Coconut Shrimp with Sweet Chili Mayo its Crispy and Flavorful Recipe

Imagine the sun setting on a warm summer evening. The smell of something tasty fills the air, and laughter rings out. Coconut shrimp with sweet chili mayo is more than a dish; it’s a way to make memories that last.

Each bite of the crispy coconut shrimp takes you to a beach paradise. The sweet and spicy flavors of the homemade sweet chili mayo sauce make every bite a joy. Whether you’re having a party or a quiet night in, this recipe is sure to bring a smile to your face.

Key Takeaways

• The recipe uses just four main ingredients: mayonnaise, sweet chili sauce, lime juice, and sriracha, making it simple yet flavorful.
• The sweet chili mayo can be prepared in minutes and refrigerated for up to five days, making it a versatile addition to your meals.
• For perfect crispy coconut shrimp, use panko breadcrumbs and sweetened shredded coconut to create a crunchy coating.
• Cooking methods include deep frying, air frying, or baking, allowing you to choose the best way for your kitchen.
• The dish can easily be made gluten-free by substituting with gluten-free panko and flour.
• Serving options are endless; pair your coconut shrimp with sweet chili mayo, spring rolls, or even tropical salads for a burst of flavor.
• Ensure the oil temperature is right (375°F) to achieve that perfect crunch and avoid soggy shrimp.

Introduction to Coconut Shrimp

Coconut shrimp is a favorite dish in many restaurants. It’s known for its crunchy texture and tropical taste. This easy shrimp appetizer mixes coconut’s sweetness with shrimp’s savory flavor, making it a treat for your taste buds.

You can make this coconut shrimp recipe at home. This way, you can enjoy the best coconut shrimp recipe in your kitchen.

To make it, you coat the shrimp in a mix of flour, eggs, and a blend of coconut and panko breadcrumbs. Deep-frying them at 350°F (175°C) makes them irresistibly crunchy. Adding sweet chili mayo takes the flavors to another level, balancing sweetness and spice.

This dish is perfect for casual dinners or festive gatherings. Serve it over Vigo Coconut Ginger Rice with steamed broccoli and green onions for extra flair. It’s nutritious, with 357 kcal, 32g carbs, 22g protein, and 16g fat per serving.

What Makes Coconut Shrimp So Delicious?

Coconut shrimp is loved for its mix of textures and tastes. The outside is crunchy, thanks to unsweetened shredded coconut and panko breadcrumbs. Inside, the shrimp is juicy and tender, making each bite satisfying.

This mix of textures makes eating it feel special and exciting. It’s like a treat for your taste buds.

Adding sweet chili sauce takes it to another level. This sauce is sweet, spicy, and tangy. It’s made with rice vinegar and minced garlic, making it smooth and clingy.

Want to make it without deep frying? Try using an air fryer. It makes the shrimp crispy without too much oil. Coconut shrimp is a hit with seafood lovers. It’s a dish that brings a taste of tropical paradise to your plate.

Key Ingredients for Coconut Shrimp with Sweet Chili Mayo

To make a great coconut shrimp dish with a tasty dipping sauce, choose quality ingredients. The right shrimp and breading make a big difference in taste and texture. Here’s what you need to know.

Choosing the Right Shrimp

Choose large or extra-large shrimp for a big, meaty bite. Look for packages with counts like 26-36 per pound. Make sure your shrimp is raw, deveined, and has tails for a nice look.

Essential Ingredients for the Breading

The breading is key for a crispy outside. Mix sweetened coconut with panko breadcrumbs for a great texture. Use seasoned flour, eggs, and milk to help the coating stick to the shrimp. Spices like garlic, onion, and chili powder add amazing flavor.

Here’s a quick list of what you’ll need:

• 1 pound large shrimp, raw and deveined
• ½ cup all-purpose flour
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• ⅛ teaspoon chili powder
• 1 cup sweetened coconut shreds
• 1 cup Italian seasoned panko breadcrumbs
• 2 large eggs, beaten
• 2-3 cups frying oil (preferably peanut oil)
• For serving: 2 limes, sliced
• Coconut shrimp dipping sauce: ½ cup sweet chili sauce, ¼ cup orange preserves, 2 tablespoons mayonnaise

How to Make the Perfect Coconut Shrimp Recipe

To make the best gluten-free coconut shrimp, start with fresh ingredients. They make a big difference in taste and texture. Focus on the batter and frying to get the shrimp just right.

