Coconut Shrimp with Sweet Chili Mayo
Introduction
If you love crispy appetizers that feel restaurant-worthy, Coconut Shrimp with Sweet Chili Mayo is a must-try. Juicy shrimp are coated in a golden coconut-panko crust, fried (or air-fried/baked) to perfection, and served with a creamy, tangy-sweet chili mayo dipping sauce. The crunch of the coconut pairs beautifully with the shrimp’s natural sweetness, while the sauce adds a flavorful kick. It’s quick enough for a weeknight snack yet impressive enough for parties and gatherings.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients (4 servings / about 20 shrimp)
For the Coconut Shrimp:
1 lb (450 g) large raw shrimp, peeled & deveined (tails left on)
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 large eggs (beaten)
1 cup panko breadcrumbs
1 cup shredded sweetened coconut
½ teaspoon paprika (optional, for flavor)
Oil for frying (vegetable or canola)
For the Sweet Chili Mayo:
½ cup mayonnaise
3 tablespoons Thai sweet chili sauce
1 teaspoon lime juice (optional for zestiness)
Instructions
Prepare Shrimp (5 minutes)
Pat shrimp dry with paper towels.
Set up a breading station:
Bowl 1: flour, salt, pepper, paprika.
Bowl 2: beaten eggs.
Bowl 3: mix panko and shredded coconut.
Bread the Shrimp (6 minutes)
Dredge shrimp in flour (shake off excess).
Dip into egg mixture.
Coat thoroughly in the coconut-panko mixture, pressing gently to adhere.
Place coated shrimp on a tray while finishing the batch.
Fry the Shrimp (12 minutes total)
Deep Fry (best crunch):
Heat oil in a skillet or deep pan to 350°F (175°C).
Fry shrimp in batches, about 2 minutes per side, until golden brown.
Remove and drain on paper towels.
Air Fryer:
Preheat air fryer to 375°F (190°C).
Lightly spray shrimp with oil.
Air fry for 8–10 minutes, flipping halfway, until crispy and golden.
Oven-Baked:
Preheat oven to 425°F (220°C).
Arrange shrimp on a parchment-lined baking sheet, spray lightly with oil.
Bake for 12–14 minutes, flipping once, until golden.
Make the Dipping Sauce (2 minutes)
In a small bowl, whisk together mayo, sweet chili sauce, and lime juice.
Chill until ready to serve.
Serve (Immediate)
Arrange crispy shrimp on a platter with a side of sweet chili mayo.
Garnish with lime wedges or chopped cilantro for a fresh touch.
Tips & Variations
Extra crunch: Double-coat shrimp by dipping back into egg and coconut-panko mixture.
Make-ahead: Bread shrimp in advance, refrigerate up to 4 hours before frying.
Lighter option: Use light mayo or Greek yogurt in the dipping sauce.
Spicy kick: Add sriracha or crushed red pepper to the dipping sauce.