- Now, let’s start coating those shrimp! First, dip each one into the egg, then into the panko to coat it, and finally into the shredded coconut. Make sure they’re all nice and covered.
- Next up, heat that oil in a frying pan over medium heat. You wanna make sure it’s hot enough; test it with a little piece of shrimp—if it sizzles, you’re good to go.
- Fry those shrimp in batches, so you don’t overcrowd the pan. Cook ‘em for about 2-3 minutes on each side until they’re golden brown and crispy.
- Once they’re done, place them on a paper towel to soak up some excess oil. Now they’re ready to be served!
Now for the dipping sauce. Keep it simple:
Dipping Sauce Ingredients:
- 1/2 cup sweet chili sauce
- 1/2 cup mayonnaise
Instructions for Dipping Sauce:
- Mix the sweet chili sauce and mayonnaise together in a small bowl. That’s it! You just made yourself a bomb dipping sauce.
Serve those crispy coconut shrimp up hot with your dipping sauce on the side, and get ready for the yumminess! Trust me, once you take a bite, you won’t want to stop. Enjoy!