Coconut Shrimp with Sweet Chili Mayo

Coconut shrimp is a dish that effortlessly combines tropical flavors with a satisfying crunch, creating a perfect appetizer or main course that’s both light and indulgent. The golden, crispy coating of shredded coconut adds a delightful texture and subtle sweetness, which contrasts beautifully with the tender, juicy shrimp inside. When paired with a creamy, tangy sweet chili mayonnaise, this dish becomes an irresistible fusion of savory, sweet, and spicy notes that appeal to a wide range of palates.

Originating from coastal regions where coconut and seafood are staples, coconut shrimp has grown in popularity worldwide due to its vibrant flavors and relatively simple preparation. Whether served at casual gatherings, festive occasions, or as an elegant starter, coconut shrimp offers a refreshing alternative to traditional fried seafood.

In this comprehensive recipe guide, we will explore every aspect of creating perfect coconut shrimp with sweet chili mayo—from selecting the freshest shrimp and preparing the ideal batter, to frying techniques that yield the crispiest crust and crafting a homemade sweet chili mayonnaise that complements the dish flawlessly. Additionally, you’ll find tips on ingredient substitutions, plating ideas, and variations that can adapt the recipe to suit your personal tastes or dietary needs.

Whether you’re an experienced home cook or a curious beginner, this detailed guide will equip you with the knowledge and confidence to make coconut shrimp with sweet chili mayo that impresses every time.

Detailed Instructions for Coconut Shrimp with Sweet Chili Mayo

Part 1: Preparing the Ingredients

Before you begin cooking, it’s important to gather and prepare all your ingredients. Coconut shrimp comes together quickly, so having everything ready will ensure a smooth cooking process.

Ingredients

For the Coconut Shrimp:

• 1 lb (450g) large shrimp, peeled and deveined, tails on

• 1 cup all-purpose flour

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/4 tsp cayenne pepper (optional for heat)

• 2 large eggs

• 2 tbsp water

• 1 cup unsweetened shredded coconut (can use sweetened for a more dessert-like flavor)

• 1 cup panko breadcrumbs

• Vegetable oil, for frying (canola, sunflower, or peanut oil work best)

For the Sweet Chili Mayo:

• 1/2 cup mayonnaise

• 2 tbsp sweet chili sauce

• 1 tsp fresh lime juice

• 1/2 tsp garlic powder

• Salt to taste

Part 2: Prepping the Shrimp

1. Clean and Dry the Shrimp

Start by thoroughly rinsing the shrimp under cold water. Pat them dry with paper towels to remove any excess moisture—this is essential for the coating to stick well. Leave the tails on if desired; they make the shrimp easier to pick up and add visual appeal.

2. Butterflying the Shrimp (Optional)

If you want a more dramatic presentation, you can butterfly the shrimp. To do this, make a shallow cut along the back of each shrimp (where it was deveined) and gently open it up slightly without cutting all the way through. This technique helps the shrimp cook more evenly and hold more of the crispy coating.

Part 3: Setting Up the Breading Station

You’ll be using a three-step breading process: flour, egg wash, and a coconut-panko mixture.

1. Flour Mixture

In the first shallow bowl, combine:

• 1 cup all-purpose flour

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• Optional: 1/4 tsp cayenne pepper for a bit of heat

Stir until evenly combined.

2. Egg Wash

In the second shallow bowl, beat together:

• 2 large eggs

• 2 tbsp water

Whisk until smooth. The water helps thin the egg slightly for better coating.

3. Coconut Coating

In the third bowl, mix together:

• 1 cup panko breadcrumbs

• 1 cup shredded coconut

Panko adds extra crunch, while the coconut provides the signature texture and sweetness. Use unsweetened coconut for a more balanced flavor, or sweetened if you prefer a sweeter crust.

Part 4: Breading the Shrimp

This step is crucial. Ensuring the coating sticks well will result in a crisp, golden finish.

