Coconut Shrimp with Sweet Chili Mayo – A Tropical Twist You’ll Crave Again and Again

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Crispy, golden, and irresistibly juicy, Coconut Shrimp with Sweet Chili Mayo is a tropical-inspired appetizer or main dish that instantly elevates any meal or gathering. The crunch of sweetened shredded coconut pairs perfectly with tender shrimp, while the zesty, creamy dipping sauce adds a layer of bold, addictive flavor.

Whether you’re hosting a summer dinner party, prepping a quick weeknight dinner, or just craving something crunchy and satisfying, this dish brings restaurant-quality results with surprisingly minimal effort.

Why You’ll Love This Recipe

This recipe is for home cooks looking to impress without the stress. It’s approachable enough for beginners and adaptable for seasoned foodies who love to experiment with flavors. It brings the feel of a beachside tiki bar into your kitchen — no passport required.

  • Crispy and Light: The coconut creates a delicate, airy crust.
  • Quick to Make: Ready in under 30 minutes from start to finish.
  • Family Friendly: Mild but flavorful — kids love it too!
  • Versatile: Serve as an appetizer, part of a tapas spread, or a main dish.

Ingredients You’ll Need

For the Coconut Shrimp:

  • 1 pound large shrimp, peeled and deveined (tails on or off, your preference)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 large eggs, lightly beaten
  • 2 cups sweetened shredded coconut
  • Vegetable oil, for frying
  • Optional: Lime wedges for serving

For the Sweet Chili Mayo:

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce (adjust to taste)
  • 1 tablespoon lime juice
  • 1 teaspoon rice vinegar (optional, for extra tang)

Kitchen Equipment Needed

  • Large skillet or deep fryer
  • 3 shallow dishes or bowls
  • Whisk or fork
  • Tongs or slotted spoon
  • Wire rack or paper towel-lined plate
  • Mixing bowl for sauce
  • Cooking thermometer (optional but helpful)

Step-by-Step Instructions

1. Prepare the Shrimp

Start by patting your shrimp dry with paper towels. This crucial step ensures the coconut sticks properly and gives you that signature crunch.

2. Season the Flour

In a shallow dish, combine flour with salt, pepper, garlic powder, and paprika. This seasoned base layers in flavor before the shrimp even hit the oil.

3. Set Up a Dredging Station

Line up three dishes: one with seasoned flour, one with the beaten eggs, and one with the shredded coconut. This assembly-line process makes coating efficient and clean.

4. Dredge the Shrimp

Coat each shrimp first in the flour mixture, then dip into the eggs, and finally press into the shredded coconut. Press gently to help the coconut cling to each curve of the shrimp.

5. Fry the Shrimp

Heat about 1 inch of vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry in batches to avoid overcrowding, which drops the oil temperature. Cook for 2–3 minutes per side until golden brown and fully cooked (shrimp should be opaque and pink).

6. Drain

Transfer shrimp to a paper towel-lined plate or a wire rack to drain off excess oil. This helps maintain that crisp coating.

7. Make the Sweet Chili Mayo

While the shrimp rest, mix together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar in a small bowl. Taste and adjust — more chili sauce for heat, more lime for brightness.

8. Serve and Enjoy

Serve immediately with the sweet chili mayo for dipping. Add a few lime wedges on the side for an extra zingy finish.

Chef’s Tips & Shortcuts

  • Use Panko: For an extra crispy crust, try using a mix of coconut and panko breadcrumbs.
  • Air Fry Option: Want a healthier twist? Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through.
  • No Mayo? No Problem: Substitute Greek yogurt or sour cream for a lighter dipping sauce.
  • Make Ahead: You can coat the shrimp and refrigerate them for up to 2 hours before frying.

Recipe Variations

  • Spicy Kick: Add a pinch of cayenne pepper to the flour or mix Sriracha into the dipping sauce.
  • Tropical Vibe: Add finely chopped pineapple or mango to the mayo dip for a fruity twist.
  • Gluten-Free: Use a gluten-free all-purpose flour and coconut-only coating — it works beautifully.
  • Vegan Swap: Use hearts of palm or tofu strips in place of shrimp. Dip in plant-based milk instead of eggs.

How to Store and Reheat Leftovers

Leftovers? Rare, but here’s how to handle them:

  • Storage: Place cooled shrimp in an airtight container lined with paper towels. Store in the refrigerator for up to 2 days.
  • Reheating: Reheat in an oven or air fryer at 375°F (190°C) for 5–8 minutes. Avoid microwaving — it makes the coating soggy.
  • Dipping Sauce: Store any extra sweet chili mayo in a sealed jar for up to a week in the fridge.

What to Serve with Coconut Shrimp

To round out your meal, consider pairing this dish with:

Side Dishes:

  • Tropical fruit salad
  • Cilantro-lime rice
  • Thai cucumber salad
  • Grilled pineapple skewers

Drinks:

  • Classic mojito
  • Pineapple margarita
  • Coconut water with lime
  • Sparkling white wine

FAQ: Coconut Shrimp with Sweet Chili Mayo

Can I use frozen shrimp?
Absolutely! Just be sure to thaw them completely and pat them dry before dredging.

Is sweetened or unsweetened coconut better?
Sweetened shredded coconut works best here — it caramelizes slightly when fried and brings a subtle sweetness that contrasts beautifully with the savory shrimp and spicy mayo.

Can I bake the shrimp instead of frying?
Yes. Bake at 425°F (220°C) for 12–15 minutes, flipping once. Lightly coat with cooking spray before baking for better crispness.

How spicy is the sweet chili mayo?
Mild to medium. You can adjust the spice by increasing the chili sauce or adding a dash of hot sauce.

Do I need a thermometer for frying?
Not required, but highly recommended. Maintaining oil temperature ensures even cooking and prevents greasiness.

Final Thoughts

If you’re looking for a recipe that’s crowd-pleasing, quick to make, and full of bold flavors, Coconut Shrimp with Sweet Chili Mayo checks every box. It’s the kind of dish that makes people pause mid-bite and say, “Whoa, this is amazing.”

Whether you’re cooking for a party, date night, or just a regular Tuesday, this crispy coconut shrimp will steal the show. Try it once, and it’s bound to become a repeat favorite.

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