Step-by-Step Cooking Instructions

1. First, prepare your shrimp. Rinse and pat them dry to get rid of extra moisture.
2. In a bowl, mix 3/4 cup unsweetened coconut flakes with 1/2 cup Japanese panko crumbs, 1/4 teaspoon paprika, and a pinch of salt.
3. Set up three bowls for coating: one with flour, salt, and pepper, the second with 2 egg whites whisked, and the third with your coconut-panko mix.
4. Dip each shrimp in flour, then egg whites, and lastly coat them well with coconut-panko.
5. To get crispy, freeze the shrimp for 10-15 minutes before frying.
6. Heat oil to 375°F in a deep skillet. Fry the shrimp in batches to avoid overcrowding.
7. Cook for 2-3 minutes on each side until golden. Adjust time for different sizes of shrimp.

Tips for Achieving Crispy Coconut Shrimp

• Make sure the oil is hot before adding shrimp for crispiness.
• Try sweetened shredded coconut for a caramelized coating.
• Serve shrimp in batches to keep oil warm and prevent sogginess.
• Try adding sesame seeds or Japanese chili powder for extra flavor.

Homemade Sweet Chili Mayo Sauce

A delightful accompaniment for coconut shrimp, sweet chili mayo elevates your dining experience. It’s creamy and flavorful. This homemade dipping sauce is simple to prepare with just a few ingredients.

Ingredients for Sweet Chili Mayo

• ½ cup Kewpie mayonnaise
• 2 tablespoons Thai sweet chili sauce
• 1 tablespoon Sriracha
• 1-2 teaspoons fresh lime juice
• 1 clove of garlic, grated
• Salt to taste

How to Prepare Sweet Chili Mayo Sauce

To make this sweet chili mayo recipe, mix the mayonnaise, sweet chili sauce, Sriracha, lime juice, and garlic in a bowl. Whisk until smooth. For more heat, add a few drops of Tabasco sauce.

Let the sauce chill in the fridge for an hour. This will make the flavors better.

This sauce is great with coconut shrimp, fried chicken, cauliflower, and french fries. It’s perfect as a dip or a topping for rice bowls and burgers. It’s a mix of sweetness and spice.

You can adjust the recipe to your taste. If it’s too tangy, add honey or sugar. For less heat, use less Sriracha or cayenne. This sauce keeps well in the fridge for up to a week.

Serving Suggestions for Coconut Shrimp

There are many ways to serve coconut shrimp and impress your guests. You can place them on a bed of steamed white rice or in fresh salads, wraps, or lettuce cups. This makes the dish look great and makes eating more fun.

Adding garnishes can make your coconut shrimp appetizers even better. Try using scallions, cilantro, and lime wedges for a pop of color and flavor. You can also serve them with grilled or steamed veggies or a crunchy cabbage slaw for a complete meal.

The sweet chili mayo sauce is a perfect match for coconut shrimp. Use it as a dip or a dressing for salads. Mix it with greens, mango, avocado, and shrimp or chicken for a tasty salad. It’s also great with spring rolls and egg rolls, adding a sweet and spicy kick.

For a different look, thin the sweet chili mayo to drizzle over salads or other dishes. You can keep it in the fridge for up to five days. Serve the shrimp with Ahi Tuna Poke Nachos or Thai Chicken Pizza for a unique meal.

Coconut shrimp with Thai Chicken Lettuce Wraps is a light and refreshing choice. With so many ways to present shrimp, your parties will always be memorable and delicious.

Coconut Shrimp Variations and Serving Ideas

Coconut shrimp is a versatile dish that can be made in many ways. You can use sweetened or unsweetened coconut for the coating. Sweetened coconut makes the shrimp crisper.

These shrimp are great as an appetizer or a main dish. Try them in rice pilaf or quinoa salad. You can also add red chili flakes or cayenne pepper for a spicy kick.

Italian seasoning adds a unique flavor that pairs well with coconut. Serve the shrimp with fresh parsley and lime wedges for color. This adds a burst of freshness.

There are many dipping sauces that go well with coconut shrimp. Try sweet chili sauce with apricot preserves, spicy mayo, or hot honey sauce. Honey mustard or tartar sauce are also good options.

