Coconut Shrimp with Sweet Chili Mayo: A Tropical Twist on a Classic Favorite

Coconut Shrimp with Sweet Chili Mayo: A Tropical Twist on a Classic Favorite 🍹🦐

These Coconut Shrimp with Sweet Chili Mayo are a tropical delight that combines crispy, golden shrimp coated in sweet shredded coconut with a tangy, creamy dipping sauce. This dish is perfect for appetizers, parties, or even as a light main course. With their crunchy exterior, tender shrimp inside, and zesty dipping sauce, these coconut shrimp are sure to transport your taste buds to a sunny beach getaway.

Whether you’re hosting a dinner party, serving them as game-day snacks, or simply craving something indulgent yet refreshing, this recipe is a winner. Let’s dive into how to make these irresistible shrimp bites!

Why You’ll Love This Recipe

1. Crispy and Tropical : The sweetened shredded coconut creates a crispy, flavorful coating that pairs beautifully with the succulent shrimp.
2. Easy to Make : With just a few simple steps, you can create restaurant-quality coconut shrimp at home.
3. Perfect for Sharing : These shrimp are ideal for parties, potlucks, or family gatherings.
4. Customizable Sauce : The sweet chili mayo is tangy, creamy, and perfectly balanced—you can adjust the sweetness or spice to suit your taste.

Ingredients (Serves 4–6)

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

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 )

Optional Garnish:

• Lime wedges , for serving

Step-by-Step Instructions

1. Prepare the Shrimp

1. Pat the shrimp dry with paper towels. Removing excess moisture helps the coconut adhere better and ensures a crispier texture.

2. Season the Flour

1. In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. Mix well to evenly distribute the seasonings.

3. Set Up the Dredging Station

1. Prepare three shallow dishes:
   • Dish 1 : Place the seasoned flour.
   • Dish 2 : Add the lightly beaten eggs.
   • Dish 3 : Add the shredded coconut.

4. Coat the Shrimp

1. Dredge each shrimp in the seasoned flour, shaking off any excess.
2. Dip the floured shrimp into the beaten eggs, allowing any excess to drip off.
3. Roll the shrimp in the shredded coconut, pressing gently to ensure it adheres evenly.

5. Fry the Shrimp

1. Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C) . Use a thermometer to monitor the temperature.
2. Fry the shrimp in batches, being careful not to overcrowd the pan. Cook for 2–3 minutes per side , or until golden brown and cooked through. The shrimp should be opaque and pink throughout.
3. Remove the shrimp from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.

6. Make the Sweet Chili Mayo

1. While the shrimp are frying, whisk together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using) in a small bowl until smooth and creamy.
2. Taste and adjust the sauce by adding more sweet chili sauce for sweetness or lime juice for tanginess, if desired.

7. Serve

1. Arrange the crispy coconut shrimp on a serving platter.
2. Serve immediately with the sweet chili mayo for dipping.
3. Garnish with lime wedges for an extra pop of freshness and color. Enjoy!

Tips for Success

• Use Fresh Shrimp : Fresh or high-quality frozen shrimp yield the best results. If using frozen shrimp, thaw them completely and pat them dry before cooking.
• Don’t Skip the Wire Rack : Placing the fried shrimp on a wire rack instead of paper towels prevents them from becoming soggy.
• Double Coat for Extra Crunch : For an ultra-crispy texture, dip the shrimp in the egg and coconut mixture twice.
• Make Ahead : Bread the shrimp ahead of time and refrigerate for up to 2 hours before frying. This is great for entertaining!
• Baking Option : For a lighter version, bake the breaded shrimp on a parchment-lined baking sheet at 400°F (200°C) for 12–15 minutes , flipping halfway through, until golden and crispy.

Serving Suggestions

These Coconut Shrimp pair beautifully with a variety of sides and accompaniments:

• Tropical Sides : Serve with pineapple skewers, mango salsa, or coconut rice for a complete tropical meal.
• Salads : Pair with a fresh green salad or cucumber-tomato salad for a refreshing contrast.
• Cocktails : Enjoy with a tropical drink like a piña colada, margarita, or mojito for a festive touch.
• Extra Sauces : Offer additional dipping sauces like sriracha mayo, honey mustard, or teriyaki glaze for variety.

Nutritional Information (Per Serving, Approx.)

• Calories : ~350 kcal (fried version ) / ~300 kcal (baked version )
• Protein : ~15g
• Carbohydrates : ~25g
• Fat : ~20g (fried version ) / ~15g (baked version )
• Fiber : ~2g

Note: Nutritional values may vary based on specific brands and portion sizes.

Final Thoughts

These Coconut Shrimp with Sweet Chili Mayo are a delightful combination of crispy, sweet, and tangy flavors that are sure to impress. Whether you’re serving them as an appetizer, snack, or main course, they’re a crowd-pleaser that’s easy to make and absolutely delicious.

With their golden coconut coating and creamy dipping sauce, these shrimp are a tropical twist on a classic favorite. So grab your ingredients, fire up the stove (or oven), and get ready to enjoy a dish that’s as fun to eat as it is to make!