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Coconut Shrimp with Sweet Chili Mayo

Crispy, golden-fried shrimp coated in shredded coconut and panko, tossed in a creamy, tangy sweet chili mayonnaise sauce. The perfect appetizer or main course.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American, Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Shrimp & Breading
  • 1 lb large shrimp peeled and deveined, tails on or off
  • 0.5 cup all-purpose flour
  • 2 eggs beaten
  • 1 cup sweetened shredded coconut
  • 0.5 cup panko breadcrumbs
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 1 pinch salt and pepper to taste
  • 2 cups vegetable oil for frying
Sweet Chili Mayo
  • 0.5 cup mayonnaise
  • 0.33 cup sweet chili sauce
  • 1 tsp sriracha optional for extra heat
  • 1 tsp lime juice freshly squeezed

Equipment

  • Deep skillet or Dutch oven
  • Mixing bowls
  • Wire rack
  • Slotted spoon

Method
 

  1. In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice. Refrigerate until ready to serve.
  2. Set up a dredging station with three bowls. Bowl 1: Flour mixed with garlic powder, paprika, salt, and pepper. Bowl 2: Beaten eggs. Bowl 3: Coconut mixed with panko breadcrumbs.
  3. Pat shrimp dry with paper towels. Dredge each shrimp in flour, dip into egg, then press firmly into the coconut-panko mixture to coat.
  4. Heat oil in a deep skillet to 350°F (175°C). Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy.
  5. Remove shrimp and drain on a wire rack or paper towel-lined plate.
  6. Toss the hot shrimp gently in the sauce or drizzle the sauce generously over the top before serving.

Notes

Ensure oil is at the correct temperature to prevent greasy shrimp. Do not overcrowd the pan.