If you’re looking to wow your taste buds and impress friends at your next gathering, this Coconut Shrimp with Sweet Chili Mayo Recipe is an absolute must-try. Crispy, golden shrimp are coated with a delightfully crunchy coconut and panko breadcrumb mixture, fried to perfection, and served alongside a luscious sweet chili mayo dip that strikes just the right balance between spicy and sweet. Trust me, once you take a bite of this combo, you’ll understand why it quickly becomes a crowd favorite, bringing tropical vibes and irresistible flavors to your table every time.
Ingredients You’ll Need
To create the perfect Coconut Shrimp with Sweet Chili Mayo Recipe, you really only need a handful of fresh, straightforward ingredients. Each one plays a key role—from adding crunch and flavor to enhancing that vibrant tropical feel we all crave. Let’s dive into what you’ll need!
- Large shrimp, 1 pound: Peeled and deveined shrimp are the star of the show, providing tender, juicy seafood goodness.
- Shredded sweetened coconut, 1 cup: This adds the essential chewy texture and tropical sweetness that gives the dish its unique flair.
- Panko breadcrumbs, 1/2 cup: For that extra crispy, airy crunch that perfectly complements the coconut.
- All-purpose flour, 1/2 cup: Helps the coating adhere evenly to each shrimp for a flawless crust.
- Large eggs, 2: These act as the binding agent to keep the flour and coconut-panko coating in place.
- Salt, 1/2 teaspoon: Enhances all the flavors without overpowering anything.
- Black pepper, 1/4 teaspoon: Adds just a hint of warmth and depth to the shrimp’s natural sweetness.
- Vegetable oil: Needed for frying to achieve that golden brown, crispy exterior.
- Sweet chili sauce, 1/2 cup: The base for your dipping sauce, lending a lively sweet-spicy kick.
- Lime juice, 1 tablespoon (optional): Adds a fresh, zesty brightness to the mayo that elevates the dipping experience.
How to Make Coconut Shrimp with Sweet Chili Mayo Recipe
Step 1: Prepare the Shrimp
Begin by rinsing your shrimp under cold water to remove any unwanted residue, then carefully pat them dry with paper towels. Dry shrimp ensures your coating sticks properly and fries up crispy rather than soggy.
Step 2: Set Up the Breading Station
Gather three shallow bowls: in one, whisk together the all-purpose flour, salt, and black pepper; in the second, beat the eggs until smooth; and in the third, combine the shredded sweetened coconut with the panko breadcrumbs. This step is crucial because organizing your ingredients makes the coating process seamless and fun.
Step 3: Coat the Shrimp
Dredge each shrimp first in the flour mixture, making sure it’s evenly coated. Next, dip the shrimp into the beaten eggs, allowing excess to drip off before pressing it into the coconut-panko mix. Press gently to ensure that thick, crunchy crust forms all around. This triple-step coating guarantees every bite bursts with texture and flavor.
Step 4: Heat the Oil
Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat it over medium heat until hot but not smoking. The right temperature is critical; too hot will burn the coating, and too cool will make it greasy. Test by dropping a small piece of coating into the oil—if it bubbles and floats, you’re ready.
Step 5: Fry the Shrimp
Carefully place the shrimp in the hot oil in batches, taking care not to overcrowd the pan. Fry them for about 2 to 3 minutes on each side until the crust turns a beautiful golden brown and the shrimp inside is perfectly cooked and succulent.
Step 6: Drain the Shrimp
Once fried, transfer shrimp to a plate lined with paper towels to drain off excess oil. This keeps your coconut shrimp delightfully crisp rather than oily, ready for the star dipping sauce.
Step 7: Make the Sweet Chili Mayo Sauce
Simply mix the sweet chili sauce with lime juice to taste. The lime juice adds a refreshing citrus note that balances the sweet heat and enhances the dip’s creamy, tangy profile. This quick sauce is what makes this Coconut Shrimp with Sweet Chili Mayo Recipe truly irresistible.
Step 8: Serve and Enjoy
Arrange your crispy shrimp on a platter alongside a bowl of the sweet chili mayo dip. Whether it’s a casual snack or party appetizer, you’ll find this combination bursts with flavor and will have everyone coming back for seconds.
How to Serve Coconut Shrimp with Sweet Chili Mayo Recipe
Garnishes
Adding a few thoughtful garnishes can take your Coconut Shrimp with Sweet Chili Mayo Recipe from excellent to exceptional. Fresh cilantro leaves, thin slices of red chili, or lime wedges not only brighten the plate but also provide bursts of complementary aromas and flavors.
Side Dishes
These shrimp pair wonderfully with light, fresh sides such as a crisp Asian slaw, steamed jasmine rice, or a simple green salad dressed with a citrus vinaigrette. Their sweet and savory flavor stands out best when balanced with mildly flavored accompaniments.
