Coconut Shrimp with Sweet Chili Mayo Recipe

If you’re in the mood for something truly irresistible, Coconut Shrimp with Sweet Chili Mayo is about to become your go-to appetizer or party snack. Imagine juicy shrimp wrapped in a shatteringly crisp, golden coconut crust, then dunked into a creamy, tangy-sweet chili mayo — it’s a match made in culinary heaven. This recipe takes just a handful of pantry-friendly ingredients and turns them into a tropical delight that’s perfect for sharing. Whether you’re hosting game night, shaking up a weeknight dinner, or just want to treat yourself, Coconut Shrimp with Sweet Chili Mayo delivers big flavor and a punch of texture you’ll crave again and again.

Ingredients You’ll Need

The beauty of Coconut Shrimp with Sweet Chili Mayo lies in its simple ingredient list, where each component plays an important role in building crunch, color, and major flavor. Let’s break down every element so you know exactly why each is essential.

• Shrimp: Large, peeled, and deveined shrimp are the star of the show — choose fresh or thawed, and keep tails on for extra flair (or take them off, your call).
• All-purpose flour: This creates the first layer for coating, helping the seasonings and coconut stick to each shrimp.
• Salt, black pepper, garlic powder, paprika: A simple mix that infuses every bite with savory depth and a touch of warmth.
• Eggs: Lightly beaten eggs act as the “glue” that holds the coconut coating onto the shrimp.
• Sweetened shredded coconut: Provides that signature tropical crunch and a hint of sweetness that balances perfectly with the savory shrimp.
• Vegetable oil: Use a neutral oil with a high smoke point for frying—canola or peanut work well.
• Optional lime wedges: A squeeze of lime bridges the flavors and adds freshness right at the end.
• Mayonnaise: The creamy base for your irresistible sweet chili mayo dipping sauce.
• Sweet chili sauce: Adds both sweetness and a gentle kick of heat to the dipping sauce.
• Lime juice: For tart, citrusy brightness in the mayo and as a garnish.
• Rice vinegar (optional): For an extra punch of tang if you like your sauce zingy.

How to Make Coconut Shrimp with Sweet Chili Mayo

Step 1: Pat the Shrimp Dry

Start by laying your shrimp out on a paper towel and patting them dry. This little step is crucial — drier shrimp mean the coating will cling beautifully, ensuring that every bite of Coconut Shrimp with Sweet Chili Mayo is crunchy and substantial.

Step 2: Season the Flour

Whisk together your flour, salt, pepper, garlic powder, and paprika in a shallow dish. This spiced flour is the flavor foundation for your shrimp, ensuring each bite is deeply seasoned before it even hits the coconut.

Step 3: Set Up Your Dredging Station

Line up three shallow dishes in a row: one with your seasoned flour, one with beaten eggs, and the last with sweetened shredded coconut. Making an assembly line keeps things neat and speeds up the breading process.

Step 4: Dredge the Shrimp

Now, work with one shrimp at a time. Coat it in the seasoned flour, dip it in the egg (let the excess drip off), and then roll it generously in the shredded coconut, pressing so the coconut sticks well. This is where your Coconut Shrimp with Sweet Chili Mayo gets its signature crust.

Step 5: Fry the Shrimp

Pour about an inch of vegetable oil into a deep skillet and heat to 350°F (175°C). Fry your shrimp in batches — don’t crowd the pan! Cook each piece 2-3 minutes per side, until they turn a gorgeous golden brown and the shrimp inside is just cooked through. Transfer to a wire rack or paper towel to drain any extra oil.

Step 6: Make the Sweet Chili Mayo

While the shrimp sizzle away, whisk together mayonnaise, sweet chili sauce, lime juice, and rice vinegar in a small bowl. Adjust for sweetness or heat, making this dipping sauce as bold as you like for your Coconut Shrimp with Sweet Chili Mayo.

Step 7: Serve Immediately

Pile the hot, crispy shrimp onto a platter, scatter with lime wedges, and serve right away with your sweet chili mayo for dipping. This is one dish best enjoyed fresh!

How to Serve Coconut Shrimp with Sweet Chili Mayo

Garnishes

A shower of fresh lime wedges adds lively citrus over the crispy shrimp, while a sprinkle of chopped cilantro or green onions brings color and a pop of flavor. You can also add a few thin chili slices for a bit of heat and visual flair with your Coconut Shrimp with Sweet Chili Mayo.

Side Dishes

This dish shines next to a fluffy mound of jasmine rice or a simple pineapple rice for a complete tropical meal. For something on the lighter side, pair Coconut Shrimp with Sweet Chili Mayo with a crisp green salad or a cool mango slaw for refreshing contrast.

Creative Ways to Present

Serving for a crowd? Skewer two or three shrimp on pretty cocktail picks, then arrange them standing in glasses with the sweet chili mayo at the bottom. Or go family-style with a big platter layered over lettuce leaves, surrounded by lime wedges and the dipping sauce right in the center.

Make Ahead and Storage

Storing Leftovers

Store any leftover Coconut Shrimp with Sweet Chili Mayo in an airtight container in the fridge for up to 2 days. Keep the shrimp and dipping sauce separate to maintain maximum crunch.

Freezing

To freeze coconut shrimp (before frying), lay the breaded shrimp in a single layer on a baking sheet and freeze until solid. Then transfer to a zip-top bag and store frozen for up to 2 months. When you’re ready, fry them straight from the freezer — just add a minute or two to the cooking time.

Reheating

For best results, reheat leftover shrimp in an oven or air fryer at 375°F until hot and crispy, about 6-8 minutes. This preserves the crisp coating and keeps Coconut Shrimp with Sweet Chili Mayo tasting as fresh as possible.

FAQs

Can I make Coconut Shrimp with Sweet Chili Mayo in advance?

You can bread the shrimp several hours in advance and refrigerate until ready to fry. Frying right before serving is recommended for the crunchiest results.

Is there a gluten-free option?

Absolutely! Swap flour for a gluten-free all-purpose blend or even cornstarch, and confirm your sweet chili sauce is gluten-free for an allergen-friendly treat.

What if I can’t find sweetened shredded coconut?

Unsweetened shredded coconut works fine, but consider adding a tiny pinch of sugar to your dredging mixture to mimic the classic flavor of Coconut Shrimp with Sweet Chili Mayo.

Can I bake the shrimp instead of frying?

Yes! Preheat your oven to 425°F, place breaded shrimp on a wire rack over a baking sheet, spray lightly with oil, and bake for about 12-15 minutes, flipping halfway through, until golden and cooked through.

What’s the best way to store the dipping sauce?

Keep the sweet chili mayo in a tightly sealed container in the fridge; it will stay fresh for 3-4 days and is also great on sandwiches or as a veggie dip.

Final Thoughts

There’s something magical about gathering around a plate of Coconut Shrimp with Sweet Chili Mayo — it just feels like a celebration, no matter what day it is. If you’re looking for a recipe to impress, surprise, or simply indulge, this is the one to try. Go on, give it a whirl; you might just find your new favorite dish!

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