There’s nothing quite like the sound of shrimp sizzling in hot oil, each pop drawing you closer to a plate of pure bliss. My love for coconut shrimp began during a vacation where I stumbled across a beach shack serving these crispy morsels, and I was instantly hooked. Combining the crunch of toasted coconut with the delicate sweetness of perfectly fried shrimp takes me back to sun-soaked shores every time I make this dish.
In this Ultimate Coconut Shrimp with Sweet Chili Mayo Recipe, you’ll find that each bite delivers a satisfying crunch, revealing tender shrimp—its sweetness wonderfully balanced with the creamy tang of sweet chili mayo. Whether you’re hosting a gathering or simply craving a tropical escape from fast food, this dish brings a bit of paradise to your kitchen. Bonus? It can easily be made gluten-free, ensuring everyone can partake in this delicious adventure. Get ready to impress your taste buds and those of your guests with this delightful appetizer!
Why Love This Coconut Shrimp with Sweet Chili Mayo?
Irresistible Crunch: Each bite offers a delightful crunch, thanks to the toasted coconut and crispy panko coating.
Tropical Escape: Bring a taste of the beach to your home with the fresh, vibrant flavors reminiscent of sun-soaked shores.
Crowd-Pleaser: Perfect for gatherings, this appetizer is sure to impress and delight your guests.
Versatile Pairing: Enjoy it with zesty lime aioli or other dipping sauces for added variety.
Gluten-Free Options: Easily modify the recipe with gluten-free flour and panko to cater to dietary needs.
Quick and Easy: Make this restaurant-quality dish in no time, transforming your kitchen into a tropical paradise!
Coconut Shrimp with Sweet Chili Mayo Ingredients
For the Shrimp
• Large Raw Shrimp (2 lb) – The main protein; ensure they are peeled, deveined, and tails left on for dipping.
• Salt (1 tsp) – Enhances the shrimp’s natural flavor.
• Black Pepper (½ tsp) – Adds a subtle warmth to the shrimp.
• All-Purpose Flour (½ cup) – For dredging; helps the egg wash adhere, but gluten-free flour works too!
• Paprika (1 tsp) – Adds mild warmth and color to the flour mixture.
• Garlic Powder (½ tsp) – Introduces savory notes to the shrimp.
• Cayenne Pepper (¼ tsp, optional) – Adds heat; adjust to your taste preference.
• Eggs (2 large, whisked with 1 tbsp water or milk) – Acts as a binding agent for the breading.
• Panko Breadcrumbs (1½ cups) – Provides a light and crispy texture; can be switched for gluten-free panko.
• Unsweetened Shredded Coconut (1½ cups) – Adds that tropical flavor and delightful texture.
For the Sweet Chili Mayo
• Mayonnaise (1 cup) – The creamy base for the dipping sauce.
• Sweet Chili Sauce (½ cup) – Sweetens the mayo and adds flavor depth; it’s a key component!
• Fresh Lime Juice (1 tbsp) – Brightens the mayo while pairing beautifully with the shrimp.
• Sriracha (1 tsp, optional) – Adds a kick; adjust to your preference for spiciness.
• Grated Fresh Ginger (½ tsp) – Enhances the mayo with aromatic zest.
• Fresh Lime Wedges & Chopped Cilantro/Parsley – For garnish; adds color and freshness to your presentation.
How to Make Coconut Shrimp with Sweet Chili Mayo
-
Prepare Sweet Chili Mayo: In a bowl, whisk together mayonnaise, sweet chili sauce, fresh lime juice, Sriracha, grated ginger, and a pinch of salt. Refrigerate for at least 30 minutes to meld the flavors.
-
Prepare Shrimp: Peel, devein, and pat the shrimp dry with paper towels. Season them with salt and black pepper to enhance the natural sweetness.
-
Set Up Breading Station: Arrange three shallow dishes: one with the flour, paprika, garlic powder, and cayenne; one with the whisked eggs; and the last with the panko and shredded coconut mixture.
-
Bread the Shrimp: Dredge each shrimp first in the flour mixture, then dip into the egg wash, and finally coat with the coconut-panko mix. Lay them out on a parchment-lined baking sheet.
-
Chill the Shrimp: Place the breaded shrimp in the refrigerator for 15-20 minutes. This step helps the coating stick better during frying.
-
Heat Oil: In a heavy pot or deep skillet, heat 4-6 cups of oil to 350°F (175°C). Prepare a plate lined with paper towels for draining the fried shrimp.
