Coconut Shrimp with Sweet Chili Mayo

I still remember the first time I made coconut shrimp. It was on a warm summer evening when friends came over unexpectedly, and I needed something quick, yet impressive. I opened the pantry and spotted shredded coconut, flour, and breadcrumbs. In the freezer, I found a bag of shrimp — and suddenly, an idea came to life. I coated the shrimp in a light, golden crust of coconut and breadcrumbs, fried them to crispy perfection, and paired them with a creamy, tangy sweet chili mayo. The moment I set them on the table, they disappeared faster than I could bring out the drinks. It quickly became one of my go-to recipes for gatherings, and now, I make it whenever I want to bring tropical flair to the table.

Why You Will Love This Recipe

This recipe is the perfect combination of crispy, juicy, and flavorful. The shrimp stay tender inside, while the coconut coating adds a delicate sweetness that pairs beautifully with the spicy-tangy mayo dip. It feels indulgent, but it’s actually simple to make — and it looks like something from a restaurant menu. Whether you’re preparing it for a casual snack, a family dinner, or a party platter, this dish will always impress.

Versatile

Coconut shrimp is a recipe that adapts to almost any occasion. Serve it as an appetizer, a side dish, or even a main course with rice or salad. You can bake or air-fry it for a lighter version, or deep-fry it for maximum crunch. The sweet chili mayo can be swapped for other dips — try creamy garlic sauce, tangy pineapple salsa, or zesty lime yogurt.

Affordable

This recipe uses simple, budget-friendly ingredients that you can easily find in any supermarket. Shrimp, coconut, flour, and breadcrumbs form the base, while the mayo and sweet chili sauce are pantry staples in many kitchens. It’s a great way to create something special without spending a lot.

Ingredients for the Recipe

• 500g large shrimp, peeled and deveined (tails on)

• 1 cup all-purpose flour

• ½ teaspoon salt

• ½ teaspoon paprika

• 2 large eggs

• 1 cup shredded unsweetened coconut

• 1 cup breadcrumbs (panko for extra crunch)

• Oil for frying (vegetable or canola)

For the Sweet Chili Mayo:

• ½ cup mayonnaise

• 3 tablespoons sweet chili sauce

• 1 teaspoon lime juice

How to Prepare This Recipe

Step-by-Step Instructions for Preparation

Step 1 – Prepare the Shrimp
Start by rinsing the peeled and deveined shrimp under cold water, then pat them dry with paper towels. Make sure the shrimp are completely dry so the coating adheres well. Keep the tails on for easier handling and an attractive presentation.

Step 2 – Set Up the Coating Stations
Place the flour, salt, and paprika into a shallow bowl, stirring them together until well mixed. In a second bowl, whisk the eggs until smooth. In a third bowl, combine the shredded coconut and breadcrumbs, mixing them evenly. This organized setup will make the coating process fast and efficient.

Step 3 – Coat the Shrimp
Dip each shrimp into the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the shrimp in the coconut-breadcrumb mixture, pressing gently so the coating sticks well. Place the coated shrimp on a plate or tray, making sure they do not touch to prevent sticking.

Step 4 – Heat the Oil
Pour enough vegetable or canola oil into a deep frying pan to submerge the shrimp halfway. Heat the oil over medium-high heat until it reaches 175°C (350°F). You can test the temperature by dropping in a small piece of bread — it should sizzle and turn golden within 30 seconds.

Step 5 – Fry the Shrimp
Carefully place the shrimp into the hot oil in small batches to avoid overcrowding. Fry each batch for 2–3 minutes per side, or until the coating is golden brown and crisp. Use tongs or a slotted spoon to turn the shrimp gently and remove them once done. Transfer the fried shrimp to a plate lined with paper towels to drain excess oil.

Step 6 – Make the Sweet Chili Mayo
In a small bowl, combine the mayonnaise, sweet chili sauce, and lime juice. Stir until smooth and creamy. Adjust the flavor by adding more chili sauce for extra sweetness and heat, or more lime juice for tanginess.

Step 7 – Serve
Arrange the crispy coconut shrimp on a serving platter with a bowl of sweet chili mayo on the side. Garnish with fresh lime wedges or chopped herbs for a fresh touch. Serve immediately while hot and crunchy.

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Quick and Easy

This recipe takes less than 30 minutes from start to finish if your shrimp are already peeled and deveined. The coating process is simple, and frying only takes a few minutes per batch. You can also make the dipping sauce ahead of time to save even more preparation time.

Customizable

For a lighter option, bake the shrimp in a preheated oven at 200°C (400°F) for 12–15 minutes, turning halfway through. An air fryer works equally well, delivering crispy results without deep frying. You can adjust the spice level in the dipping sauce by using a spicier chili paste or adding crushed red pepper flakes.

Popular with Many People

Coconut shrimp appeals to a wide range of tastes — kids love the crispy sweetness, while adults appreciate the balance of flavors. It’s a frequent favorite at parties, seafood dinners, and casual get-togethers. The combination of tender shrimp, crunchy coating, and creamy dipping sauce makes it a universally loved dish.

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FAQs

Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well as long as they are fully thawed before cooking. Pat them dry thoroughly to ensure the coating sticks and crisps up during frying.

Can I bake coconut shrimp instead of frying?
Absolutely. Arrange coated shrimp on a lined baking sheet, spray lightly with cooking oil, and bake in a preheated oven at 200°C (400°F) for 12–15 minutes, turning halfway through for even browning.

What type of coconut should I use?
Shredded unsweetened coconut works best for this recipe. Sweetened coconut can make the coating too sugary and may burn faster during frying.

How do I store leftovers?
Store cooked shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness — avoid microwaving as it softens the coating.

Can I make the dipping sauce ahead of time?
Yes. Sweet chili mayo can be prepared up to 3 days in advance and stored in the refrigerator. Stir before serving.

What can I serve with coconut shrimp?
They pair well with rice, fresh salad, grilled vegetables, or even tropical fruit salsa for a refreshing side.