Go Back
Coconut Shrimp with Sweet Chili Mayo

Coconut Shrimp with Sweet Chili Mayo - Your New Favorite Appetizer

This Coconut Shrimp with Sweet Chili Mayo is a delightful appetizer that impresses with vibrant flavors and crispy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 shrimp
Course: Appetizers
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp
  • 1 lb Shrimp Fresh or frozen, thoroughly thawed and dried.
  • 1 cup Flour Combine with salt, pepper, garlic powder, and paprika.
  • 2 large Eggs Beaten.
  • 1 cup Sweetened Shredded Coconut Essential for coating.
  • 2 cups Vegetable Oil For frying, heated to 350°F (175°C).
For the Sweet Chili Mayo
  • 1/2 cup Mayonnaise Creamy base for the dip.
  • 1/4 cup Sweet Chili Sauce Adjust based on spice preference.
  • 1 Tbsp Lime Juice For brightness.
  • 1 Tbsp Rice Vinegar To balance richness.

Equipment

  • large skillet
  • mixing bowls
  • Shallow Dishes

Method
 

Preparation
  1. Thoroughly dry the shrimp using paper towels.
  2. Create three shallow dishes for coating: seasoned flour, beaten eggs, and shredded coconut.
  3. Coat each shrimp in flour, dip in eggs, then press into coconut.
  4. Heat vegetable oil in a skillet to 350°F (175°C).
  5. Fry shrimp in batches for 2-3 minutes per side until golden brown.
  6. Drain on a paper towel-lined plate or wire rack to cool.
  7. Mix mayonnaise, sweet chili sauce, lime juice, and rice vinegar to make the dip.
  8. Serve warm with lime wedges.

Notes

To maintain texture, store leftover shrimp separate from the dipping sauce. For healthier, bake shrimp at 425°F (220°C) for 12-15 minutes instead of frying.