-
Fry Shrimp in Batches: Working in small batches, carefully lower 4-5 shrimp into the hot oil. Fry for 2-3 minutes per side until they’re golden brown and crispy.
-
Drain and Season: Once fried, remove the shrimp and place them on the paper towels to drain excess oil. Sprinkle lightly with salt as they cool.
-
Serve Hot: Transfer the coconut shrimp to a serving platter, garnishing with lime wedges and chopped cilantro or parsley. Serve immediately with your sweet chili mayo on the side.
Optional: Drizzle with extra lime juice for a zesty kick!
Exact quantities are listed in the recipe card below.
Expert Tips for Coconut Shrimp
-
Prep Shrimp Correctly: Ensure shrimp are completely dried before breading to avoid soggy coatings during frying.
-
Temperature Check: Maintain the oil at 350°F for ultra-crisp coconut shrimp; too cool, and they absorb extra oil.
-
Chilling Time: Don’t skip chilling the breaded shrimp! This step allows the coating to adhere better, ensuring a crispy finish.
-
Breading Technique: Use one hand for dry ingredients and the other for wet. This keeps the process neat and makes breading easier.
-
Batch Frying: Fry shrimp in small batches to prevent overcrowding, which can lower oil temperature and result in uneven cooking.
-
Serving Fresh: Serve the coconut shrimp immediately after frying for the best texture and flavor, paired with your sweet chili mayo.
What to Serve with Coconut Shrimp with Sweet Chili Mayo?
Elevate your tropical dining experience by pairing these irresistible coconut shrimp with delightful sides and drinks that enhance their flavors.
-
Light Salad: A fresh green salad with citrus vinaigrette adds a refreshing contrast, brightening each crunchy bite. The acidity complements the shrimp beautifully.
-
Tropical Fruit Salsa: This vibrant mix of mango, pineapple, and lime is festive and sweet, perfectly balancing the savory shrimp and creamy mayo.
-
Jasmine Rice: Fluffy jasmine rice serves as a neutral base, soaking up the flavors of the sweet chili mayo while providing a satisfying texture to every bite.
-
Garlic Butter Noodles: Soft noodles tossed in garlic butter create a rich, comforting side that harmonizes well with the crispy coconut shrimp.
-
Coleslaw: A crunchy coleslaw, dressed in a tangy vinaigrette, brings a creamy and crispy texture that perfectly complements the shrimp’s crunch.
-
Mojitos: Refreshing mojitos with mint and lime add a vibrant twist to your meal, enhancing the tropical vibe while cutting through the richness of the mayo.
-
Pina Colada: Indulge in a creamy pina colada for a truly tropical experience. The sweet coconut flavors echo the shrimp while making every bite feel like a vacation.
-
Chocolate Lava Cake: End with a rich chocolate lava cake for dessert. Its warm, gooey center serves as a delightful contrast to the crispy shrimp, delighting the senses.
-
Spicy Mango Margarita: For those looking to pep things up, consider a spicy mango margarita. The heat from jalapeños can lift the entire meal’s experience to new heights of flavor!
Choose a combination of these pairings to create a memorable meal that transports you to a sunlit beach with each delicious bite!
Make Ahead Options
These Coconut Shrimp with Sweet Chili Mayo are perfect for meal prep enthusiasts! You can easily prepare the sweet chili mayo up to 3 days in advance; just whisk all the ingredients together and refrigerate for optimal flavor development. The breaded shrimp can be assembled up to 24 hours ahead—simply bread the shrimp, place them on a parchment-lined sheet, and refrigerate until you’re ready to fry. When it’s time to serve, heat the oil and fry the shrimp fresh for that irresistible crunch. This method ensures that you’ll have delectable coconut shrimp just as delicious as if made on the spot, saving you precious time when you’re busy.
Coconut Shrimp with Sweet Chili Mayo Variations
Feel free to personalize your coconut shrimp experience with these delightful twists that will excite your taste buds!
-
Gluten-Free: Use gluten-free flour and panko to ensure everyone can enjoy this dish without any worry.
-
Coconut Textures: Experiment with different coconut types, like fine shredded coconut for finer texture or flaked coconut for more crunch.
-
Zesty Lime Aioli: Swap the sweet chili mayo for a zesty lime aioli to elevate flavors with a fresh twist. Simply mix mayo, lime juice, zest, and garlic.