Creative Ways to Present
For a fun twist, serve Coconut Shrimp with Sweet Chili Mayo Recipe skewered on bamboo sticks with pineapple chunks or alongside tropical fruit salsas for a vibrant island-inspired appetizer. You can even turn them into sliders using mini buns and avocado spread for a casual bite that’s extra memorable.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, place them in an airtight container and store them in the refrigerator for up to two days. To keep the shrimp crispy, avoid soaking them in any sauces before storing—serve the dipping sauce fresh when ready to eat.
Freezing
To freeze, arrange uncooked, breaded shrimp on a baking sheet lined with parchment paper and freeze until firm. Transfer to a freezer-safe bag or container; frozen shrimp will keep for up to 1 month. When ready to enjoy, fry them directly from frozen—just add a bit more cooking time to make sure they crisp up perfectly.
Reheating
The best way to reheat coconut shrimp is using an oven or air fryer at 350°F (175°C) for about 5 to 7 minutes. This method revives the crispiness without drying out the shrimp. Avoid microwaving, as it tends to make the coating soggy.
FAQs
Can I bake the coconut shrimp instead of frying?
Absolutely! Baking is a lighter alternative. Place the coated shrimp on a parchment-lined baking sheet and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through. While it won’t be quite as crispy as frying, it’s still delicious and much easier cleanup.
What can I use instead of sweet chili sauce for the mayo?
If you want a twist, try using spicy mango chutney or a blend of sriracha with honey mixed into mayo. These alternatives keep the sweet and spicy profile while adding unique flavors to your creamy dip.
Is coconut shrimp gluten-free?
Traditional recipes like this one use panko breadcrumbs and all-purpose flour, which contain gluten. To make it gluten-free, substitute with gluten-free panko and flour alternatives such as rice flour or chickpea flour, ensuring the same crunchy texture without the gluten.
How do I avoid the coconut burning while frying?
Keeping the oil at medium heat is key. High heat can burn the delicate coconut coating quickly. Fry in small batches and turn shrimp gently to achieve an even, golden crust without burning.
Can I prepare the shrimp coating in advance?
Yes, you can pre-mix the coconut and panko blend and store it in an airtight container. However, coat the shrimp just before frying for the best texture and to prevent the coating from becoming soggy.
Final Thoughts
This Coconut Shrimp with Sweet Chili Mayo Recipe is one of those delightful dishes that feels fancy but is surprisingly easy to make at home. The buttery crunch paired with that tangy, sweet-spicy mayo is pure magic on your palate. I encourage you to try this recipe soon—it’s perfect for any occasion, sure to bring smiles and requests for seconds around your table.
Print
Coconut Shrimp with Sweet Chili Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy Coconut Shrimp served with a zesty Sweet Chili Mayo dipping sauce offers a perfect balance of crunchy texture and sweet-spicy flavors, ideal for a delightful appetizer or a light meal.
Ingredients
Shrimp Coating
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying (about 1-2 cups as needed)
Dipping Sauce
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice (optional)
Instructions
- Prepare the Shrimp: Rinse the shrimp thoroughly under cold water and pat them completely dry with paper towels to ensure the coating sticks well.
- Set Up Coating Stations: In three separate bowls, mix the flour with salt and pepper in one, beat the eggs in the second bowl, and combine shredded coconut with panko breadcrumbs in the third bowl.
- Coat the Shrimp: Dredge each shrimp first in the seasoned flour, then dip it into the beaten eggs, and finally coat evenly with the coconut and panko breadcrumb mixture.
- Heat the Oil: Pour vegetable oil into a skillet to cover about 1/2 inch depth and heat over medium heat until the oil is hot but not smoking, suitable for frying.
- Fry the Shrimp: Fry the shrimp in batches carefully, cooking each side for 2-3 minutes until they turn a golden brown and the coconut coating is crispy. Avoid overcrowding the pan.
- Drain Excess Oil: Remove shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil and maintain crispiness.
- Prepare Dipping Sauce: In a small bowl, mix the sweet chili sauce with optional lime juice to add a fresh citrusy tang, stirring well to combine.
- Serve: Arrange the crispy coconut shrimp on a serving platter alongside the sweet chili dipping sauce for an irresistible appetizer or snack.
Notes
- For best results, use large shrimp to get a satisfying bite and easy coating.
- Ensure the oil temperature is medium to avoid burning the coconut before the shrimp is cooked.
- Use paper towels to drain shrimp immediately after frying to keep them crispy.
- The lime juice in the dipping sauce is optional but adds a nice brightness to balance the sweetness.
- Panko breadcrumbs help add extra crunch alongside the coconut coating.
