Name: Crispy Coconut Shrimp with Sweet Chili Mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pound Large, deveined shrimp; 1 cup All-purpose flour; 1 teaspoon Salt; 1 teaspoon Pepper; 1 teaspoon Garlic powder; 1 teaspoon Paprika; 2 large Eggs; 1 cup Sweetened shredded coconut; Vegetable oil For frying; 1/2 cup Mayonnaise; 1/4 cup Sweet chili sauce; 1 tablespoon Lime juice; 1 tablespoon Rice vinegar

The air is filled with the sweet scent of coconut, instantly transporting me to a sun-soaked beach, where every bite of crispy Coconut Shrimp with Sweet Chili Mayo is a delightful escape. This easy-to-make appetizer not only impresses guests at summer gatherings but also satisfies those cozy weeknight cravings without the need for takeout. With its golden, crunchy coating and that creamy, zesty dip, you’ll find this dish quickly becoming a favorite in your home kitchen. Plus, it’s adaptable enough to make it your own! What twist will you add to your coconut shrimp?

Why Is This Recipe So Irresistible?

Crispiness: Each bite of Crispy Coconut Shrimp offers an addictive crunch that perfectly contrasts the juicy shrimp inside.

Flavor Explosion: The delightful mix of sweet chili mayo brings together creamy, tangy, and just a hint of spice that elevates the dish to restaurant quality.

Easy to Make: With simple ingredients and straightforward steps, you can whip this up in no time, leaving you with more moments to enjoy with friends.

Versatile: Whether served as an appetizer at a party or a cozy dinner with a side of fresh salad, this dish adapts to any occasion beautifully.

Family Favorite: Kids and adults alike will love this dish, making it the perfect crowd-pleaser for gatherings. Don’t forget to try it alongside Garlic Butter Shrimp or Thai Coconut Curry for a full tropical feast!

Coconut Shrimp with Sweet Chili Mayo Ingredients

For the Shrimp
• Shrimp – Use large, deveined shrimp for a tender, juicy texture.
• Flour – All-purpose flour gives the coating structure to hold the coconut.
• Salt & Pepper – Essential seasonings that amplify the flavors of your coconut shrimp.
• Garlic Powder – Adds an aromatic depth, enhancing the overall taste profile.
• Paprika – Contributes a mild smoky flavor and vibrant color to the shrimp.
• Eggs – Binds the coating, ensuring the shredded coconut adheres well.
• Sweetened Shredded Coconut – Provides the signature crunch and sweetness when fried; opt for sweetened for optimal caramelization.
• Vegetable Oil – For frying, maintaining high heat to achieve a crispy exterior.

For the Dipping Sauce
• Mayonnaise – Creamy base for the sauce, ensuring it complements the shrimp.
• Sweet Chili Sauce – Offers a delightful balance of sweetness and heat, enhancing the coconut shrimp experience.
• Lime Juice – Brightens the sauce, adding a fresh, zesty touch.
• Rice Vinegar – Enhances tanginess, rounding out the flavors in the dipping sauce.

With these ingredients listed, you’re one step closer to crafting your Coconut Shrimp with Sweet Chili Mayo! Enjoy the vibrant tastes of the tropics right in your kitchen.

Step‑by‑Step Instructions for Coconut Shrimp with Sweet Chili Mayo

Step 1: Prep Shrimp
Begin by patting the large, deveined shrimp dry with paper towels to remove excess moisture. This ensures the coating adheres properly and helps achieve that irresistible crispiness when frying. Set the shrimp aside while preparing the coating ingredients, allowing them to reach room temperature.

Step 2: Season Flour
In a shallow dish, combine all-purpose flour, salt, pepper, garlic powder, and paprika. Stir the mixture well to distribute the seasonings evenly. This seasoned flour will serve as the first layer for your Coconut Shrimp with Sweet Chili Mayo, enhancing the overall flavor profile. Aim for a well-mixed, inviting bowl of flour.

Step 3: Set Up Breading Station
Prepare a three-part breading station: one dish filled with the seasoned flour, a second with beaten eggs, and a third with sweetened shredded coconut. This organized setup will streamline the breading process, allowing you to coat the shrimp quickly and efficiently. Place the bowls in this order to maintain a smooth workflow.