To keep the shrimp crispy, don’t stack them. Enjoy them immediately after cooking. If you don’t have a deep fryer, use an air fryer or bake them for a healthier option.

Coconut shrimp can be stored in the fridge for up to three days or frozen for two months. This makes them perfect for future meals.

• Serve with fresh salad or coleslaw for a refreshing touch.
• Accompany with French fries for a casual meal.
• Layer the shrimp in lettuce wraps for a fun and easy presentation.
• Incorporate in tacos for a unique twist on traditional street food.

Coconut Shrimp with Sweet Chili Mayo: Storing and Reheating

To keep your coconut shrimp fresh, it’s key to store them right. After cooking, put leftovers in an airtight container. This way, you can enjoy them for up to three days in the fridge without losing their taste.

Reheating should aim to keep the shrimp crispy. Steer clear of the microwave, as it can make them soggy. Instead, use a skillet with a bit of oil to warm them gently. Or, try the oven at 375°F for a few minutes.

For an even crisper finish, try reheating in an air fryer at 400°F for 8-10 minutes. This method works wonders.

If you have uncooked breaded shrimp, freeze them on a baking sheet first. Then, put them in a freezer bag. This way, they can stay frozen for up to two months. This makes it easy to fry them whenever you want.

By following these storing and reheating tips, you can enjoy your coconut shrimp at its best. Each bite will stay crispy and full of flavor.

Conclusion

The coconut shrimp with sweet chili mayo is a standout in your kitchen. It offers a mix of textures and flavors. This dish brings the restaurant experience home, impressing guests or making family dinners special.

This dish is loved by all, perfect for parties or family meals. It’s great with rice and steamed veggies. The sweet chili mayo, easy to make, adds a special touch to your meal.

Try new twists like brown sugar in the breading or Grey Poupon mustard in the sauce. The sauce is great with coconut shrimp, calamari, chicken tenders, and spring rolls. Enjoy making this tropical treat, one delicious bite at a time!

Coconut Shrimp with Sweet Chili Mayo Recipe

Nutritional Information (Per Serving): Calories: ~450 Protein: ~30g Carbohydrates: ~30g Fat: ~25g

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Ingredients

  

• For the Shrimp:
• 1 pound large shrimp peeled and deveined (tails on or off)
• 1 cup allpurpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• 2 large eggs lightly beaten
• 2 cups sweetened shredded coconut
• Vegetable oil for frying
• Optional: Lime wedges for serving
• For the Sweet Chili Mayo:
• ½ cup mayonnaise
• ¼ cup sweet chili sauce adjust to taste
• 1 tablespoon lime juice
• 1 teaspoon rice vinegar optional, for extra tang

Instructions

 

• Step 1: Prepare the Shrimp
• Pat the shrimp dry with paper towels. This helps the coating adhere better.
• Step 2: Season the Flour
• In a shallow dish, mix the flour, salt, black pepper, garlic powder, and paprika.
• Step 3: Set Up the Dredging Station
• Use three shallow dishes:
• One for the flour mixture
• One for the beaten eggs
• One for the shredded coconut
• Step 4: Coat the Shrimp
• Dredge each shrimp in the flour mixture, coating fully.
• Dip into the beaten eggs, allowing excess to drip off.
• Roll in shredded coconut, pressing gently to help it adhere.
• Step 5: Fry the Shrimp
• Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
• Fry shrimp in batches for 23 minutes per side, until golden brown and crispy.
• Remove and place on a wire rack or paper towellined plate to drain excess oil.
• Step 6: Make the Sweet Chili Mayo
• In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using).
• Adjust sweetness or spiciness to taste.
• Step 7: Serve
• Serve shrimp immediately with sweet chili mayo for dipping.
• Garnish with lime wedges, if desired.

Notes

Serving Suggestions
Pair this Coconut Shrimp with a fresh mango salsa, coconut rice, or a crisp Asian slaw for a tropicalinspired meal.

Tips & Variations
Crispier Shrimp: Use panko breadcrumbs mixed with shredded coconut for an extracrispy coating.
Baked Option: Bake at 400°F (200°C) for 15 minutes, flipping halfway.
Spicy Kick: Add ½ teaspoon cayenne to the flour mix or drizzle with sriracha before serving.