Jump to Recipe Print RecipeAs I was rummaging through my pantry, I stumbled upon a bag of sweetened shredded coconut and was instantly transported to a sun-soaked beach. That delightful beach memory sparked inspiration for my Crispy Coconut Shrimp with Sweet Chili Mayo, a dish that not only encapsulates tropical vibes but also promises to be a hit at any gathering. This recipe is a true crowd-pleaser, perfect for both casual weeknight dinners and festive celebrations. With a remarkably simple preparation process, even novice cooks can create these crunchy, golden bites of happiness. Plus, when paired with the zesty Sweet Chili Mayo, you won’t be able to resist sneaking just one more shrimp from the platter. Ready to bring a taste of the tropics to your table? Let’s dive in! Why is Coconut Shrimp a Must-Try? Crispy Perfection: Each piece of shrimp is coated in sweetened coconut, creating a golden crust that’s both crunchy and addictive. Tropical Flair: The marriage of coconut and spicy sweet chili mayo transports you to a beach paradise with every bite. Beginner-Friendly: No advanced cooking skills are needed; it’s a straightforward recipe that anyone can master. Crowd-Pleaser: Serve as an appetizer at your next gathering or a fun side dish that friends and family will rave about. Versatile Dipping Sauce: The Sweet Chili Mayo is not just for shrimp; try it with fresh veggies or drizzle it over grilled chicken for a delightful twist. This dish offers the perfect way to elevate your meals, making it a go-to recipe for any occasion, just like my One Pan Shrimp or refreshing Strawberry Coconut Daiquiri. Coconut Shrimp with Sweet Chili Mayo Ingredients • Discover the flavors of this tropical delight! For the Shrimp Shrimp – Ensure they are patted dry for the best coating adherence. All-Purpose Flour – Provides the essential crunch and structure for the shrimp. Salt, Pepper, Garlic Powder, Paprika – This seasoning blend enhances the flavor depth; feel free to adjust to personal taste. Eggs – Acts as the binding agent to help the coconut adhere nicely. Sweetened Shredded Coconut – The star of the dish, offering a delicious crunch and sweetness. Unsweetened works too—just adjust for sweetness. Vegetable Oil – Required for frying; ensure there’s enough to submerge the shrimp for an even cook. For the Dipping Sauce Mayonnaise – Use as a creamy base for the dip; low-fat or vegan options are excellent alternatives. Sweet Chili Sauce – Adds a sweet and spicy layer to the dipping sauce; modify the amount based on your spice preference. Lime Juice – Freshly squeezed lime juice brightens the sauce; it’s the secret to a zesty flavor kick. Rice Vinegar – Adds tanginess; if you don’t have it, apple cider vinegar is a great substitute. Bring the beach vibe into your home with these Coconut Shrimp with Sweet Chili Mayo ingredients, and get ready to impress! Step‑by‑Step Instructions for Coconut Shrimp with Sweet Chili Mayo Step 1: Prepare the Shrimp Begin by patting the shrimp dry using paper towels to remove any excess moisture; this ensures the coating adheres properly. Place the shrimp in a bowl and season with salt, pepper, garlic powder, and paprika to taste, allowing the flavors to infuse. This crucial first step sets the stage for your delicious Coconut Shrimp with Sweet Chili Mayo. Step 2: Set Up the Coating Station In a shallow dish, combine all-purpose flour with a pinch of salt and the remaining seasonings. In another bowl, crack and beat the eggs, ensuring they are well mixed. Lastly, place the shredded coconut in a third dish. This assembly line of ingredients makes the coating process efficient and organized, so you’re ready to create those irresistible shrimp. Step 3: Coat Each Shrimp Take one seasoned shrimp and start the coating process: first, dredge it in the seasoned flour, shaking off any excess. Next, dip the shrimp into the beaten eggs, ensuring it is fully coated. Finally, press it into the sweetened shredded coconut, making sure to coat it evenly. Repeat this process for all shrimp until they are beautifully coated and ready for frying. Step 4: Heat the Oil for Frying In a deep skillet, pour in enough vegetable oil to submerge the shrimp, about 1 to 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain this temperature for optimal crispiness. When the oil is hot enough, you will see small bubbles forming, indicating it’s ready for frying. Step 5: Fry the Shrimp in Batches Carefully add the coated shrimp to the hot oil in batches, ensuring they are not overcrowded in the pan. Fry each batch for about 2-3 minutes on each side, or until they turn a golden brown and are fully cooked through. Keep an eye on the shrimp as they fry; they should sizzle gently and take on that beautiful crispy exterior characteristic of Coconut Shrimp. Step 6: Drain the Fried Shrimp Once the shrimp are perfectly golden and crisp, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate. This will help absorb any excess oil and keep your Coconut Shrimp with Sweet Chili Mayo light and crunchy. Allow them to drain