Coconut Shrimp with Sweet Chili Mayo Recipe

The moment you bite into these crispy, golden Coconut Shrimp with Sweet Chili Mayo, you’ll be swept away by an irresistible combination of textures and flavors. The shrimp’s crunchy coconut coating perfectly complements the creamy, tangy, and slightly spicy sweet chili mayo, making it an instant crowd-pleaser. Whether you’re entertaining guests or craving a tropical-inspired treat, this recipe brings that perfect balance of sweet, savory, and zesty that will have everyone reaching for seconds.

Ingredients You’ll Need

For this Coconut Shrimp with Sweet Chili Mayo, all you need are a handful of simple yet essential ingredients that come together to create something truly special. Each component is thoughtfully chosen to enhance the crunchy texture and vibrant flavor profile of the dish.

• Large shrimp: Opt for peeled and deveined, tails on or off, depending on your preference, for easy handling and juicy bites.
• All-purpose flour: This forms the base for a seasoned coating that helps flavor and crisp the shrimp.
• Salt and black pepper: Basic seasoning to enhance the natural taste of the shrimp and batter.
• Garlic powder and paprika: These add warm, smoky notes that deepen the flavor complexity.
• Large eggs: Lightly beaten eggs act as the adhesive layer to help the coconut stick perfectly.
• Sweetened shredded coconut: The star ingredient for that signature tropical crunch and subtle sweetness.
• Vegetable oil: Ideal for frying, providing a neutral flavor while achieving a crisp, golden crust.
• Mayonnaise: The creamy base for the sweet chili mayo dip, adding richness.
• Sweet chili sauce: Brings a perfect combination of sweetness and mild heat to elevate the dipping sauce.
• Lime juice: Adds a refreshing, tangy brightness to balance the richness.
• Rice vinegar (optional): For an extra touch of acidity that brightens the dip even more.

How to Make Coconut Shrimp with Sweet Chili Mayo

Step 1: Prepare the Shrimp

Start by gently patting your shrimp dry using paper towels. This simple step is so important because moisture prevents the coconut from sticking properly and can cause splattering during frying, so a dry shrimp means a crunchier coating and safer cooking.

Step 2: Season the Flour

In a shallow dish, mix together the flour, salt, pepper, garlic powder, and paprika. This mixture acts as the first flavorful barrier that the shrimp meets and helps build the layers of taste you’ll enjoy with every bite.

Step 3: Set Up a Dredging Station

Arrange three shallow dishes side by side: one with the seasoned flour, one with the beaten eggs, and one filled with the shredded coconut. Having this organized assembly line makes the coating process smooth and ensures each shrimp is perfectly enveloped for maximum flavor and crunch.

Step 4: Dredge the Shrimp

Take each shrimp and first coat it in the seasoned flour, shaking off any excess, then dip it into the egg wash, and finally press it firmly into the shredded coconut. Pressing gently ensures the coconut clings snugly to every curve of the shrimp, which creates that crave-worthy texture.

Step 5: Fry the Shrimp

Heat about an inch of vegetable oil in a heavy skillet or deep fryer to 350 degrees Fahrenheit (175 degrees Celsius). Fry the shrimp in small batches so the temperature doesn’t drop—this is the key to a golden, perfectly crispy crust. Cook each side for 2 to 3 minutes until the shrimp turn opaque pink and the coconut turns crisp and golden brown.

Step 6: Drain

Using tongs or a slotted spoon, transfer the fried shrimp onto a wire rack or a plate lined with paper towels. Draining this way keeps the shrimp crispy by letting excess oil drip away instead of pooling underneath.

Step 7: Make the Sweet Chili Mayo

While the shrimp cool slightly, whisk together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar in a small bowl. Taste and tweak—add more chili sauce if you like it spicier, or more lime juice for a tangier kick. This dip perfectly complements the tropical crunch of the shrimp.

Step 8: Serve and Enjoy

Serve your Coconut Shrimp with Sweet Chili Mayo straight away, alongside lime wedges for a zesty squeeze. The warm, crispy shrimp dipped in the creamy, sweet, and tangy mayo is nothing short of addictive.

How to Serve Coconut Shrimp with Sweet Chili Mayo

Garnishes

Sprinkle fresh chopped cilantro or green onions on top, or add thinly sliced red chili for a pop of color and a touch more heat. A few lime wedges not only add brightness but elevate the presentation, making it look inviting and vibrant.

Side Dishes

Coconut Shrimp with Sweet Chili Mayo pairs beautifully with light sides like a crisp Asian slaw, steamed jasmine rice, or refreshing cucumber salad. These sides balance the richness and add fresh, crunchy texture to the meal.

Creative Ways to Present

For a fun twist, serve the shrimp on bamboo skewers for easy finger foods at parties. Or arrange them over a bed of mixed greens drizzled with a lime vinaigrette to transform this appetizer into a stunning, casual main dish.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Coconut Shrimp with Sweet Chili Mayo, store them in an airtight container in the refrigerator for up to two days. To keep the shrimp crispy, try to separate layers with parchment paper and avoid letting the dip contact the coating until serving.

Freezing

You can freeze the fried coconut shrimp before serving. Arrange them on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. They’ll keep well for up to one month. For best results, fry them fresh whenever possible, but freezing is a convenient backup.

Reheating

To reheat, avoid the microwave as it can make the coating soggy. Instead, use an oven or toaster oven at 350 degrees Fahrenheit for 5 to 7 minutes or until hot and crisp again. The sweet chili mayo is best served cold or at room temperature, so prepare fresh if possible.

FAQs

Can I use frozen shrimp for Coconut Shrimp with Sweet Chili Mayo?

Absolutely! Just make sure to thaw them fully and pat them dry before starting the coating process. Dry shrimp will give you the best crunch and help the coconut stick.

Is sweetened shredded coconut necessary?

Yes, sweetened coconut adds a slightly sweet contrast that balances the savory shrimp and spicy mayo. Unsweetened coconut can work but expect a less pronounced sweetness.

Can I bake the shrimp instead of frying?

You can bake these shrimp for a healthier option, but the texture will differ slightly—baking results in less crispiness. To bake, place shrimp on a parchment-lined sheet and bake at 400°F (200°C) for about 12 minutes, flipping halfway through.

How spicy is the sweet chili mayo?

The sweet chili mayo has a mild spiciness balanced by the sweetness of the chili sauce and creaminess of the mayo. Adjust the amount of chili sauce if you prefer a milder or spicier dip.

Can I make the sweet chili mayo in advance?

Yes! The sauce can be made a day ahead and stored in the refrigerator. Just give it a quick stir before serving, and remember to keep it chilled to maintain freshness.

Final Thoughts

If you’re looking for a dish that feels like a celebration in every bite, Coconut Shrimp with Sweet Chili Mayo is the one to try next. The combination of crunchy coconut coating paired with a creamy, tangy dip is simply unbeatable. Once you make it, this will become one of your go-to recipes for entertaining or a delicious treat to brighten up any day. Give it a whirl—you won’t regret it!

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