Crispy on the outside and tender on the inside, coconut shrimp with sweet chili mayo is a culinary hug that transports you straight to a sunny beach. Imagine biting into each golden piece as the sweetness of coconut dances on your taste buds while the tangy mayo gives it that extra zing. Can you smell the tantalizing aroma wafting through your kitchen? If not, don’t worry; we’re about to make serious magic happen.
I remember the first time I made coconut shrimp for my friends during a backyard barbecue. The moment they tasted it, their eyes widened in delight, and they almost fought over the last piece. This dish is perfect for parties or cozy nights at home. Grab those ingredients because we’re about to embark on an unforgettable flavor journey!
Why You'll Love This Recipe
- This crispy coconut shrimp brings tropical vibes right to your dinner table and is incredibly easy to whip up
- The bright flavors of sweet chili mayo elevate this dish from ordinary to extraordinary
- The vibrant colors are sure to impress your guests and make any occasion feel special
- Ideal for appetizers or a fun dinner idea!
Every time I serve this dish, my friends can’t get enough of it; it’s like I’ve cast a delicious spell on them!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Large Raw Shrimp: Opt for fresh or thawed shrimp; deveined and peeled for best results.
- Shredded Coconut: Use unsweetened shredded coconut for a more authentic flavor and texture.
- All-Purpose Flour: This gives the shrimp an initial coating; use whole wheat flour for a healthier option.
- Eggs: Beaten eggs help bind the coconut coating to the shrimp effectively.
- Salt and Pepper: Essential seasonings that enhance the overall flavor of your dish.
- Sweet Chili Sauce: A delicious dipping sauce that adds sweetness and heat; store-bought or homemade works well.
- Vegetable Oil: For frying; choose any neutral oil like canola or sunflower oil.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Shrimp: Rinse and pat dry your shrimp with paper towels to ensure they are ready for coating. Make sure they are completely thawed if frozen.
Create Your Breading Station: Set up three shallow bowls—one with flour seasoned with salt and pepper, one with beaten eggs, and one filled with shredded coconut.
Dredge Each Shrimp: Start by coating each shrimp in flour. Shake off excess flour before dipping it into beaten eggs for a sticky base.
Coconut Coating Time: Roll each egg-dipped shrimp in shredded coconut until fully coated. Press gently so the coconut sticks well.
Heat Up the Oil: In a large skillet over medium heat, pour enough vegetable oil to cover the bottom (about 1/4 inch). Heat until shimmering but not smoking.
Fry Until Golden Brown: Carefully place coated shrimp into hot oil without crowding them; fry until golden brown on each side (about 2-3 minutes per side). Transfer onto paper towels to drain excess oil.
Serve these delightful coconut shrimp hot along with your sweet chili mayo dip. You can enjoy them as an appetizer or add them to salads or tacos for an exciting twist!
Enjoy creating these crispy treasures that will surely become a staple in your kitchen!
You Must Know
- Coconut shrimp with sweet chili mayo is a crowd-pleaser, perfect for parties or cozy nights in
- The crunchy texture and sweet dipping sauce elevate your dish to restaurant quality
- Pair it with a tropical drink for a mini-vacation on your plate
Perfecting the Cooking Process
To achieve that perfect coconut shrimp, begin by breading the shrimp first, then heat the oil while preparing the sweet chili mayo for efficient cooking.
Add Your Touch
Feel free to swap out regular breadcrumbs for panko for extra crunch. You can also add spices like cayenne pepper for some heat or lime zest for zing.
Storing & Reheating
Store leftover coconut shrimp in an airtight container in the fridge. To reheat, bake them at 350°F for about 10 minutes to maintain their crispness.
Chef's Helpful Tips
- This recipe shines when you use fresh shrimp; frozen ones can be watery and less flavorful
- Make sure your oil is hot enough before frying to avoid sogginess
- For a fun twist, you can even add crushed pineapple to the sweet chili mayo for an unexpected flavor boost
Cooking coconut shrimp always reminds me of the time I made it for my best friend’s birthday party. They devoured every last bite and insisted I make it again!
FAQ
Can I use frozen shrimp for coconut shrimp with sweet chili mayo?
Yes, but fresh shrimp will yield better flavor and texture.
What can I serve with coconut shrimp?
Coconut shrimp pairs well with tropical fruits or a light salad.
How do I make sweet chili mayo?
Mix mayonnaise with sweet chili sauce and lime juice for a simple dip.
Crispy Coconut Shrimp with Sweet Chili Mayo
- Total Time: 25 minutes
- Yield: Serves 4
Description
Crispy coconut shrimp paired with sweet chili mayo delivers a delightful burst of tropical flavors, making it the perfect appetizer for any occasion.
Ingredients
- 1 lb large raw shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 tsp salt
- ½ tsp black pepper
- ½ cup sweet chili sauce (for dipping)
- Vegetable oil (for frying)
Instructions
- Rinse and pat dry the shrimp with paper towels.
- Set up three shallow bowls: one with seasoned flour, one with beaten eggs, and one with shredded coconut.
- Dredge each shrimp in flour, shaking off excess, then dip into the eggs.
- Coat the egg-dipped shrimp in shredded coconut, pressing gently to adhere.
- In a large skillet over medium heat, add enough vegetable oil to cover the bottom (about 1/4 inch). Heat until shimmering.
- Fry the coated shrimp in batches until golden brown on both sides (about 2-3 minutes per side). Drain on paper towels.
- Serve warm with sweet chili mayo for dipping.
Notes
- For extra crunch, consider using panko breadcrumbs instead of regular flour.
- Add spices like cayenne for heat or lime zest for an extra zing.
- Store leftovers in an airtight container; reheat at 350°F for about 10 minutes to keep them crispy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 5 shrimp (120g)
- Calories: 290
- Sugar: 6g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 130mg