for a minute while you prepare the dipping sauce. Step 7: Make the Dipping Sauce In a medium bowl, combine mayonnaise, sweet chili sauce, freshly squeezed lime juice, and rice vinegar. Whisk together until smooth and well combined, adjusting the seasonings to taste. This zesty Sweet Chili Mayo will perfectly complement your perfectly fried coconut shrimp, delivering that final tropical punch. Step 8: Serve and Enjoy Serve your Coconut Shrimp immediately with the Sweet Chili Mayo on the side for dipping. For an added touch, garnish with lime wedges that can be squeezed over the shrimp for a burst of freshness. These flavorful bites are best enjoyed hot, ensuring a delightful crunch with each bite! Coconut Shrimp with Sweet Chili Mayo Variations Feel free to explore these delightful twists to make the recipe your own and tantalize your taste buds! Spicy Kick: Add a dash of hot sauce to the Sweet Chili Mayo. This simple twist elevates the flavor profile and adds a delightful heat. Mango Chutney Swap: Instead of sweet chili sauce, use mango chutney for a fruity flavor twist. The sweetness of mango pairs beautifully with the coconut shrimp. Vegetable Version: Replace shrimp with zucchini or eggplant slices for a vegetarian option. Follow the same breading process for that perfect crunch. Air-Fryer Alternative: For a healthier version, try air-frying the shrimp at 375°F (190°C) for 10-12 minutes. You’ll achieve that desired crispiness without all the oil. Crunchy Coating: Mix in crushed nuts, such as almonds or macadamia nuts, with the coconut to add an extra layer of crunch and flavor. Tropical Dusting: Spice up the flour with a touch of curry powder or coconut flakes for an exotic twist that brings a fantastic aroma to your shrimp. Herb Infusion: Incorporate fresh herbs like cilantro or basil into the Sweet Chili Mayo for a refreshing herbal flavor that complements the dish beautifully. Double Dipping: For an added flavor experience, serve the shrimp with an additional dipping sauce on the side, like our Sweet Spicy Hot Honey Salmon Bites sauce or a fresh yogurt dip. With these variations, you can create your unique twist on Coconut Shrimp with Sweet Chili Mayo, making each serving a new adventure. Happy cooking! Expert Tips for Coconut Shrimp • Pat Dry First: Ensure shrimp are patted dry before coating to avoid sogginess and help the crust stick better. • Temperature Matters: Use a thermometer to keep the oil at 350°F (175°C) for perfectly crispy Coconut Shrimp every time. • Even Coating: Don’t rush the coating process; ensure each shrimp is fully covered in flour, egg, and shredded coconut for maximum flavor and texture. • Batch Frying: Fry the shrimp in small batches to maintain oil temperature, ensuring an even cook and crunchy exterior. • Adjust Spice: Feel free to tweak the sweetness or spice level of the Sweet Chili Mayo to suit your palate—perfect for customizing your Coconut Shrimp experience! How to Store and Freeze Coconut Shrimp with Sweet Chili Mayo Room Temperature: Store leftover fried coconut shrimp at room temperature for no more than 2 hours to ensure safety; it’s best enjoyed fresh. Fridge: For best results, refrigerate any uneaten coconut shrimp in an airtight container for up to 3 days. Reheat in the oven to regain their crispiness. Freezer: Freeze unbreaded, raw shrimp for up to 3 months in an airtight bag. When ready to serve, thaw overnight in the fridge and coat them before frying. Reheating: If you’ve already cooked the shrimp, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to restore that delightful crunch, making your Coconut Shrimp with Sweet Chili Mayo as enjoyable as the first bite! What to Serve with Coconut Shrimp with Sweet Chili Mayo Pairing your Coconut Shrimp with the right sides can elevate your meal to new heights of deliciousness. Crispy Fries: Golden, crispy fries offer a comforting contrast to the tender shrimp, perfect for dipping into the mayo. Tropical Fruit Salad: A refreshing medley of pineapple, mango, and lime enhances the tropical vibe while balancing the flavors. Garlic Butter Rice: Fluffy, herb-infused rice soaks up the sweet chili mayo, making each bite taste heavenly. Their textures blend beautifully. Coleslaw: A crunchy slaw with a tangy dressing adds a wonderful crunch and acidity that brightens the meal. Trust me, it’s a perfect match. Steamed Asparagus: Lightly steamed asparagus brings a vibrant green touch, adding a nutritious and crisp element to your dish. Pineapple Coconut Smoothie: This tropical drink complements the shrimp while providing an indulgent, creamy texture. It adds a refreshing sweetness to your meal. Chili Mango Salsa: A spicy mango salsa can invigorate your palate, creating a delightful interplay of heat and sweetness. Shredded Coconut Rice: Serve fluffy rice topped with toasted coconut for an added crunch that ties in seamlessly with your coconut shrimp. These perfectly curated pairings not only enhance the flavors but also bring joy to every bite of your Coconut Shrimp with Sweet Chili Mayo! Make Ahead Options