Coconut Shrimp with Sweet Chili Mayo

Crispy, golden, and bursting with tropical flavor, this coconut shrimp with sweet chili mayo has everything I love in an appetizer or light meal. The shrimp are coated in sweet shredded coconut and fried to perfection, then served with a creamy, tangy dipping sauce that packs just the right amount of kick. It’s restaurant-quality comfort food that’s incredibly easy to make at home.

Why You’ll Love This Recipe

I love this coconut shrimp recipe because it delivers a perfect balance of textures and flavors. The outside is beautifully crispy and sweet, while the shrimp inside stays juicy and tender. The sweet chili mayo adds a creamy heat that brings everything together. Whether I’m hosting friends or just treating myself, this recipe feels like a mini vacation on a plate. Plus, the prep is simple, and the results are always impressive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Coconut Shrimp:

• 1 pound large shrimp, peeled and deveined (tails on or off, my preference)

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/4 teaspoon paprika

• 2 large eggs, lightly beaten

• 2 cups sweetened shredded coconut

• Vegetable oil, for frying

• Optional: Lime wedges for serving

Sweet Chili Mayo:

• 1/2 cup mayonnaise

• 1/4 cup sweet chili sauce (adjust to taste)

• 1 tablespoon lime juice

• 1 teaspoon rice vinegar (optional, for extra tang)

directions

1. I start by patting the shrimp dry with paper towels so the coating sticks better.

2. Then, I combine the flour, salt, pepper, garlic powder, and paprika in a shallow dish.

3. I set up a dredging station with three dishes: one for the seasoned flour, one for the beaten eggs, and one for the shredded coconut.

4. I dredge each shrimp in the flour mixture, then dip it into the egg, and finally coat it in coconut—pressing gently to help the coconut stick.

5. In a skillet or deep fryer, I heat about 1 inch of vegetable oil to 350°F (175°C). I fry the shrimp in batches for 2–3 minutes per side until they’re golden brown and cooked through.

6. I drain the cooked shrimp on a paper towel-lined plate or wire rack to remove excess oil.

7. While the shrimp cook, I whisk together the mayo, sweet chili sauce, lime juice, and rice vinegar (if using) to make the dipping sauce.

8. I serve the shrimp hot with the sweet chili mayo on the side, garnished with lime wedges if I want an extra zing.

Servings and timing

This recipe serves 4 people as an appetizer or 2 as a main course. From start to finish, it takes about 30–35 minutes to make—15 minutes of prep and 15–20 minutes of cooking.

Variations

• I sometimes use unsweetened shredded coconut for a more savory version.

• For a gluten-free option, I swap the flour with rice flour or a gluten-free all-purpose blend.

• To bake instead of fry, I place the coated shrimp on a baking sheet and bake at 425°F (220°C) for about 12–15 minutes, flipping halfway.

• For a spicier mayo, I add a dash of sriracha or crushed red pepper flakes.

• I also like serving this over a bed of jasmine rice or alongside a mango salsa for a fuller meal.

storage/reheating

If I have leftovers, I store the shrimp in an airtight container in the fridge for up to 2 days. To reheat, I pop them in the oven or air fryer at 375°F (190°C) for about 5–7 minutes to get them crispy again. I store the sweet chili mayo separately in the fridge and give it a quick stir before serving.

FAQs

How do I know when the shrimp are fully cooked?

I look for the shrimp to turn opaque and pink. The coating should be golden and crispy, and the shrimp should feel firm to the touch.

Can I use frozen shrimp?

Yes, I just make sure to thaw and pat them dry completely before coating and frying to avoid soggy results or oil splatter.

What’s the best oil for frying coconut shrimp?

I prefer using vegetable oil, but canola or peanut oil works well too because they have high smoke points and neutral flavors.

Can I make this ahead of time?

I don’t recommend frying the shrimp ahead, but I do prep the coating station and make the sauce in advance to save time. I fry the shrimp just before serving for the best texture.

Is there a healthier way to cook coconut shrimp?

Yes, I often bake or air fry them for a lighter option. They won’t be quite as golden, but they’ll still be delicious and crispy.

Conclusion

This coconut shrimp with sweet chili mayo is the kind of dish I keep coming back to. It’s simple to make, packed with flavor, and just feels special—even if it’s a regular weeknight. Whether I’m entertaining or just in the mood for something crispy and satisfying, this recipe hits the spot every time.