These Coconut Shrimp with Sweet Chili Mayo offer a delightful fusion of crispy, golden shrimp coated in sweet shredded coconut, paired with a tangy, creamy dipping sauce. This dish is perfect as an appetizer, party snack, or even a light main course. The combination of crunchy shrimp and a zesty dipping sauce will transport your taste buds to a tropical beach getaway.
Whether you’re hosting a dinner party, serving them at a game night, or just craving something indulgent yet refreshing, this recipe is sure to become a favorite!
Why You’ll Love This Recipe
Crispy and Tropical Flavor
The sweetened shredded coconut creates a crisp coating that perfectly complements the tender shrimp inside, offering a mouthwatering contrast of textures.
Easy to Make
With just a few simple steps, you can prepare restaurant-quality coconut shrimp at home, making this a quick and enjoyable dish to whip up.
Perfect for Sharing
This dish is ideal for gatherings, whether it’s a casual family dinner, a fun potluck, or a celebratory event.
Customizable Sauce
The sweet chili mayo offers a tangy, creamy profile that you can adjust to your preference—whether you want it sweeter or spicier!
Ingredients (Serves 4–6)
For the Coconut Shrimp:
- 1 pound large shrimp, peeled and deveined (tails on or off, your preference)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 large eggs, lightly beaten
- 2 cups sweetened shredded coconut
- Vegetable oil for frying
For the Sweet Chili Mayo:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce (adjust to taste)
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar (optional, for extra tang)
Optional Garnish:
- Lime wedges for serving
Step-by-Step Instructions
Prepare the Shrimp
Pat the shrimp dry with paper towels to remove excess moisture. This helps the coconut adhere better and results in a crispier texture.
Season the Flour
In a shallow dish, mix together the flour, salt, pepper, garlic powder, and paprika. This seasoned flour will create a flavorful base for the shrimp.
Set Up the Dredging Station
Prepare three shallow dishes:
- Dish 1: Place the seasoned flour.
- Dish 2: Add the lightly beaten eggs.
- Dish 3: Add the shredded coconut.
Coat the Shrimp
Dredge each shrimp in the seasoned flour, ensuring to shake off any excess. Then dip the floured shrimp into the beaten eggs, letting any excess drip off. Finally, roll the shrimp in the shredded coconut, pressing gently to ensure an even coating.
Fry the Shrimp
Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the shrimp in batches, being careful not to overcrowd the pan. Cook for 2–3 minutes per side until golden brown and cooked through. The shrimp should be opaque and pink throughout.
Once cooked, remove the shrimp from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Make the Sweet Chili Mayo
In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using). Taste and adjust the sauce, adding more chili sauce for sweetness or lime juice for tanginess, depending on your preference.
Serve
Arrange the crispy coconut shrimp on a serving platter. Serve immediately with the sweet chili mayo for dipping and garnish with lime wedges for an extra burst of freshness.
Tips for Success
- Use Fresh Shrimp: Fresh or high-quality frozen shrimp will yield the best results. If using frozen shrimp, be sure to thaw them completely and pat them dry before cooking.
- Don’t Skip the Wire Rack: After frying, place the shrimp on a wire rack rather than paper towels. This prevents them from becoming soggy.
- Double Coat for Extra Crunch: For an even crispier texture, dip the shrimp in both the egg and coconut mixtures twice.
- Make Ahead: You can bread the shrimp ahead of time and refrigerate them for up to 2 hours before frying. This is perfect if you’re entertaining and need to prepare in advance.
- Baking Option: For a lighter version, bake the breaded shrimp on a parchment-lined baking sheet at 400°F (200°C) for 12–15 minutes, flipping halfway through, until golden and crispy.
Serving Suggestions
These coconut shrimp are versatile and pair wonderfully with a variety of sides and drinks:
Tropical Sides
- Serve alongside pineapple skewers, mango salsa, or coconut rice for a full tropical meal.
Salads
- Complement the shrimp with a refreshing green salad or cucumber-tomato salad for a lighter contrast.
Cocktails
- Enjoy these shrimp with a tropical cocktail, such as a piña colada, margarita, or mojito, for a festive touch.
Extra Sauces
- Offer a variety of dipping sauces, such as sriracha mayo, honey mustard, or teriyaki glaze, to add different flavor profiles to the meal.
Nutritional Information (Per Serving, Approx.)
- Calories: ~350 kcal (fried version) / ~300 kcal (baked version)
- Protein: ~15g
- Carbohydrates: ~25g
- Fat: ~20g (fried version) / ~15g (baked version)
- Fiber: ~2g
Note: Nutritional values may vary depending on specific brands and portion sizes.
Final Thoughts
These Coconut Shrimp with Sweet Chili Mayo offer the perfect balance of crispy, sweet, and tangy flavors. Whether served as an appetizer, snack, or main course, they are a crowd-pleaser that’s easy to make and absolutely delicious.
With their golden coconut coating and creamy dipping sauce, these shrimp bring a tropical twist to a classic favorite. So gather your ingredients, heat up the stove (or oven), and get ready for a delightful dish that will transport you to a sunny beach escape!
FAQs
What are coconut shrimp made of?
Coconut shrimp are made by coating shrimp in flour, eggs, and shredded coconut before frying. They are often served with a tangy dipping sauce like sweet chili mayo.
What to serve with coconut shrimp?
Coconut shrimp pairs wonderfully with tropical sides such as mango salsa, pineapple skewers, coconut rice, or a fresh salad. It also goes well with tropical cocktails.
Can I bake coconut shrimp instead of frying them?
Yes! For a lighter version, you can bake the breaded shrimp at 400°F (200°C) for 12–15 minutes, flipping halfway through until golden and crispy.
Can I use frozen shrimp for coconut shrimp?
Yes, you can use frozen shrimp for this recipe. Just be sure to thaw them completely and pat them dry before cooking to ensure a crispy coating.
How do I make the sweet chili mayo spicier?
If you want the sweet chili mayo to be spicier, you can add a bit more chili sauce or even a dash of sriracha sauce to increase the heat.
How can I store leftover coconut shrimp?
Store any leftover coconut shrimp in an airtight container in the fridge for up to 2 days. To reheat, bake them in the oven at 350°F (175°C) for a few minutes to restore their crispiness.