Name: Coconut Shrimp with Sweet Chili Mayo: A Crispy Delight
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound Large Shrimp (Fresh, peeled, and deveined); 1 teaspoon Salt; 1 teaspoon Black Pepper; 1 cup All-Purpose Flour (Gluten-free flour can be used as a substitute); 2 large Eggs (For a vegan option, try flax eggs instead); 1 cup Shredded Sweetened Coconut (Use unsweetened for a less sugary taste); 1 cup Panko Breadcrumbs (Regular breadcrumbs will yield a softer coating); 1 cup Vegetable Oil (Coconut oil can be swapped in for a tropical essence); 1/2 cup Sweet Chili Sauce (Brings a delightful sweetness and spice); 1 tablespoon Lime Juice (Optional)

As the golden sun begins to set, the scent of the ocean wafts through the air, and my mind drifts to the beachside shacks that serve the most irresistible seafood. This inspired me to recreate a mini-vacation in my kitchen with Crispy Coconut Shrimp and Sweet Chili Mayo—an appetizer that transforms any gathering into a tropical getaway. The best part? This quick recipe is not only a crowd-pleaser but also incredibly easy to whip up, making it perfect for spontaneous get-togethers or cozy nights at home. As flavor-craving friends dip into the crunchy goodness, you’ll find they keep coming back for more. Ready to learn how to bring a taste of the tropics to your table? Let’s dive into this delectable dish!

Why Is This Coconut Shrimp Recipe Irresistible?

Crispy Texture: The combination of panko breadcrumbs and shredded coconut creates an addictive crunch that’s hard to resist.

Flavor Explosion: Sweet and slightly spicy, the pairing of coconut shrimp with the tangy Sweet Chili Mayo delivers a taste that dances on your palate.

Quick & Easy: In under 30 minutes, you can go from ingredients to an impressive appetizer, making it a fantastic option for busy weeknights or impromptu gatherings.

Crowd-Pleaser: Perfect for parties, this dish is sure to be a hit with guests, whether served as a starter or paired with rice and salad for a full meal.

Versatile Dipping Sauce: Feel free to mix things up! Try swapping the Sweet Chili Mayo for a zesty sriracha mayo for those who crave an extra kick.

Whip these up, and you’ll find your friends raving about your culinary skills – even if you just followed a simple recipe! Want to explore more flavor-packed dishes? Check out my Coconut Curry Shrimp for another tropical twist!

Coconut Shrimp with Sweet Chili Mayo Ingredients

For the Shrimp
• Large Shrimp – Choose fresh, peeled, and deveined shrimp for optimal tenderness.
• Salt and Black Pepper – Season to enhance the shrimp’s natural flavor.

For the Coating
• All-Purpose Flour – A base that helps the coating stick; gluten-free flour can be used as a substitute.
• Eggs – Binds the coating together; for a vegan option, try flax eggs instead.
• Shredded Sweetened Coconut – Adds sweetness and texture; use unsweetened for a less sugary taste.
• Panko Breadcrumbs – Delivers that coveted crispy texture; regular breadcrumbs will yield a softer coating.

For Frying
• Vegetable Oil – Ideal for frying; coconut oil can be swapped in for a tropical essence.

For the Dipping Sauce
• Sweet Chili Sauce – Brings a delightful sweetness and spice; perfect for complementing coconut shrimp.
• Lime Juice (optional) – Adds a refreshing zing to the sauce; feel free to omit if you prefer simpler flavors.

These Coconut Shrimp with Sweet Chili Mayo ingredients set the stage for creating a dish your loved ones will crave!

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

Step 1: Prepare the Shrimp
Start by rinsing the large shrimp under cold water and patting them dry with paper towels. This ensures the coating adheres well as you make your delicious Coconut Shrimp with Sweet Chili Mayo. Keep the shrimp in a bowl ready for the next step, setting the stage for a flavorful treat.

Step 2: Set Up Your Breading Station
Create a breading station by setting three shallow dishes on your countertop. In the first dish, combine all-purpose flour with salt and black pepper for seasoning. In the second, beat a couple of eggs until well mixed. The third dish will hold a delightful mix of shredded coconut and panko breadcrumbs, making the perfect coating for your shrimp.

Step 3: Coat the Shrimp
Now, it’s time to coat the shrimp! First, take a shrimp and dredge it in the seasoned flour, ensuring it’s fully covered. Next, dip the floured shrimp into the beaten eggs, allowing any excess to drip off. Finally, roll the shrimp in the coconut-panko mixture, pressing gently to ensure an even coating of the delicious texture that makes these Coconut Shrimp irresistible.

