Name: Coconut Shrimp with Sweet Chili Mayo Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound large shrimp, peeled and deveined; 1 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 2 eggs, beaten; 2 cups shredded coconut; Vegetable oil, for frying; 1/2 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon lime juice; 1 teaspoon rice vinegar

Jump to Recipe

Crispy, golden, and brimming with tropical flavor, Coconut Shrimp with Sweet Chili Mayo is an absolute showstopper for gatherings, quick weeknight dinners, or whenever you want to whisk your tastebuds away to paradise. Juicy shrimp get a delightfully crunchy coconut coating, and every dip into the sweet, tangy chili mayo brings a punch of flavor that’s downright irresistible. If you love the idea of a restaurant-quality appetizer at home, this is the dish for you!

Coconut Shrimp with Sweet Chili Mayo Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Coconut Shrimp with Sweet Chili Mayo is how a handful of essentials come together for an epic flavor and texture payoff. Each ingredient plays a starring role, so let’s give them their moment in the spotlight:

Shrimp: Large, peeled and deveined shrimp are ideal; their juiciness holds up to frying and they love that coconut hug.
All-purpose flour: The foundation for dredging—seasoned up, it helps all the coconut goodness stick.
Eggs: The magic glue in your dredging station, beaten until frothy for even coating.
Shredded coconut: Use unsweetened for a subtler, nuttier crunch or sweetened if you crave a slight caramel vibe.
Salt and pepper: Season those layers, always—don’t skimp, as they brighten everything up.
Garlic powder and paprika: A warm, savory duo to boost the flavor behind the scenes.
Vegetable oil: Neutral, high-smoke-point oil is key for crisp, golden frying.
Mayonnaise: The creamy base of your sweet chili mayo dip—use full-fat for richness.
Sweet chili sauce: Sweet, tangy, and with a hint of gentle heat; a pantry hero for dipping sauces.
Lime juice: A squeeze of fresh zest to balance richness with citrusy pop.
Rice vinegar: Brings just enough brightness to keep the mayo light and lively.

How to Make Coconut Shrimp with Sweet Chili Mayo

Step 1: Prepare the Shrimp

For maximum crunch, start by patting your shrimp dry with paper towels—any extra moisture keeps the coating from sticking and can cause splattering once they hit the oil. This little bit of prep goes a long way toward getting that signature golden crust.

Step 2: Season the Flour

Combine your all-purpose flour with a generous pinch each of salt, pepper, garlic powder, and paprika in a shallow bowl. The shrimp get their first layer of flavor right here—think of it as building a bold foundation before the coconut gets involved.

Step 3: Set Up a Dredging Station

Set up an assembly line with three shallow dishes: seasoned flour in the first, beaten eggs in the second, and shredded coconut in the third. Keeping everything close means your hands stay cleaner and the shrimp get perfectly coated every time.

Step 4: Dredge the Shrimp

Now for the fun part. Working with one shrimp at a time, coat it first in the seasoned flour, knocking off any excess. Dip it into the egg, making sure it’s evenly coated but not dripping. Finally, press each shrimp into the coconut, gently rolling so every curve is covered—this is your ticket to max crunch!

Step 5: Fry the Shrimp

Heat about an inch of vegetable oil in a large, deep skillet or fryer until it shimmers at 350°F (test with a thermometer or drop in a little coconut to watch for bubbling). Fry the shrimp in batches, giving them space so the oil temperature stays steady. Cook for 2–3 minutes per side until they’re golden, crispy, and the shrimp inside are opaque and pink.

Step 6: Drain

Transfer the cooked shrimp to a wire rack or a plate lined with paper towels. This extra step ensures your Coconut Shrimp with Sweet Chili Mayo emerge perfectly crisp—not soggy—from the fryer, as any extra oil drains away.

Step 7: Make the Sweet Chili Mayo

While the cooked shrimp rest, whisk together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar in a mixing bowl. Taste and tweak—add more chili sauce for kick, or an extra squeeze of lime for a bright lift. This creamy, zesty sauce loves the hot crunch of the shrimp.

Step 8: Serve and Enjoy

Pile the shrimp high on a platter with the sweet chili mayo for dipping. Tuck in some lime wedges for a final flourish of freshness. Hot, cold, or room temp, they’re always a hit!

