Coconut Shrimp with Sweet Chili Mayo Recipe

Introduction

Coconut shrimp with sweet chili mayo is a delightful appetizer that combines crispy, crunchy shrimp coated in toasted coconut with a spicy, creamy dipping sauce. It’s perfect for parties or a flavorful snack any time you crave something tropical and satisfying.

Ingredients

• 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
• Sweet chili sauce for mayo
• Mayonnaise for dipping sauce
• Oil for frying

Instructions

1. Step 1: Prepare three shallow bowls: one with flour mixed with salt, one with beaten eggs, and one with a mixture of shredded sweetened coconut and panko breadcrumbs.
2. Step 2: Dip each shrimp first into the flour, shaking off excess, then into the egg, and finally coat thoroughly with the coconut and panko mixture.
3. Step 3: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
4. Step 4: Remove shrimp and drain on paper towels to remove excess oil.
5. Step 5: Mix mayonnaise with sweet chili sauce to taste to create the sweet chili mayo dipping sauce.
6. Step 6: Serve warm coconut shrimp with the dipping sauce on the side.

Tips & Variations

• Toast the shredded coconut lightly before mixing with panko for extra crunch and deeper flavor.
• Use fresh shrimp for best texture but frozen shrimp can be used if properly thawed and dried.
• For a healthier option, try baking the shrimp at 400°F (200°C) for 10-12 minutes instead of frying.
• Add a squeeze of lime juice to the dipping sauce for a zesty kick.

Storage

Store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep them crispy. The dipping sauce should be stored separately and can be refrigerated for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used as long as they are fully thawed and patted dry before breading to ensure the coating sticks well and fries up crispy.

What can I use if I don’t have sweetened shredded coconut?

You can use unsweetened shredded coconut and add a small amount of sugar to the coating mixture, or substitute with crushed cornflakes for a different crunchy texture.

Coconut Shrimp with Sweet Chili Mayo Recipe

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Coconut Shrimp with Sweet Chili Mayo is a crispy, flavorful appetizer featuring large shrimp coated in a crunchy mixture of shredded sweetened coconut and panko breadcrumbs. Paired with a tangy and mildly spicy sweet chili mayonnaise, this dish offers a perfect balance of sweet and savory flavors and a delightful texture contrast, ideal for entertaining or a tasty snack.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings (approximately 6-8 shrimp per person) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Sweet Chili Mayo

• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 teaspoon lime juice (optional, for extra tang)

For Frying

• Vegetable oil, for frying

Instructions

1. Prep the Shrimp: Rinse the peeled and deveined shrimp thoroughly and pat dry with paper towels. This ensures the coating adheres properly.
2. Prepare the Coating Stations: In three separate shallow bowls, place the flour mixed with salt in one, beaten eggs in the second, and a mixture of shredded sweetened coconut and panko breadcrumbs in the third.
3. Coat the Shrimp: Dip each shrimp lightly into the flour, then into the beaten eggs, and finally coat evenly with the coconut and panko mixture. Press gently to ensure the coating sticks well.
4. Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 2 inches and heat to 350°F (175°C). Use a thermometer to maintain the right temperature for crispy frying.
5. Fry the Shrimp: Fry the coated shrimp in batches, being careful not to overcrowd the pan. Cook each batch for about 2-3 minutes per side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
6. Make the Sweet Chili Mayo: In a small bowl, combine mayonnaise, sweet chili sauce, and lime juice if using. Mix well until smooth and chill until ready to serve.
7. Serve: Arrange the crispy coconut shrimp on a platter and serve alongside the sweet chili mayo for dipping. Enjoy immediately for the best texture and flavor.

Notes

• For extra crunch, you can toast the shredded coconut lightly before mixing with panko, but it’s optional.
• If you want a spicier mayo, add a pinch of cayenne pepper or a few drops of hot sauce to the dipping sauce.
• Ensure the oil temperature is consistent to avoid greasy shrimp or burned coating.
• Leftover shrimp can be kept in an airtight container in the refrigerator for up to 2 days but are best fresh.
• For a gluten-free option, substitute panko breadcrumbs and all-purpose flour with gluten-free alternatives.

Keywords: coconut shrimp, sweet chili mayo, fried shrimp appetizer, crispy shrimp, shrimp recipe