Mediterranean Coconut Shrimp with Sweet Chili Mayo
Crispy, golden, and full of Mediterranean flair, these Coconut Shrimp are coated in a delicious mix of shredded coconut, breadcrumbs, and aromatic herbs. Fried or oven-baked to perfection, they’re served with a zesty homemade Sweet Chili Mayo that adds the perfect tangy-sweet finish. This fusion appetizer is light yet satisfying—perfect for parties, starters, or even a playful main course.
Total Time
Prep: 20 minutes
Cook: 10–12 minutes
Total: 30–35 minutes
Servings: 4
Ingredients
For the coconut shrimp:
1 lb (450g) large shrimp, peeled and deveined, tails on
½ cup all-purpose flour
Salt and pepper, to taste
2 large eggs, beaten
¾ cup unsweetened shredded coconut
½ cup panko breadcrumbs
1 tsp dried oregano
1 tsp garlic powder
½ tsp paprika
Olive oil spray or neutral oil, for frying or baking
For the sweet chili mayo:
½ cup mayonnaise
2 tbsp sweet chili sauce
1 tsp lemon juice
½ tsp smoked paprika (optional)
Pinch of salt
Instructions
Prep the Shrimp
Pat shrimp dry with paper towels. Season lightly with salt and pepper.
Set Up Breading Station
In one bowl: flour with a pinch of salt and pepper.
In second bowl: beaten eggs.
In third bowl: combine shredded coconut, panko, oregano, garlic powder, and paprika.
Bread the Shrimp
Dredge each shrimp in flour, dip in egg, then coat generously in the coconut mixture. Press lightly so coating sticks.
Cook the Shrimp
For Pan-Frying:
Heat oil (about ¼ inch deep) in a skillet over medium heat.
Fry shrimp in batches for 2–3 minutes per side, until golden and crisp. Drain on paper towels.
For Baking (Healthier Option):
Preheat oven to 425°F (220°C).
Place shrimp on a parchment-lined baking sheet and spray lightly with olive oil.
Bake for 10–12 minutes, flipping halfway, until golden and cooked through.
Make Sweet Chili Mayo
In a small bowl, whisk together mayonnaise, sweet chili sauce, lemon juice, paprika, and salt until smooth.
Serve
Plate shrimp with a small bowl of dipping sauce. Garnish with chopped parsley or lemon wedges if desired.
Tips
Use large shrimp: Bigger shrimp are easier to coat and give a meatier bite.
Dry the shrimp well: Patting them dry helps the flour and coating stick better.
Chill before cooking (optional): After coating, refrigerate the shrimp for 15–20 minutes to help the crust adhere better during cooking.
Don’t overcrowd the pan or baking sheet: This ensures crispiness.
Variations:
Air fryer method: Air fry at 400°F (200°C) for 6–8 minutes, flipping halfway. Lightly spray with oil before cooking.
Spicy version: Add a pinch of cayenne or crushed red chili flakes to the coconut-panko mixture or the dipping sauce.
Herbed mayo twist: Mix in fresh chopped dill, mint, or basil into the sweet chili mayo for extra Mediterranean freshness.
Gluten-free: Use gluten-free panko and flour.
Q&A
Q: Can I use frozen shrimp?
A: Yes, just thaw them completely and pat dry before breading.
Q: Can I prep the shrimp ahead of time?
A: Yes. Bread the shrimp and refrigerate for up to 4 hours before frying or baking. You can also freeze them breaded and cook straight from frozen (add 2–3 minutes to cook time).
Q: What can I use instead of mayo in the sauce?
A: Try Greek yogurt, sour cream, or a mix of yogurt and tahini for a lighter dip.
Q: How do I know the shrimp are done?
A: Shrimp are cooked when they’re pink and opaque, and the coating is golden brown.
Nutrition
Calories: ~380
Protein: 23g
Fat: 24g
Saturated Fat: 8g
Carbohydrates: 18g
Fiber: 2g
Sugar: 4g
Sodium: ~670mg
Cholesterol: ~190mg
(Values will vary based on method of cooking and exact brands used.)
Conclusion
Mediterranean Coconut Shrimp with Sweet Chili Mayo is a beautiful fusion dish—crispy, juicy shrimp coated in a flavorful coconut and herb crust, paired with a creamy, tangy-sweet dipping sauce. Whether you pan-fry, bake, or air fry them, they bring tropical vibes with a distinctly Mediterranean twist. Perfect for entertaining or just spicing up your usual shrimp routine, this recipe is versatile, simple to make, and packed with texture and bold flavor.