Step 4: Bread Shrimp
Take each shrimp and dredge it in the seasoned flour, ensuring it is fully coated. Next, dip it into the vibrant yellow egg mixture, allowing excess to drip off. Finally, press the shrimp firmly into the shredded coconut, covering it completely with that delightful, sweet layer. Repeat this process until all shrimp are breaded.

Step 5: Heat Oil
In a large skillet, heat vegetable oil to 350°F (175°C). Use a thermometer to monitor the oil temperature accurately; this step is crucial for achieving a golden-brown exterior. You’ll know it’s ready when a small piece of coconut sizzles immediately upon contact. Coat the bottom of your skillet generously to prevent sticking.

Step 6: Fry Shrimp
Carefully add the breaded shrimp to the hot oil in batches, ensuring not to overcrowd the pan. Cook each side for 2–3 minutes, or until they turn a beautiful golden brown and become irresistibly crispy. Keep an eye on them to avoid burning; flip them gently with tongs for even cooking.

Step 7: Drain Oil
Once the shrimp are perfectly golden, use a slotted spoon to transfer them to a plate lined with paper towels or a wire rack. This will soak up excess oil and keep your Coconut Shrimp crisp. Allow them to drain for a couple of minutes while you prepare the dipping sauce, savoring their mouthwatering aroma.

Step 8: Make Dipping Sauce
In a mixing bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and rice vinegar. This simple blend creates a zesty, creamy accompaniment that elevates your Coconut Shrimp with Sweet Chili Mayo. Taste the sauce and adjust any ingredients to your preference, ensuring a perfect balance of flavors.

Step 9: Serve
Serve the crispy Coconut Shrimp immediately, paired with the tangy dipping sauce and lime wedges for an extra kick. Arrange them on a beautiful platter and prepare for delight as each bite combines crunch, flavor, and tropical goodness. Garnish with fresh herbs if desired, and watch your guests enjoy every morsel!

Coconut Shrimp with Sweet Chili Mayo Variations

Feel free to customize this delightful dish with some exciting twists that will keep your taste buds dancing!

Panko Crunch: Substitute the shredded coconut with panko breadcrumbs for an extra crispy texture. This swap will add a different flavor while still delivering a satisfying crunch.
Seafood Twist: Experiment with fish fillets or chicken tenders instead of shrimp for a hearty alternative. You can use the same breading technique, allowing you to enjoy this recipe in diverse ways.
Spicy Kick: Add sriracha to your sweet chili mayo for an exciting heat level that will awaken your palate. Just a touch can transform your dipping experience into something exhilarating.
Citrus Brightness: Swap lime juice for lemon juice in the dipping sauce for a slightly different tang. This little change can refresh the flavor profile, offering a unique twist each time you make it.
Herb Infusion: Enhance the dipping sauce by mixing in fresh herbs like cilantro or basil. These vibrant additions provide an aromatic burst that complements the shrimp beautifully.
Baking Option: For a healthier version, try baking the breaded shrimp at 425°F (220°C) for 12-15 minutes, flipping halfway through. The result remains crunchy without the extra oil!
Tropical Fusion: Mix in crushed pineapple with your dipping sauce for a tropical fruity enhancement. This brings a refreshing sweetness that pairs wonderfully with the coconut.
Dipping Sauce Variations: Get creative with your dipping sauce by incorporating yogurt or avocado for a unique twist that adds creaminess. These options transform the sauce into something truly special.

Feel inspired? Try some of these variations or get creative and think up your own! While you’re at it, explore other tropical flavors, like serving your coconut shrimp with a side of Coconut Cream Pancakes or find inspiration in a delicious One Pan Shrimp dish for a culinary adventure that makes you feel like you’re on a sun-soaked vacation!

