Coconut Shrimp with Sweet Chili Mayo Recipe
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.
- 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
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
- Prep the Shrimp: Rinse the peeled and deveined shrimp thoroughly and pat dry with paper towels. This ensures the coating adheres properly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
