Coconut Shrimp with Sweet Chili Mayo
Crispy, golden-brown coconut shrimp are a deliciously crunchy and tropical-inspired appetizer or main dish. These shrimp are coated in a lightly seasoned batter, dredged in shredded coconut, and fried (or baked/air-fried) to perfection. The sweet and spicy chili mayo dipping sauce adds the perfect balance of heat and creaminess, making this dish an irresistible crowd-pleaser.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients
For the Coconut Shrimp:
1 lb large shrimp, peeled and deveined (tails on)
½ cup all-purpose flour
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
2 eggs, beaten
¾ cup panko breadcrumbs
¾ cup shredded coconut (sweetened or unsweetened)
½ tsp paprika
1 cup olive oil (for frying)
For the Sweet Chili Mayo:
½ cup mayonnaise
3 tbsp sweet chili sauce
1 tsp lime juice
½ tsp sriracha (optional, for extra heat)
For Garnish & Serving:
Lime wedges
Chopped cilantro (optional)
Instructions
Step 1: Prepare the Breading Stations
1. In a shallow bowl, mix flour, salt, black pepper, and garlic powder.
2. In a second bowl, beat the eggs.
3. In a third bowl, combine panko, shredded coconut, and paprika.
Step 2: Bread the Shrimp
1. Dredge each shrimp in the flour mixture, shaking off excess.
2. Dip into the beaten eggs, ensuring full coverage.
3. Coat with the coconut-panko mixture, pressing lightly to help it stick.
4. Place coated shrimp on a plate and repeat with remaining shrimp.
Step 3: Fry the Shrimp
1. Heat 1 cup of olive oil in a deep skillet over medium-high heat (about 350°F / 175°C).
2. Fry the shrimp in batches for 2-3 minutes per side, until golden brown and crispy.
3. Remove and drain on a paper towel-lined plate.
Alternative Cooking Methods
Baking: Preheat oven to 425°F (220°C). Arrange shrimp on a parchment-lined baking sheet, spray lightly with oil, and bake for 12-15 minutes, flipping halfway.
Air Frying: Preheat air fryer to 375°F (190°C). Lightly spray shrimp with oil and air-fry for 8-10 minutes, flipping halfway.
Step 4: Make the Sweet Chili Mayo
1. In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and sriracha (if using).
2. Taste and adjust seasoning if needed.
Step 5: Serve
Arrange shrimp on a serving plate, garnish with lime wedges and cilantro.
Serve hot with sweet chili mayo on the side.
Notes & Tips
Use Large Shrimp: Shrimp should be at least 16-20 count per pound for the best results.
Extra Crunch: Double-dip the shrimp in egg and coconut-panko mixture for a thicker coating.
Oil Temperature Matters: Use a candy thermometer to maintain 350°F for crispy, non-greasy shrimp.
Spicier Version: Add more sriracha or crushed red pepper flakes to the mayo.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an air fryer at 375°F for 3-4 minutes or bake at 350°F for 10 minutes.
Frequently Asked Questions :
1. Can I use frozen shrimp?
Yes! Thaw them completely and pat them dry before breading.
2. What’s the best oil for frying?
Use I’ll olive oil, canola oil, or peanut oil for high-heat frying.
3. Can I make this gluten-free?
Yes! Use gluten-free flour and gluten-free panko for a GF version.
4. Can I make the sweet chili mayo in advance?
Absolutely! Store in the fridge for up to 1 week.
5. What can I serve with coconut shrimp?
Great sides include mango salsa, rice, coleslaw, or tropical fruit salad.
Nutritional Information
Calories: ~350
Protein: 25g
Carbohydrates: 22g
Fat: 18g
Saturated Fat: 9g
Fiber: 2g
Sugar: 4g
Sodium: 580mg