Step 4: Heat the Oil
Pour enough vegetable oil into a skillet to create a depth of about 1/4 inch. Heat the oil over medium heat until it reaches around 350°F (175°C). To check if the oil is ready, drop in a small piece of the coating; it should sizzle immediately if the temperature is just right for frying.

Step 5: Fry the Shrimp
Carefully add the coated shrimp to the hot oil in batches, making sure not to crowd the pan. Fry each batch for 2-3 minutes on one side until golden brown and crispy, then flip them to achieve an even cook. Watch closely for that beautiful crunchy exterior, signaling that your Coconut Shrimp is almost ready to enjoy!

Step 6: Drain Excess Oil
Once the shrimp are golden and crispy, use a slotted spoon to remove them from the skillet and transfer them to a paper towel-lined plate. This step is crucial for draining excess oil, ensuring that your Coconut Shrimp stays light and crispy just before serving.

Step 7: Make the Dipping Sauce
In a small bowl, combine sweet chili sauce with a splash of lime juice for an added zing. Stir until well mixed, creating a delightful dipping sauce that will perfectly complement your hot, crispy Coconut Shrimp. This refreshing sauce adds that final touch to your dish.

Step 8: Serve and Enjoy
Beautifully plate your Coconut Shrimp alongside the bowl of sweet chili mayo for dipping. Whether serving as an appetizer or a delightful snack, this dish is sure to turn any meal into a tropical getaway. Enjoy the crispy, sweet, and slightly spicy flavors as friends and family dive in!

How to Store and Freeze Coconut Shrimp with Sweet Chili Mayo

Room Temperature: Enjoy your Coconut Shrimp immediately for the best flavor and texture; do not leave them out for more than 2 hours.

Fridge: Store leftover cooked coconut shrimp in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to restore crispiness.

Freezer: For future enjoyment, freeze breaded, uncooked coconut shrimp on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Fry them directly from frozen when ready to cook.

Reheating: To reheat leftovers, use an oven at 375°F (190°C) for about 10 minutes to keep them crispy, or simply warm the sweet chili mayo with lime juice to accompany!

What to Serve with Coconut Shrimp with Sweet Chili Mayo

As you savor the crunchy goodness of coconut shrimp, consider these delicious accompaniments to elevate your meal experience.

Tropical Rice: Fluffy coconut rice adds a creamy texture that pairs beautifully with the crispy shrimp. It completes the tropical vibe and soaks up delicious flavors.
Zesty Slaw: A refreshing lime and cilantro slaw provides a crunchy contrast and cuts through the richness, balancing the sweetness of the shrimp.
Fruit Salad: Juicy pineapple and mango salad brings a sweet, refreshing element, harmonizing with the shrimp while offering a burst of tropical sunshine.
Garlic Butter Noodles: These buttery noodles infused with garlic are comforting and flavorful, serving as a delightful base for the coconut shrimp.
Grilled Asparagus: Tender, lightly charred asparagus introduces an earthy flavor and a bright green element to your plate, enhancing both visual appeal and nutrition.
Mojito Spritz: A minty mojito spritz is a refreshing drink choice that complements the sweet chili mayo’s flavor and the shrimp’s tropical essence.
Chocolate Lava Cake: End the meal on a sweet note with a rich chocolate lava cake. The warm chocolate perfectly contrasts the crispy shrimp for a divine dessert experience.

Make Ahead Options

These Coconut Shrimp with Sweet Chili Mayo are perfect for meal prep, ensuring you can enjoy this delicious appetizer even on your busiest days! You can bread the shrimp and refrigerate them up to 24 hours before frying, which helps maintain their crispy texture when you cook them. Simply follow the breading steps, then place the coated shrimp in a single layer on a baking sheet lined with parchment paper. Cover and refrigerate until you’re ready to fry. When it’s time to serve, heat the oil and fry the shrimp as directed, ensuring they remain just as delicious and crispy as when freshly made. Enjoy the convenience of having this delightful treat ready to go!

Coconut Shrimp with Sweet Chili Mayo Swaps

Feel free to get creative with this recipe and make it your own with these delightful variations!

