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Coconut Shrimp with Sweet Chili Mayo Recipe

Coconut Shrimp with Sweet Chili Mayo Recipe
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★★★★★

5.3 from 7 reviews

Crispy, golden coconut shrimp paired with a tangy and sweet chili mayo dipping sauce. This delightful appetizer features jumbo shrimp coated in a seasoned flour mixture, dipped in egg, and rolled in sweet shredded coconut, then fried to perfection. The creamy sweet chili mayo, enhanced with lime juice and a touch of rice vinegar, offers a refreshing contrast, making it a perfect party starter or snack.

Ingredients

Scale

For the Coconut Shrimp:

  • 1 pound large shrimp, peeled and deveined (tails on or off, your preference)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 large eggs, lightly beaten
  • 2 cups sweetened shredded coconut
  • Vegetable oil, for frying
  • Optional: Lime wedges for serving

For the Sweet Chili Mayo:

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce (adjust to taste)
  • 1 tablespoon lime juice
  • 1 teaspoon rice vinegar (optional, for extra tang)

Instructions

  1. Prepare the Shrimp: Pat the shrimp dry thoroughly with paper towels to remove moisture. This step is key to ensuring the coconut coating sticks well and results in a crispy texture when fried.
  2. Season the Flour: In a shallow dish, combine the all-purpose flour with salt, black pepper, garlic powder, and paprika. This seasoned flour adds flavor and helps create a base layer for the coating.
  3. Set Up a Dredging Station: Arrange three shallow dishes in a row: the first with the seasoned flour, the second with beaten eggs, and the third with the shredded sweetened coconut. This setup streamlines the coating process.
  4. Dredge the Shrimp: Coat each shrimp by first dipping into the seasoned flour, shaking off the excess, then dipping into the eggs, and finally pressing firmly into the shredded coconut to fully cover the shrimp.
  5. Fry the Shrimp: Heat about 1 inch of vegetable oil in a deep skillet or fryer to 350°F (175°C). Working in batches to prevent overcrowding, fry the shrimp for 2 to 3 minutes per side until they turn golden brown and are cooked through (shrimp should appear opaque and pink).
  6. Drain: Remove the fried shrimp using tongs or a slotted spoon and place them on a paper towel-lined plate or wire rack to drain excess oil, preserving their crispiness.
  7. Make the Sweet Chili Mayo: In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using) until smooth. Taste and adjust the sweetness or acidity by adding more chili sauce or lime juice as preferred.
  8. Serve and Enjoy: Serve the coconut shrimp immediately with the sweet chili mayo on the side for dipping. Garnish with lime wedges to add a zesty brightness when squeezed over the shrimp.

Notes

  • Ensure shrimp are thoroughly dried before breading to maximize coating adherence.
  • Fry in small batches to maintain oil temperature and ensure even cooking.
  • Use sweetened shredded coconut for the best flavor and texture; unsweetened may yield a less crisp and less flavorful crust.
  • The sweet chili mayo can be prepared ahead and refrigerated for up to 2 days.
  • For a healthier option, shrimp can be baked at 425°F (220°C) for 12-15 minutes instead of fried, though texture will be less crispy.
  • Lime wedges provide a nice acidic contrast that enhances the flavors—don’t skip if you like a bit of tang.

Nutrition

Keywords: coconut shrimp, fried shrimp, sweet chili mayo, appetizer, seafood, party snack, crispy shrimp

Find it online: https://dailysimplerecipe.com/coconut-shrimp-with-sweet-chili-mayo-recipe/