How to Serve Coconut Shrimp with Sweet Chili Mayo

Garnishes

If you want Coconut Shrimp with Sweet Chili Mayo to pop visually and in flavor, add a sprinkle of chopped fresh cilantro, thinly sliced green onions, or even a bit of finely chopped red chili for color and kick. Lime wedges on the side are never optional in my book—they add a zingy finish!

Side Dishes

This dish pairs well with so many sides. Try a simple slaw with cabbage and mango for crunch and sweetness, coconut rice for extra tropical vibes, or even thin-cut fries for a fun party twist. Don’t forget a fresh green salad if you want to keep things light and refreshing.

Creative Ways to Present

Turn your Coconut Shrimp with Sweet Chili Mayo into finger food perfection by skewering individual shrimp with small bamboo picks. Serve them in lettuce cups for a pretty appetizer, or as a centerpiece atop a vibrant salad. For crowds, arrange them on a platter over banana leaves for a tropical, party-ready look.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Coconut Shrimp with Sweet Chili Mayo (lucky you!), let the shrimp cool completely, then store them in an airtight container in the fridge for up to two days. Keep the dipping sauce in a separate container to prevent sogginess.

Freezing

Coconut shrimp can absolutely be frozen! Lay them out in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. They’ll keep for up to a month, making them perfect for last-minute cravings. Be sure to freeze without the sauce for best results.

Reheating

To bring leftover shrimp back to life, reheat them in a 400°F oven for about 8–10 minutes (straight from frozen, add a few minutes more). This keeps them crispy—avoid microwaving, which tends to make them soggy. Warm the sauce separately and you’re good to go!

FAQs

Can I make Coconut Shrimp with Sweet Chili Mayo gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend (rice flour works well), and double-check that your sweet chili sauce and mayo are gluten-free. Everything else stays the same, and you won’t miss a beat of crunch.

Can I bake instead of fry the shrimp?

Yes, you can bake Coconut Shrimp with Sweet Chili Mayo if you want a lighter version. Place the coated shrimp on a parchment-lined baking sheet, mist with a little oil, and bake at 425°F for about 10–12 minutes, flipping once, until golden and cooked through.

What type of coconut should I use?

Unsweetened shredded coconut is my favorite for this recipe—it gives a rich, nutty crunch without adding too much sweetness. If you love a sweet-savory combination, try using sweetened shredded coconut or even a blend of both!

Can I use cooked or frozen shrimp?

Raw, peeled, and deveined shrimp work best, as they hold up during frying and absorb flavor. Pre-cooked shrimp will overcook in oil and become rubbery, and while frozen shrimp are okay, thaw them thoroughly and pat dry first.

How do I keep the coating from falling off?

The secret is all in the prep: pat shrimp completely dry, don’t rush the dredging (press that coconut on!), and let the coated shrimp sit for a few minutes before frying. Also, keep the oil at temperature and fry in batches—not overcrowding helps seal in that glorious crust.

Final Thoughts

This is one of those recipes that always gets rave reviews—Coconut Shrimp with Sweet Chili Mayo never fails to wow a crowd or satisfy a serious craving for something crunchy, golden, and tropical. Don’t be surprised if it becomes your go-to for parties, quick dinners, or just a taste of summer any time of year. Give it a try, and let your kitchen become the hottest restaurant in town!

Coconut Shrimp with Sweet Chili Mayo Recipe

★★★★★

5.1 from 6 reviews

Author: Ella
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Coconut Shrimp with Sweet Chili Mayo recipe is a delightful combination of crunchy coconut-coated shrimp served with a zesty and slightly spicy mayo dip. Perfect for a party appetizer or a flavorful main dish!

Instructions

Prepare the Shrimp: Pat the shrimp dry with paper towels.
Season the Flour: Combine flour with salt, pepper, garlic powder, and paprika in a shallow dish.
Set Up a Dredging Station: Prepare three dishes with flour, beaten eggs, and shredded coconut.
Dredge the Shrimp: Coat shrimp in flour, dip in eggs, then press into coconut.
Fry the Shrimp: Fry in oil until golden brown and cooked through.
Drain: Transfer shrimp to drain excess oil.
Make the Sweet Chili Mayo: Mix mayonnaise, sweet chili sauce, lime juice, and rice vinegar.
Serve and Enjoy: Serve shrimp with sweet chili mayo.

Notes

You can customize the heat level of the mayo by adjusting the amount of sweet chili sauce.
For added crunch, try mixing coconut with panko breadcrumbs.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer, Main Course
Method: Frying
Cuisine: American