-
Spiced Up: Add a teaspoon of your favorite hot sauce to the sweet chili mayo for an extra kick that spice lovers will adore.
-
Herb-Infused Mayo: Blend in fresh herbs like cilantro or basil into the mayo for a fragrant and vibrant taste.
-
Tropical Fruit Salsa: Serve with a homemade tropical fruit salsa, combining diced mango, pineapple, and red onion for refreshing bites alongside the shrimp.
-
Baked Version: For a lighter option, try baking the shrimp! Lightly spray them with cooking oil and bake at 425°F (220°C) for 15-20 minutes until golden.
-
Sweet & Spicy Jarred Sauce: Pair your shrimp with a sweet and spicy store-bought sauce like Thai chili sauce for a quick and flavorful dip.
Embrace these variations and make this recipe your own! Each option invites a unique flavor experience that brings joy to every bite.
Storage Tips for Coconut Shrimp with Sweet Chili Mayo
Room Temperature: Keep fried coconut shrimp at room temperature for up to 2 hours; beyond that, food safety may be compromised.
Fridge: Store leftover coconut shrimp in an airtight container for up to 3 days to maintain freshness; reheat in the oven for best results.
Freezer: Freeze uncooked breaded shrimp on a baking sheet, then transfer to a freezer bag for up to 2 months; fry straight from frozen, adding cooking time.
Reheating: To reheat, warm the chilled or thawed shrimp in a preheated oven at 400°F (200°C) for about 10 minutes, ensuring they crisp up nicely.
Coconut Shrimp with Sweet Chili Mayo Recipe FAQs
What type of shrimp should I use for the coconut shrimp recipe?
Absolutely! For the best results, choose large raw shrimp that are peeled and deveined, with tails left on for visual appeal and easy dipping. Look for shrimp that are firm to the touch and have a bright, slightly translucent appearance.
How do I store leftover coconut shrimp?
Store any leftover coconut shrimp in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 400°F (200°C) for about 10 minutes to retain their crispiness. Avoid microwaving them as it tends to make the coating soggy.
Can I freeze uncooked breaded coconut shrimp?
Yes, indeed! To freeze uncooked breaded shrimp, lay them out in a single layer on a baking sheet and freeze until solid. Transfer the frozen shrimp to a freezer bag, where they can be stored for up to 2 months. When ready to cook, fry them straight from the freezer, adding a minute or two to the cooking time.
What if my coconut shrimp batter doesn’t stick?
If your batter isn’t sticking, it might be due to excess moisture on the shrimp. Be sure to thoroughly pat the shrimp dry with paper towels after rinsing. Additionally, chilling the breaded shrimp in the refrigerator for 15-20 minutes before frying helps the coating adhere better, ensuring a beautifully crispy finish.
Is this coconut shrimp recipe gluten-free?
Yes, it can be! To make this coconut shrimp with sweet chili mayo recipe gluten-free, simply substitute all-purpose flour and panko breadcrumbs with their gluten-free counterparts. There are many delicious options available that perform just as well, allowing everyone to enjoy this tropical treat!
Crispy Coconut Shrimp with Sweet Chili Mayo Recipe Delight
Ingredients
Equipment
Method
- Prepare Sweet Chili Mayo: In a bowl, whisk together mayonnaise, sweet chili sauce, fresh lime juice, Sriracha, grated ginger, and a pinch of salt. Refrigerate for at least 30 minutes to meld the flavors.
- Prepare Shrimp: Peel, devein, and pat the shrimp dry with paper towels. Season them with salt and black pepper.
- Set Up Breading Station: Arrange three shallow dishes with flour mixture, whisked eggs, and panko-coconut mixture.
- Bread the Shrimp: Dredge each shrimp in the flour mixture, dip into the egg wash, and coat with the coconut-panko mix. Lay on a parchment-lined baking sheet.
- Chill the Shrimp: Refrigerate for 15-20 minutes.
- Heat Oil: In a heavy pot or deep skillet, heat oil to 350°F (175°C). Prepare a plate lined with paper towels for draining.
- Fry Shrimp in Batches: Fry 4-5 shrimp in hot oil for 2-3 minutes per side until golden brown.
- Drain and Season: Place fried shrimp on paper towels to drain excess oil, sprinkle lightly with salt.
- Serve Hot: Transfer to a serving platter, garnishing with lime wedges and cilantro. Serve immediately with sweet chili mayo.