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Coconut Shrimp with Sweet Chili Mayo

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Crispy, golden coconut shrimp served with a creamy, tangy sweet chili mayo. A tropical appetizer or light meal that’s easy to make and packed with flavor.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30-35 minutes
  • Yield: 4 servings as appetizer or 2 as main
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 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
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce (adjust to taste)
  • 1 tablespoon lime juice
  • 1 teaspoon rice vinegar (optional)

Instructions

  1. Pat the shrimp dry with paper towels to help the coating stick.
  2. In a shallow dish, mix together flour, salt, pepper, garlic powder, and paprika.
  3. Set up a dredging station with the seasoned flour, beaten eggs, and shredded coconut.
  4. Dredge each shrimp in the flour mixture, dip in egg, then coat with coconut, pressing gently to adhere.
  5. Heat about 1 inch of vegetable oil in a skillet or deep fryer to 350°F (175°C).
  6. Fry the shrimp in batches for 2–3 minutes per side until golden brown and cooked through.
  7. Drain shrimp on a paper towel-lined plate or wire rack.
  8. In a bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using).
  9. Serve shrimp hot with sweet chili mayo and optional lime wedges.

Notes

  • Use unsweetened shredded coconut for a less sweet flavor.
  • Swap flour with gluten-free flour for a gluten-free version.
  • To bake, cook at 425°F (220°C) for 12–15 minutes, flipping halfway.
  • Add sriracha or red pepper flakes to mayo for more heat.
  • Serve over jasmine rice or with mango salsa for a full meal.
  • Reheat shrimp in oven or air fryer at 375°F (190°C) for 5–7 minutes.

Nutrition

Find it online: https://elladishes.com/coconut-shrimp-with-sweet-chili-mayo/