Coconut 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
Scale
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
