Crispy Coconut Shrimp and Sweet Chili Mayo

why make this recipe

Crispy Coconut Shrimp and Sweet Chili Mayo is a fun and tasty dish that everyone loves. The crunchy shrimp paired with the sweet and spicy dipping sauce will surely impress your family and friends. This dish is perfect for parties or a casual dinner at home. It’s easy to prepare and tastes like a restaurant-quality meal right from your kitchen!

how to make Crispy Coconut Shrimp and Sweet Chili Mayo

Ingredients:

• 1 lb large raw shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp salt
• ½ tsp black pepper
• ½ cup sweet chili sauce (for dipping)
• Vegetable oil (for frying)

Directions:

1. Start by rinsing your shrimp under cold water, then pat them dry with paper towels. We want them nice and dry for that perfect crunch!
2. Set up your assembly line with three shallow bowls: one for the seasoned flour (mix the flour with salt and pepper), one for your beaten eggs, and one for the shredded coconut.
3. Now, let’s give those shrimp a little makeover! Dredge each shrimp in the flour, shaking off any excess. Next, dip it into the beaten eggs, coating it well.
4. Finally, generously coat the egg-dipped shrimp with the shredded coconut, pressing gently to make sure it sticks.
5. In a large skillet, pour enough vegetable oil to cover the bottom, about 1/4 inch deep, and heat it over medium heat until it’s shimmering.
6. It’s frying time! Carefully place the coated shrimp in the hot oil in batches, cooking for about 2-3 minutes on each side until they’re golden brown and delicious. Drain them on paper towels to get rid of any excess oil.
7. Serve these crispy bites warm, paired with sweet chili mayo for dipping, and watch them disappear!

how to serve Crispy Coconut Shrimp and Sweet Chili Mayo

To serve Crispy Coconut Shrimp, arrange them on a platter with a small bowl of sweet chili mayo in the center for dipping. You can also garnish the platter with fresh herbs or lime wedges to add a touch of color and flavor. These shrimp make a fantastic appetizer or snack!

how to store Crispy Coconut Shrimp and Sweet Chili Mayo

If you have leftovers, store the shrimp in an airtight container in the fridge for up to 2 days. To reheat, simply place them in a hot skillet for a few minutes until they are heated through. Avoid microwaving as it can make them soggy.

tips to make Crispy Coconut Shrimp and Sweet Chili Mayo

• Make sure the shrimp are dry before coating them. This helps the coating stick better.
• Use fresh coconut if you can find it; it enhances the flavor.
• Don’t overcrowd the pan while frying. Fry in batches to ensure even cooking.
• Adjust the spiciness of the sweet chili mayo by adding more or fewer chili flakes, if desired.

variation

For a twist on this recipe, you can use panko bread crumbs instead of shredded coconut for an even crunchier texture. For a spicier version, add a pinch of cayenne pepper to the flour mixture for some heat.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before starting the recipe.

Can I bake the shrimp instead of frying?

Yes, you can bake the shrimp! Preheat the oven to 400°F (200°C) and place the coated shrimp on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until golden brown, flipping them halfway through.

What can I serve with Crispy Coconut Shrimp?

Crispy Coconut Shrimp pairs well with a fresh salad, rice, or even as part of a seafood platter. You could also serve them with other dips like tartar sauce or garlic aioli for a change!

Crispy Coconut Shrimp and Sweet Chili Mayo

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Crispy Coconut Shrimp paired with sweet chili mayo makes for a fun and tasty dish, perfect for parties or casual dinners.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

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• 1 lb large raw shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp salt
• ½ tsp black pepper
• ½ cup sweet chili sauce (for dipping)
• Vegetable oil (for frying)

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Instructions

1. Rinse the shrimp under cold water and pat dry with paper towels.
2. Set up an assembly line with three shallow bowls: one with seasoned flour (flour mixed with salt and pepper), one with beaten eggs, and one with shredded coconut.
3. Dredge each shrimp in the flour, shaking off excess, dip into the eggs, then coat generously with coconut, pressing gently.
4. In a large skillet, heat enough vegetable oil over medium heat until shimmering.
5. Fry the shrimp in batches for 2-3 minutes on each side until golden brown. Drain on paper towels.
6. Serve warm with sweet chili mayo for dipping.

Notes

Ensure shrimp are dry for better coating adherence. Use fresh coconut for enhanced flavor. Fry in batches to avoid overcrowding. Adjust sweet chili mayo spiciness as desired.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian
• Diet: Seafood

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 150mg