Crispy Coconut Shrimp with Sweet Chili Mayo Recipe

Crispy Coconut Shrimp with Sweet Chili Mayo is one of those dishes that transports you straight to a sunny beach, where the waves are crashing and the palm trees sway. Imagine biting into tender shrimp coated in a golden layer of crunchy coconut flakes, sending your taste buds on a tropical vacation. This dish brings together textures and flavors in a way that makes you wonder why you didn’t make it sooner.

you have friends over for game night and the air is thick with anticipation as everyone waits for the big reveal of your culinary masterpiece. As you serve these golden beauties alongside zingy sweet chili mayo, their eyes widen and laughter fills the room. Memories of fun evenings spent together come flooding back, making this dish not just food but an experience and a reason to celebrate.

When I first attempted this recipe, I was met with curious glances from my family who were unsure about my culinary skills. They soon changed their tune when they took their first bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Shrimp: Opt for fresh or thawed shrimp; deveined and peeled is best for easy preparation.
• Coconut Flakes: Use unsweetened coconut flakes for a balanced flavor; they add texture and crunch.
• All-Purpose Flour: A light dusting helps the egg wash adhere to the shrimp for even coating.
• Eggs: Beaten eggs act as glue for the coconut coating; consider adding a splash of water to thin them out.
• Sweet Chili Sauce: This sauce provides a delightful contrast to the crispy shrimp; look for one that’s not too spicy.
• Vegetable Oil: Choose oil suitable for frying; canola or peanut oil works well due to their high smoke points.
• Salt and Pepper: Season liberally before frying to enhance all flavors; don’t skip this step!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Workspace: Gather all ingredients and tools needed like bowls and frying pans. Set up your breading station with flour, eggs, and coconut ready to go.

Prepare the Shrimp: Pat dry your shrimp thoroughly using paper towels. This helps achieve that coveted crispy crust when frying.

Breading Station: In three separate bowls, place flour seasoned with salt and pepper in one bowl, beaten eggs in another, and coconut flakes in the last bowl.

Coat Each Shrimp: Dip each shrimp first in flour until lightly coated; shake off excess before moving it to the egg bowl followed by pressing into coconut until fully covered.

Heat Your Oil: In a large skillet over medium-high heat, add vegetable oil until shimmering but not smoking (around 350°F/175°C).

Fry Until Golden: Carefully add coated shrimp to hot oil in batches without overcrowding. Fry until golden brown—about 2-3 minutes per side—flipping gently halfway through.

Once fried to perfection, drain your coconut shrimp on paper towels to absorb excess oil while you prepare your serving platter.

Serve these delicious bites hot alongside your sweet chili mayo dip—it’s a match made in seafood heaven!

Perfecting the Cooking Process

Begin by preparing the shrimp; coat them in egg wash, then dredge in coconut and breadcrumbs. Fry them until golden brown for a crispy texture.

Add Your Touch

Feel free to swap out the coconut for panko breadcrumbs or add spices like paprika for extra flavor. Your creativity knows no bounds!

Storing & Reheating

Store leftover coconut shrimp in an airtight container in the fridge for up to three days. Reheat in an oven at 350°F until crisp.

The first time I made coconut shrimp, my friends devoured them within minutes. Their laughter and delight made me realize I had struck culinary gold!

FAQ

What type of shrimp should I use for coconut shrimp with sweet chili mayo?

Use large, peeled, and deveined shrimp for optimal flavor and texture.

Can I bake coconut shrimp instead of frying?

Absolutely! Bake at 400°F for 12-15 minutes until golden brown.

How do I make sweet chili mayo?

Mix equal parts mayonnaise and sweet chili sauce for a quick, delicious dip!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Crispy Coconut Shrimp with Sweet Chili Mayo

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• Author: Sophie
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Crispy Coconut Shrimp with Sweet Chili Mayo combines tender shrimp and crunchy coconut for a tropical treat that’s perfect for gatherings or casual snacking.

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Ingredients

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• 1 lb large shrimp, peeled and deveined
• 1 cup unsweetened coconut flakes
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup sweet chili sauce
• 1 cup vegetable oil (for frying)
• Salt and pepper to taste

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Instructions

1. Gather all ingredients and tools. Pat the shrimp dry with paper towels.
2. Set up a breading station: one bowl with flour seasoned with salt and pepper, one for beaten eggs, and one for coconut flakes.
3. Coat each shrimp by dipping it first in flour, then egg, and finally pressing it into the coconut until fully covered.
4. Heat vegetable oil in a skillet over medium-high heat until shimmering (around 350°F).
5. Fry the shrimp in batches for about 2-3 minutes per side until golden brown, avoiding overcrowding the pan.
6. Drain on paper towels and serve hot with sweet chili mayo.

Notes

• For extra crunch, double-dip the shrimp in egg wash and coconut.
• Consider adding spices like paprika or cayenne to the coconut for added flavor.
•  If you prefer baking, cook at 400°F for 12-15 minutes until golden.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Tropical

Nutrition

• Serving Size: 4 shrimp (120g)
• Calories: 305
• Sugar: 6g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 140mg