There’s nothing quite like making Coconut Shrimp with Sweet Chili Mayo. This dish brings a burst of flavors that makes every bite feel like a mini celebration. The blend of crunchy coconut with tender shrimp paired with the sweet and tangy dip is simply irresistible.
Your Ingredients List
- Shrimp, peeled and deveined
- Shredded coconut
- Panko breadcrumbs
- Eggs, beaten
- Salt
- Black pepper
- Sweet chili sauce
- Mayonnaise
- Vegetable oil for frying
The Simple Steps to Follow
- In a bowl, mix sweet chili sauce and mayonnaise for the dipping sauce. Set aside.
- In three separate bowls, place seasoned flour with salt and pepper, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
- Dip each shrimp into the flour, shaking off the excess.
- Next, dip the shrimp into the egg.
- Finally, coat each shrimp well with the coconut-panko mixture.
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
- Drain on paper towels and serve hot with the sweet chili mayo.
Healthy Twists on a Classic
If you want a lighter version, try baking the shrimp instead of frying. Just toss them with a bit of olive oil and spread them on a baking sheet. Bake at 400°F (200°C) for about 15-20 minutes, or until golden. This way, you still get that delicious crunch while cutting back on oil.
Serving Suggestions From My Table
Serve your coconut shrimp on a platter with fresh lime wedges for a squeeze of citrus. Adding a simple salad with mixed greens and a light dressing complements the dish beautifully. If you’re feeling fancy, a tropical fruit salsa with mango and pineapple elevates it even further.
Getting It Just Right
For perfectly cooked shrimp, keep an eye on the color as they cook. They should turn pink and opaque when done. If they start to curl up tightly, remove them from the oil right away to avoid overcooking.
How to Store Leftovers
If you have any leftovers, place them in an airtight container in the fridge. They should stay fresh for about 2-3 days. To reheat, you can pop them in the oven at 350°F (175°C) for a few minutes until crispy again.
Enjoy Every Moment
Cooking is about sharing moments, and this Coconut Shrimp with Sweet Chili Mayo is perfect for gatherings with loved ones. Remember to enjoy the process, and don’t forget to have fun tasting along the way!
A Few Common Questions
What can I use instead of shrimp for Coconut Shrimp with Sweet Chili Mayo?
You can easily substitute shrimp with chicken tenders or even tofu for a vegetarian option. Just adjust the cooking time to ensure they’re fully cooked.
Can I make the dipping sauce ahead of time?
Absolutely! You can mix the sweet chili sauce and mayonnaise together a day in advance. Just keep it covered in the fridge until you are ready to serve.
What is the best way to keep the shrimp crispy after frying?
To keep the shrimp crispy, serve them immediately after frying. If you need to hold them for a bit, place them on a wire rack over a baking sheet instead of directly on paper towels. This helps prevent steam from making them soggy.
Print
Coconut Shrimp with Sweet Chili Mayo
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A delightful dish featuring crunchy coconut shrimp paired with a sweet and tangy dipping sauce.
Ingredients
- Shrimp, peeled and deveined
- Shredded coconut
- Panko breadcrumbs
- Eggs, beaten
- Salt
- Black pepper
- Sweet chili sauce
- Mayonnaise
- Vegetable oil for frying
Instructions
- In a bowl, mix sweet chili sauce and mayonnaise for the dipping sauce. Set aside.
- In three separate bowls, place seasoned flour with salt and pepper, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
- Dip each shrimp into the flour, shaking off the excess.
- Next, dip the shrimp into the egg.
- Finally, coat each shrimp well with the coconut-panko mixture.
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
- Drain on paper towels and serve hot with the sweet chili mayo.
Notes
For a healthier twist, bake the shrimp instead of frying. Toss with olive oil, bake at 400°F (200°C) for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 4 shrimp
- Calories: 290
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg
Keywords: coconut shrimp, shrimp recipe, sweet chili sauce, appetizer, seafood