Make Ahead Options

These Coconut Shrimp with Sweet Chili Mayo are perfect for meal prep enthusiasts! You can bread the shrimp and keep them in the refrigerator for up to 24 hours before frying. Simply follow the breading steps, then place the coated shrimp on a parchment-lined tray, cover, and refrigerate. This method keeps the coating fresh without becoming soggy, ensuring a crispy result when you fry them. When you’re ready to serve, just heat your oil and fry as directed, enjoying that delicious crunch with minimal effort. With this make-ahead option, you’ll have restaurant-quality appetizer ready to impress, saving you valuable time!

Expert Tips for Coconut Shrimp

Maintain Oil Temperature: Ensure the oil stays at a steady 350°F to avoid greasy shrimp; use a thermometer for accuracy.

Don’t Overcrowd the Pan: Fry shrimp in batches to maintain oil temperature. Overcrowding will lead to soggy shrimp that lack crispiness.

Use Fresh Shrimp: Fresh, deveined shrimp make a significant difference in texture and flavor for your coconut shrimp. Avoid pre-cooked varieties.

Adjust Coconut Sweetness: If you prefer less sweetness, consider using unsweetened shredded coconut for a more balanced flavor profile.

Perfect Dipping Sauce: Mix the sweet chili mayo to your taste; start with a little lemon juice and gradually add for tanginess. Enjoy your coconut shrimp!

What to Serve with Coconut Shrimp with Sweet Chili Mayo

For a delightful dining experience, these crispy shrimp call for sides that balance flavors and textures, making every bite unforgettable.

Crispy Thai Spring Rolls: These crunchy rolls filled with fresh vegetables and herbs provide a light, refreshing contrast to the rich shrimp.
Tropical Fruit Salad: A mix of mango, pineapple, and coconut adds a sweet, juicy brightness that complements the savory notes of the shrimp.
Coconut Rice: This creamy, aromatic rice enhances the tropical theme while soaking up the delicious dipping sauce. It’s a perfect base to enjoy.
Lime-Infused Quinoa Salad: Combining protein-packed quinoa with lime, cilantro, and diced veggies offers a zesty, nutritious option on the side. Balanced yet hearty!
Spicy Kimchi Slaw: This tangy, spicy slaw introduces a crunchy element, elevating the meal’s complexity and cutting through the richness of the shrimp.
Lychee Iced Tea: Stay refreshed with this fragrant, slightly sweet tea that works harmoniously with the coconut shrimp, making it a great beverage choice.
Mango Sorbet: For dessert, this cold, fruity treat is the perfect way to end the meal, offering a light and cooling finish that echoes tropical flavors.

How to Store and Freeze Coconut Shrimp with Sweet Chili Mayo

Fridge: Store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. For the best flavor, reheat them in an oven to maintain their crispiness.

Freezer: If freezing, place the cooled, breaded (but un-fried) shrimp in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-safe bag. They can be stored for up to 3 months.

Reheating: To reheat cooked coconut shrimp, bake them in a preheated oven at 375°F (190°C) for about 10 minutes, or until heated through and crispy again.

Dipping Sauce Storage: Store any leftover sweet chili mayo in a sealed container in the fridge for up to 5 days; stir well before using.

Coconut Shrimp with Sweet Chili Mayo Recipe FAQs

What size shrimp should I use?
I recommend using large, deveined shrimp for the best results. They provide a tender, juicy texture and stand out beautifully against the crispy coconut coating.

How should I store leftover coconut shrimp?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To retain maximum crispiness, reheat them in an oven instead of a microwave, ideally at 375°F (190°C) for about 10 minutes, or until they’re heated through and crispy again.

Can I freeze coconut shrimp before frying?
Absolutely! After breading the shrimp, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag. They can be stored for up to 3 months. When ready to enjoy, cook them straight from frozen; just add a couple more minutes to your frying time.

What do I do if my dipped shrimp is not crispy?
If your shrimp don’t turn out crispy, it could be due to low oil temperature or overcrowding in the pan. Always maintain the oil at 350°F (175°C) for best results. Frying in smaller batches allows the oil to properly circulate, ensuring that each piece gets that delightful crunch!

Is there a dairy-free option for the dipping sauce?
Sure! Substitute mayonnaise with a dairy-free alternative like avocado or a cashew-based spread for a creamy, delicious dipping sauce. Adjust the proportions as necessary to fit your taste.