Coconut Shrimp with Sweet Chili Mayo Recipe
Introduction
Coconut shrimp with sweet chili mayo is a delightful appetizer that combines crispy, golden shrimp coated in coconut with a creamy, tangy dipping sauce. Perfect for parties or a tasty snack, this dish is easy to prepare and sure to impress your guests.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 1/2 cup sweet chili sauce
- 1/2 cup mayonnaise
- 2 eggs, beaten
- Salt and pepper to taste
- Oil for frying (if frying)
Instructions
- Step 1: Prepare the sweet chili mayo by mixing the sweet chili sauce and mayonnaise in a small bowl. Set aside for serving.
- Step 2: In one bowl, combine the shredded coconut and breadcrumbs. In another bowl, beat the eggs. Season the shrimp with salt and pepper.
- Step 3: Dip each shrimp first into the beaten eggs, then coat thoroughly with the coconut and breadcrumb mixture.
- Step 4: Choose your cooking method: to fry, heat oil in a pan over medium heat and cook shrimp until golden and cooked through, about 2-3 minutes per side; to bake, preheat oven to 400°F (200°C), place shrimp on a baking sheet, and bake for 12-15 minutes until crispy.
- Step 5: Serve the coconut shrimp hot with the sweet chili mayo on the side for dipping.
Tips & Variations
- For extra crunch, toast the breadcrumbs and coconut lightly before coating the shrimp.
- Use panko breadcrumbs for a lighter, crispier texture.
- Try adding a pinch of cayenne pepper to the coating mixture for a subtle kick.
- Swap sweet chili sauce for spicy sriracha mayo to change the flavor profile.
Storage
Store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispiness. The sweet chili mayo is best stored separately in the fridge and used within 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, just be sure to thaw the shrimp completely and pat them dry before breading to ensure the coating sticks well.
Is it better to bake or fry the shrimp?
Both methods work well; frying gives a crispier texture, while baking is lighter and less messy. Choose based on your preference and cooking convenience.
PrintCoconut Shrimp with Sweet Chili Mayo Recipe
This Coconut Shrimp with Sweet Chili Mayo recipe offers a deliciously crispy and tropical twist on classic shrimp. Coated with a crunchy blend of shredded coconut and breadcrumbs, the shrimp are either baked or fried to golden perfection. Paired with a sweet and spicy chili-infused mayonnaise, this appetizer is perfect for parties or a flavorful snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Shrimp Coating
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut, sweetened or unsweetened
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper, to taste
Sweet Chili Mayo
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 teaspoon lime juice (optional)
Other
- Vegetable oil for frying (if frying)
Instructions
- Prepare the Breading Stations: In three separate shallow bowls, place the flour seasoned lightly with salt and pepper, beaten eggs, and a mixture of shredded coconut combined with panko breadcrumbs. This setup will make it easy to coat the shrimp evenly.
- Bread the Shrimp: Dip each shrimp first into the flour, shaking off excess, then into the beaten eggs, and finally into the coconut-panko mixture, pressing gently to ensure it adheres well. Set the breaded shrimp aside on a tray.
- Cook the Shrimp: Choose your method: For frying, heat about 1 inch of vegetable oil in a large skillet over medium-high heat and fry the shrimp for 2-3 minutes per side until golden and cooked through. For baking, preheat the oven to 425°F (220°C), place the shrimp on a baking sheet lined with parchment paper, spray lightly with oil, and bake for 10-12 minutes turning halfway through until crispy.
- Make the Sweet Chili Mayo: In a small bowl, combine mayonnaise, sweet chili sauce, and lime juice if using. Mix well until smooth and refrigerated until ready to serve.
- Serve: Arrange the cooked coconut shrimp on a platter alongside a bowl of sweet chili mayo for dipping. Enjoy immediately while warm and crispy.
Notes
- Using a mix of sweetened or unsweetened coconut depends on your sweetness preference for the shrimp coating.
- Baking is a healthier alternative to frying while still achieving good crispiness.
- Adjust the amount of sweet chili sauce in the mayo to suit your preferred level of spice and sweetness.
- Shrimp size is important; larger shrimp work best for this recipe to hold the breading well.
- Make sure oil is hot enough before frying to avoid greasy shrimp.
Keywords: coconut shrimp, sweet chili mayo, crispy shrimp appetizer, fried shrimp, baked shrimp, tropical shrimp recipe