Spicy Option: Swap the sweet chili sauce for a fiery sriracha mayo for an extra kick that will tantalize your taste buds. It’s a great way to add some heat while still enjoying the creamy texture.
Herb Infusion: Mix fresh herbs like cilantro or parsley into the panko mixture for a burst of freshness. This simple addition elevates the flavor profile, making your shrimp even more irresistible.
Coconut-Free: For those avoiding coconut, replace the shredded coconut with crushed cornflakes or even a malt-free cereal for a crispy shell. This swap keeps the texture delightful while catering to different tastes.
Vegetable Twist: Incorporate vegetables by adding finely chopped bell peppers to the panko mixture. The crunch and color will enhance the dish, making the shrimp a bit more vibrant and succulent.
Air Fryer Variation: Instead of frying, try cooking the coated shrimp in an air fryer for a healthier option. You’ll achieve that same crispy exterior with less oil, perfect for those mindful of their health!
Exotic Flavors: Enhance the flavor by adding a teaspoon of curry powder or paprika to the flour or panko. This twist can transform your shrimp into a more adventurous dish that’s hard to resist.
Bite-sized Delights: For a fun twist, cut the shrimp into bite-sized pieces, perfect for serving at parties. These smaller portions make for easy snacking and mingling with guests.

Start experimenting with these variations, and you’ll be on your way to creating a version of Coconut Shrimp with Sweet Chili Mayo that your family and friends will absolutely adore! Looking for additional recipes? You might also love trying out my Sticky Sweet Chili or Coconut Curry Shrimp for more flavor-packed experiences!

Expert Tips for Coconut Shrimp

Oil Temperature: Always test if the oil is hot enough by dropping a bit of batter in. If it sizzles, your Coconut Shrimp will fry perfectly without getting soggy.
Batch Frying: Fry shrimp in small batches to avoid overcrowding. This ensures each piece gets even cooking, resulting in that desired crispy texture.
Pat Dry: Make sure to pat the shrimp dry before breading. Extra moisture can prevent the coating from sticking, leading to a less crispy result.
Let it Drain: After frying, place the shrimp on paper towels to drain excess oil. This helps maintain the lightness and crispiness of your Coconut Shrimp.
Storage Tip: If you plan to make ahead, freeze your breaded shrimp before frying. This saves time and results in fresher, crispier shrimp when you’re ready to cook.

Enjoy your cooking adventures!

Coconut Shrimp with Sweet Chili Mayo Recipe FAQs

How do I select the best large shrimp for this recipe?
Absolutely! When choosing shrimp, look for large, firm shrimp with a shiny, translucent appearance. The shells should be intact without any dark spots or an off-putting smell. Freshness is key, so if you’re buying from a store, opt for shrimp that has been kept on ice.

What is the best way to store leftover coconut shrimp?
You can store leftover cooked coconut shrimp in an airtight container in the fridge for up to 3 days. For reheating, I highly recommend using an oven or air fryer to bring back that crispy texture. Just bake them at 375°F (190°C) for about 10 minutes, and they’ll taste almost as good as fresh!

Can I freeze uncooked coconut shrimp? If so, how?
Yes, you can absolutely freeze the breaded, uncooked coconut shrimp! Place the breaded shrimp in a single layer on a baking sheet and freeze them until firm. Once they’re frozen, transfer them to a freezer bag and they’ll last for up to 2 months. When you’re ready to cook, you can fry them directly from frozen—just add a minute or two to the cooking time.

What should I do if my coconut shrimp turn out soggy?
Very important! If your shrimp are soggy, it usually indicates that the oil wasn’t hot enough when you added them or that they were crowded in the pan. Always test the oil by dropping a small piece of batter in first; if it sizzles, it’s ready. Also, avoid adding too many shrimp at once to ensure they fry evenly.

Can I make this recipe gluten-free?
Certainly! You can substitute the all-purpose flour with a gluten-free alternative, such as almond flour or a gluten-free baking mix. For the panko breadcrumbs, look for gluten-free panko available in stores. This way, you can enjoy a delicious Coconut Shrimp with Sweet Chili Mayo that fits your dietary needs!

Is the sweet chili sauce safe for pets?
No, it’s best to keep sweet chili sauce away from pets. Ingredients like garlic and onions, which are often present in these sauces, can be toxic to them. Stick to plain cooked shrimp for a pet treat, and keep your delicious sauce for enjoying yourself!

These Coconut Shrimp with Sweet Chili Mayo hints and tips ensure you’re always ready to create an irresistible tropical dish at home. Enjoy your culinary adventure!