Crispy Coconut Shrimp with Irresistible Sweet Chili Mayo

Name: Crispy Coconut Shrimp with Irresistible Sweet Chili Mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 1 pound shrimp, peeled and deveined; 1 cup coconut flakes; 1/2 cup all-purpose flour; 1 large egg, beaten; 1/2 teaspoon salt; 1/4 teaspoon pepper; Vegetable oil for frying; Optional: Red pepper flakes, garlic powder, lime zest; Garnish: Fresh cilantro or parsley, sliced lime

Posted on August 26, 2025

Dinners

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Picture this: a warm summer evening, the sun setting over the horizon, and the sound of laughter filling the air. It’s the perfect time for a casual get-together with friends or family, and what better way to celebrate than with a plate of crispy Coconut Shrimp with Sweet Chili Mayo? This dish isn’t just a meal; it’s a culinary experience that transports you to sandy beaches and tropical vibes. Inspired by Southeast Asian cuisine, where bold flavors meet vibrant ingredients, this recipe captures the essence of those carefree days. The delightful crunch of coconut perfectly complements the succulent shrimp, while the sweet chili mayo adds a creamy kick that brings everything together. It’s easy to prepare, making it a fantastic choice for both novice cooks and seasoned chefs alike.

Why You’ll Love This Recipe

This Coconut Shrimp with Sweet Chili Mayo recipe is a standout for several reasons. First, it’s incredibly versatile, perfect for an appetizer, a light meal, or even a stunning party platter. The combination of textures—the crispy coating and the tender shrimp—creates a satisfying bite every time. Furthermore, the sweet chili mayo adds a unique flavor twist that elevates the dish from ordinary to extraordinary. Whether you’re hosting a summer barbecue or simply looking for a fun Friday night meal, this recipe will impress your guests and keep them coming back for more!

Ingredients You’ll Need

Main Ingredients

Shrimp (1 pound, peeled and deveined): The star of this recipe, shrimp provide a sweet and succulent base. They cook quickly and absorb the surrounding flavors beautifully.
Coconut flakes (1 cup): Shredded or flaked coconut adds a tropical crunch and sweetness that pairs perfectly with shrimp.
All-purpose flour (1/2 cup): This creates a base layer that helps the coconut adhere to the shrimp for a crispy texture.
Egg (1 large, beaten): Acts as a binding agent, helping hold the coconut mixture onto the shrimp.
Salt (1/2 teaspoon): A crucial seasoning that emphasizes the natural flavors of the shrimp.
Pepper (1/4 teaspoon): For a hint of warmth that complements the sweetness of the coconut and mayo.
Vegetable oil (for frying): Essential for achieving that golden-brown, crispy exterior.

Optional Additions

Red pepper flakes: For those who enjoy a spicy kick, adding a pinch to the flour or the mayo can spice things up.
Garlic powder (1/2 teaspoon): A sprinkle in the flour will add a savory depth to the shrimp.
Lime zest: Incorporating some zest into the mayo will bring a fresh, zesty flavor that complements the creaminess.

Special Garnishes

Fresh cilantro or parsley: Chopped herbs can add a beautiful pop of color and a fresh taste.
Sliced lime: Serve with lime wedges for a splash of fresh citrus that brightens the entire dish.

Step-by-Step Instructions

Preparation

Start by preparing your shrimp. Make sure they are completely peeled and deveined. If they’re frozen, thaw them completely and pat dry with paper towels.
Set up three bowls: One with all-purpose flour, the second with the beaten egg, and the third with the coconut flakes mixed with salt and pepper.

Breading the Shrimp

Take a shrimp, dip it first into the flour, ensuring it’s evenly coated. Shake off any excess flour.
Next, dip the floured shrimp into the beaten egg, allowing the excess to drip off.
Finally, roll the shrimp in the coconut mixture, pressing lightly to ensure it sticks well. Place the breaded shrimp onto a plate and repeat with the remaining shrimp.

Cooking the Shrimp

In a deep skillet or frying pan, heat enough vegetable oil over medium heat to submerge the shrimp halfway.
Once the oil is hot (test with a small piece of coconut; it should sizzle), carefully place the breaded shrimp in the oil, making sure not to overcrowd the pan.
Fry the shrimp for about 2-3 minutes on each side or until they are golden brown and crispy.
Once cooked, transfer the shrimp to a paper towel-lined plate to drain excess oil.

Preparing the Sweet Chili Mayo

While the shrimp is frying, mix together the mayonnaise and sweet chili sauce in a small bowl. Adjust the quantity of sweet chili sauce to suit your taste.
If you’d like a zestier kick, stir in some lime juice or zest into the mayo.

Serving and Storage Tips

Serving Suggestions

Serve your coconut shrimp on a beautiful platter, garnished with fresh herbs and lime wedges for that added flair. The sweet chili mayo should be served in a small bowl as a dipping sauce, allowing guests to enjoy the flavors as they wish. This dish pairs beautifully with cold drinks, tropical cocktails, or even a refreshing iced tea.

Storage Tips

If you have leftovers (though they are often gobbled up quickly!), store the fried shrimp in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven for a few minutes to regain crispiness. The sweet chili mayo can also be stored in the fridge for up to one week.

Helpful Tips

Make sure your shrimp are dry before breading to help the coating stick better.
Don’t overheat the oil; if it’s too hot, the coconut will burn before the shrimp are cooked through.
Feel free to experiment with the type of shrimp used; large, medium, or even shrimp tails can work well.

Frequently Asked Questions (FAQ)

Can I bake the coconut shrimp instead of frying them?

Yes, absolutely! To bake coconut shrimp, preheat your oven to 400°F (200°C). Place the breaded shrimp on a greased baking sheet and lightly spray with cooking oil. Bake for about 15-20 minutes, flipping halfway through until they’re golden brown and cooked through.

What can I substitute for shrimp if I have dietary restrictions?

If you’re looking for a seafood alternative, you can try using chicken tenders or tofu for a vegetarian version. The cooking times will vary, so adjust accordingly until they are golden and cooked through.

Can I make the sweet chili mayo in advance?

Yes! You can prepare the sweet chili mayo in advance and store it in the refrigerator for up to a week. This allows the flavors to meld and intensify, making it even more delicious.

Is this dish gluten-free?

To make this dish gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. Ensure that your sweet chili sauce and mayonnaise are also gluten-free.

Conclusion

Coconut Shrimp with Sweet Chili Mayo is not just a dish; it’s an experience that invites laughter, conversation, and a splash of joy into any gathering. With its perfect balance of crunch, sweetness, and spice, this recipe brings people together over a shared love of good food. We encourage you to give it a try and make it your own—add those spicy elements, try different dips, or even experiment with the sides. We’d love to hear how it turns out for you; share your adaptations and stories in the comments! Remember, creating delicious food often leads to the most memorable moments with your loved ones.