These Coconut Shrimp with Sweet Chili Mayo are perfect for meal prep enthusiasts! You can prepare the shrimp up to 24 hours in advance by coating them in the flour, egg, and coconut mixture, then refrigerating them until you’re ready to fry. To maintain their crispy texture, store the coated shrimp in a single layer on a parchment-lined baking sheet, covered with plastic wrap. When ready to serve, simply heat your oil and fry the shrimp directly from the fridge for a quick and impressive dish. Serve them immediately with the freshly made Sweet Chili Mayo, and you’ll enjoy the same delightful crunch and flavor, just like when they were first made! Coconut Shrimp with Sweet Chili Mayo Recipe FAQs How do I choose the right shrimp for this recipe? Absolutely! For the best results, I recommend using fresh or thoroughly thawed frozen shrimp. They should be medium to large size, peeled, and deveined. When selecting shrimp, look for a firm texture and a light ocean scent; avoid any with dark spots or strong fishy odors. Pat them dry with paper towels before coating to ensure the coconut adheres well. What is the best way to store leftover Coconut Shrimp? For optimum freshness, store leftover Coconut Shrimp in an airtight container in the refrigerator for up to 3 days. If you’ve noticed they have lost some of their crunch, reheat them in a preheated oven at 350°F (175°C) for about 10 minutes to restore that delightful crispiness. Can I freeze Coconut Shrimp, and how should I do it? Absolutely! Freezing is a great option. To freeze unbreaded, raw shrimp, place them in an airtight zip-top bag, ensuring to remove as much air as possible. They can be frozen for up to 3 months. When you’re ready to cook, thaw them overnight in the fridge, pat them dry, coat them, and then fry as directed. This method ensures freshness and flavor! What if my shrimp aren’t coming out crispy? Very understandable! If your Coconut Shrimp aren’t coming out crispy, you might be frying them in oil that’s not hot enough. Always use a thermometer to maintain the oil temperature around 350°F (175°C). Additionally, avoid overcrowding the pan; fry in small batches to keep the oil temperature consistent. If you prefer a healthier method, consider baking at 425°F (220°C) for 12-15 minutes, lightly coated with cooking spray. Are there any dietary considerations for this recipe? Yes! If you’re concerned about gluten, you can easily make this recipe gluten-friendly by swapping out the all-purpose flour for a gluten-free alternative, such as almond flour or a gluten-free all-purpose blend. For those with egg allergies, a flaxseed egg (1 tablespoon ground flaxseed with 3 tablespoons water, let sit for 5 minutes) can be a great substitute for binding the coconut to the shrimp. Always check the labels of your sweet chili sauce and mayonnaise for any potential allergens. Coconut Shrimp with Sweet Chili Mayo Crispy Coconut Shrimp with Sweet Chili Mayo is a crowd-pleasing dish that brings tropical flavors to your table. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 15 minutes minsTotal Time 45 minutes mins Servings: 4 servingsCourse: AppetizersCuisine: American, TropicalCalories: 340 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Shrimp1 pound Shrimp Pat dry for best coating adherence1/2 cup All-Purpose Flour Provides crunch and structure1 teaspoon Salt Adjust to taste1 teaspoon Pepper Adjust to taste1 teaspoon Garlic Powder Adjust to taste1 teaspoon Paprika Adjust to taste2 large Eggs Binding agent for coconut1 cup Sweetened Shredded Coconut Star ingredient, unsweetened works tooDipping Sauce1/2 cup Mayonnaise Creamy base for the dip1/4 cup Sweet Chili Sauce Adjust based on spice preference2 tablespoons Lime Juice Freshly squeezed for brightness1 tablespoon Rice Vinegar Tangy kick, apple cider vinegar as substitute Equipment Deep skilletBowlsWhiskthermometerslotted spoon Method Shrimp PreparationPat the shrimp dry using paper towels to remove excess moisture for better coating adherence.Season the shrimp in a bowl with salt, pepper, garlic powder, and paprika.Coating SetupCombine all-purpose flour, salt, and seasonings in a shallow dish.Beat the eggs in another bowl.Place shredded coconut in a third dish.Coat ShrimpDredge each shrimp in flour, dip in eggs, and press into shredded coconut. Repeat for all shrimp.Fry ShrimpHeat vegetable oil in a deep skillet to 350°F (175°C).Fry shrimp in batches for 2-3 minutes on each side until golden brown.Drain ShrimpRemove shrimp from oil with a slotted spoon and place on a paper towel-lined plate to drain.Prepare Dipping SauceCombine mayonnaise, sweet chili sauce, lime juice, and rice vinegar in a bowl; whisk until smooth.ServeServe Coconut Shrimp immediately with Sweet Chili Mayo on the side, garnished with lime wedges. Nutrition Serving: 1servingCalories: 340kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 1.5mg NotesEnsure shrimp are patted dry before coating to enhance adherence. Fry in batches to maintain oil temperature for best results. Tried this recipe?Let us know how it was!