1. Dredge in Flour:
   Lightly coat each shrimp in the seasoned flour. Tap off any excess.

2. Dip in Egg Wash:
   Next, dip the floured shrimp into the egg wash, making sure it’s completely coated.

3. Coat in Coconut-Panko Mixture:
   Press the shrimp into the coconut-panko mix, turning and pressing to adhere the mixture thoroughly on all sides. You want a generous coating.

4. Place on Tray:
   Set the coated shrimp on a baking sheet or plate lined with parchment paper. Continue until all shrimp are coated. For best results, chill the coated shrimp in the refrigerator for 15–20 minutes before frying — this helps prevent the coating from falling off during cooking.

Part 5: Frying the Shrimp

1. Heat the Oil

In a deep skillet, Dutch oven, or heavy-bottomed pan, pour in 1.5 to 2 inches of oil. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer for accuracy — if the oil is too cold, the coating will absorb oil and become soggy; too hot, and it will burn before the shrimp cooks through.

2. Fry in Batches

Working in small batches, carefully lower the shrimp into the hot oil using tongs or a slotted spoon. Fry for 2–3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan, which can lower the oil temperature.

3. Drain and Rest

Use a slotted spoon to remove the cooked shrimp and transfer them to a plate lined with paper towels or a wire rack. This helps drain excess oil and keeps them crispy. Repeat until all shrimp are fried.

Part 6: Making the Sweet Chili Mayo

While the shrimp rest, whip up the dipping sauce.

1. Combine Ingredients:
   In a small bowl, mix together:

   • 1/2 cup mayonnaise

   • 2 tbsp sweet chili sauce

   • 1 tsp fresh lime juice

   • 1/2 tsp garlic powder

2. Adjust Seasoning:
   Taste the sauce and adjust with a pinch of salt or more lime juice to balance the sweetness. If you like more heat, add a few drops of sriracha or a pinch of cayenne pepper.

3. Chill Until Ready to Serve:
   Cover and refrigerate until serving. The flavors meld beautifully after a short rest.

Part 7: Plating and Presentation Tips

Great presentation turns a good dish into an impressive one, especially when serving guests or plating for an event.

Visual Appeal

• Arrange Shrimp in a Fan Shape: Lay the shrimp in a semi-circle on a large platter, tails outward. This keeps the crispy coconut crust visible and makes them easy to pick up.

• Use a Dark or Contrasting Plate: Coconut shrimp stands out beautifully on a matte black or navy-blue serving plate, emphasizing the golden tones.

• Small Ramekins for Dipping Sauce: Place the sweet chili mayo in small individual bowls or ramekins. Garnish with a slice of lime or a sprinkle of chopped fresh herbs for a professional touch.

Garnishes

• Lime Wedges: Offer lime wedges on the side for those who want an extra citrus zing.

• Chopped Cilantro or Parsley: A light sprinkle over the shrimp adds a fresh, green contrast.

• Toasted Coconut Flakes: Toast a tablespoon of coconut in a dry skillet and sprinkle lightly over the plate just before serving.

Part 8: Serving Suggestions

Coconut shrimp can be served in a variety of ways depending on the occasion — from casual finger food to a composed entrée.

As an Appetizer

• Serve 3–4 shrimp per person with a small dipping cup of sweet chili mayo.

• Pair with a crisp white wine (like Sauvignon Blanc) or a light beer for a tropical flavor profile.

As a Main Course

• With Rice: Coconut jasmine rice or simple steamed white rice pairs perfectly with shrimp and balances the richness.

• With Salad: A mango-avocado salad or Thai cucumber salad adds freshness and acidity.

• With Slaw: Try a tangy pineapple coleslaw or Asian-style slaw made with sesame oil and rice vinegar.

In Tacos or Wraps

• Tuck coconut shrimp into soft tortillas with shredded cabbage, pickled onions, and drizzle with the chili mayo.

• Add diced pineapple or mango salsa for extra flavor.