The aroma of crispy coconut shrimp wafts through the air, making your taste buds do a happy dance. Imagine biting into golden-brown morsels that crunch delightfully and reveal juicy shrimp within. Paired with sweet chili mayo, this dish is not just food; it’s an experience that turns any gathering into a tropical escape.
Whether you’re hosting friends for game night or just indulging in a Friday treat, this coconut shrimp recipe will have everyone asking for seconds—and possibly thirds. The combination of crunch and sweetness is irresistible, and the best part? It’s easier to make than you think!
Why You'll Love This Recipe
- The crispy texture of coconut makes every bite unforgettable while the sweet chili mayo adds a delightful kick.
- Preparation is simple and quick, perfect for busy weeknights.
- Vibrant colors make it visually appealing on any plate.
- Ideal as an appetizer or main dish—versatile enough for any occasion!
I remember the first time I made coconut shrimp; my friends were so impressed they declared me the “Shrimp Queen” of our group. Their cheers echoed through my kitchen as I attempted to juggle frying and dipping; it was chaos but also pure joy!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Shrimp: Use large, raw shrimp for the juiciest results—fresh or frozen will work perfectly.
- Coconut Flakes: Unsweetened flakes give a rich flavor without extra sugar; look for larger pieces for added crunch.
- Panko Breadcrumbs: These light breadcrumbs create an extra crispy coating; don’t skip them!
- All-Purpose Flour: Helps the egg wash stick to the shrimp; make sure it’s well-seasoned.
- Eggs: One or two eggs will bind everything together nicely; whisk them until frothy.
- Sweet Chili Sauce: A must-have for dipping—its tangy sweetness perfectly complements the crispy shrimp.
- Cooking Oil: For frying; use vegetable oil for its high smoke point and neutral flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preparation Phase: Begin by preparing your workspace so everything is within arm’s reach. Set out your ingredients and tools: bowls for flour and eggs and a plate for the breading station.
Coat the Shrimp: In one bowl, place all-purpose flour seasoned with salt and pepper. In another bowl, whisk together eggs until lightly frothy. Place panko breadcrumbs mixed with coconut flakes in a third bowl. Dip each shrimp first in flour, then in egg wash, and finally coat generously with the coconut mixture.
Heat the Oil: Pour about an inch of cooking oil into a deep skillet over medium heat. Let it heat until shimmering—this means it’s ready for frying! You can test if it’s hot enough by dropping in a small piece of bread; if it sizzles immediately, you’re good to go.
Fry the Shrimp: Carefully add shrimp to the hot oil in batches—avoid overcrowding! Fry them until they turn golden brown on both sides (about 2-3 minutes per side). Use tongs to flip them gently.
Drain Excess Oil: Once cooked, transfer fried shrimp to paper towels to drain excess oil and maintain their crispiness while you fry the next batch.
Serve Warm: Plate your beautiful coconut shrimp alongside a small bowl of sweet chili sauce for dipping. Enjoy immediately while they’re still hot and crunchy!
This easy coconut shrimp recipe makes any meal feel like a festive occasion! Whether serving as an appetizer at parties or enjoying them solo at home while binge-watching your favorite series—a bite of these crispy delights will surely bring joy!
You Must Know
- flour, egg, then coconut for crunch,I learned this the hard way after my first batch came out soggy.
- Choosing fresh, plump shrimp makes a world of difference,trust me, it’s worth skipping the frozen ones for that juicy bite.
- Don’t rush the frying process!
- Let the oil heat properly before adding shrimp; patience prevents greasy results.
Perfecting the Cooking Process
Start by preparing your shrimp: coat them in flour, dip in egg, and roll in coconut. Heat oil to 350°F before frying for perfect crispiness. Fry in batches to avoid overcrowding.
Add Your Touch
Feel free to spice up the coconut coating! Add some cayenne pepper or garlic powder for extra flavor. You can also try using panko breadcrumbs for additional crunch if you want a twist.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to two days. To reheat, place them on a baking sheet in a preheated oven at 375°F until crispy again.
Chef's Helpful Tips
- For perfectly golden coconut shrimp, ensure your oil is hot enough before frying.
- Also, try not to overcrowd the pan; it will result in steam instead of that delicious crunch.
- Lastly, serve immediately for best texture and taste!
I still remember the first time I served this dish at a party—everyone raved about it and asked for seconds! It was a proud moment as I shared my kitchen triumphs with friends.
FAQ
Can I use frozen shrimp for Coconut Shrimp with Sweet Chili Mayo?
While fresh shrimp is ideal, thawed frozen shrimp can work well too.
How do I make sweet chili mayo?
Mix mayonnaise with sweet chili sauce; it’s easy and deliciously tangy!
Can I bake these instead of frying?
Yes! Bake at 400°F for about 15 minutes or until golden brown and crispy.
Crispy Coconut Shrimp with Sweet Chili Mayo
Crispy Coconut Shrimp with Sweet Chili Mayo delivers a tropical crunch that’s simply irresistible. Perfect as an appetizer or snack for any occasion!
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
Ingredients
- 1 pound large raw shrimp, peeled and deveined
- 1 cup unsweetened coconut flakes
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs, whisked
- ½ cup sweet chili sauce (for dipping)
- Vegetable oil (for frying)
Instructions
- 1. Set up three bowls: one with seasoned flour, another with whisked eggs, and the last with a mix of panko breadcrumbs and coconut flakes.
- 2. Dip each shrimp in flour, then in egg wash, and finally coat generously with the coconut mixture.
- 3. Heat about an inch of vegetable oil in a deep skillet over medium heat until shimmering.
- 4. Fry shrimp in batches for 2-3 minutes on each side until golden brown. Use tongs to flip gently.
- 5. Drain cooked shrimp on paper towels and serve warm with sweet chili sauce.
Notes
- For an extra kick, add cayenne pepper or garlic powder to the coconut coating.
- You can bake the shrimp at 400°F for about 15 minutes if you prefer a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 5 shrimp (120g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 170mg
