Coconut Shrimp Sweet Chili Mayo

Crispy golden coconut shrimp with sweet chili mayo brings instant tropical flair to any table. Each bite is a mix of airy coconut crunch and juicy shrimp lifted by a creamy zesty sauce. This recipe transforms even a regular weeknight into a special meal or makes you the star of a summer dinner party with minimal fuss and all the flavor of your favorite restaurant.

The first time I made coconut shrimp it was for an impromptu beach-themed dinner during a rainy week. My family could not believe how quick and crowd-pleasing it was. Now it is one of our most often requested snacks.

Ingredients

• Large shrimp: peeled and deveined pick the freshest you can find for firm juicy texture
• All-purpose flour: choose a high-quality brand for a crisp coating
• Salt: enhances all the sweet and savory notes
• Black pepper and garlic powder: give subtle depth use fresh ground pepper if possible
• Paprika: adds warmth and a touch of color smoked variety adds extra flavor
• Large eggs: essential for helping the coconut stick
• Sweetened shredded coconut: gives the signature crust always check for freshness in the package
• Vegetable oil: for frying use one with a high smoke point like canola or peanut
• Lime wedges: optional for a tangy finishing touch
• Mayonnaise: creamy base for the dip choose full fat for best richness
• Sweet chili sauce: the main flavor in the dip adjust to your heat preference
• Lime juice: for brightness fresh-squeezed makes a difference
• Rice vinegar: for an extra tang if you like

Instructions

Prepare the Shrimp:

Pat shrimp thoroughly dry with paper towels. Dry shrimp will grab the flour and coconut much better and create a shatteringly crisp crust.

Season the Flour:

In a wide shallow dish thoroughly mix flour with salt pepper garlic powder and paprika. This seasoned layer flavors the shrimp before they ever hit the oil.

Set Up a Dredging Station:

Arrange three shallow dishes in a row one with seasoned flour one with beaten eggs and one with sweetened shredded coconut. Having everything lined up makes coating go smoothly and keeps your hands clean.

Dredge the Shrimp:

Coat each shrimp first in seasoned flour tap off any excess then dip in beaten egg ensuring full coverage. Press each piece into the coconut gently to help the flakes adhere to every curve.

Fry the Shrimp:

Heat one inch of vegetable oil in a deep skillet or fryer to three hundred fifty degrees Fahrenheit. Fry shrimp in batches for two to three minutes per side until golden brown and cooked through. Cooking in batches keeps the oil hot and the shrimp crispy.

Drain:

Transfer the fried shrimp to a plate lined with paper towels or a wire rack. Let the excess oil drip off to maximize crunch.

Make the Sweet Chili Mayo:

In a mixing bowl stir together mayonnaise sweet chili sauce lime juice and rice vinegar. Taste and tweak the ratios to balance creaminess and spice just right for you.

Serve and Enjoy:

Arrange shrimp on a platter with dipping sauce and lime wedges. Serve while hot for best texture.

My favorite part of making this dish is pressing the coconut onto each shrimp with my kids. The smell of frying coconut always reminds me of vacation days from childhood and now it is a fun family cooking ritual whenever we make this together.

Storage Tips

Keep leftovers in an airtight container lined with paper towels in the fridge. To reheat use an oven or air fryer for just a few minutes until hot and crispy again. Skip the microwave or the coating will turn soggy. The sweet chili mayo keeps well in a sealed jar for up to a week.

Ingredient Substitutions

Swap panko for half the coconut for extra crunch. You can use gluten-free flour with great results. For a dairy-free dip try replacing mayonnaise with vegan mayo or thick Greek yogurt. No sweet chili sauce Use a mix of ketchup a touch of hot sauce and a swirl of honey for a quick stand-in.

Serving Suggestions

Serve coconut shrimp as a festive starter or over a salad for a light entree. They are also great as part of a tropical platter with grilled pineapple cubes and a bright cucumber salad. For gatherings make smaller shrimp for perfect party bites.

Cultural Snapshot

Coconut shrimp is a classic in American coastal and tropical-inspired restaurants but it draws from Caribbean and Southeast Asian influences. The pairing of coconut and seafood is beloved across diverse cuisines always delivering a feeling of a sun-drenched meal by the water.

Seasonal Adaptations

Add finely diced pineapple or mango to the dipping sauce for a summer feel. Try swapping lime for orange zest in the mayo during winter. Make it spicy with a pinch of cayenne in the flour for cold weather warmth.

Success Stories

Many readers tell me this recipe became their go-to holiday appetizer because of its make-ahead flexibility. One friend even served coconut shrimp as her main dish at a backyard bridal shower with total rave reviews. It is always guaranteed to get requests for seconds.

Freezer Meal Conversion

To freeze prep shrimp through the breading step then arrange on a parchment-lined tray and freeze until solid. Transfer to a freezer bag and fry straight from frozen adding an extra minute or two to the cooking time. You get fresh-tasting shrimp any time with no soggy coating.

I learned by trial that pressing coconut gently onto the shrimp is what ensures full coverage and real crunch. The small step makes a huge difference in the final bite. As soon as you taste these you will see why coconut shrimp will become a staple at your own gatherings too.

Recipe Questions & Answers

→ Can I use frozen shrimp for this dish?

Yes, just make sure the shrimp are thoroughly thawed and patted dry for best coating and frying results.

→ What type of coconut creates the best crust?

Sweetened shredded coconut caramelizes nicely when fried, offering a crunchy, subtly sweet crust that complements the shrimp.

→ Is it possible to bake instead of fry?

Absolutely! Arrange coated shrimp on a lined baking sheet, spritz lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once.

→ How spicy is the sweet chili mayo?

The dipping sauce is mild to medium. Adjust the spice level by increasing chili sauce or adding your favorite hot sauce.

→ Any tips for ensuring extra crispiness?

For a crunchier bite, combine panko breadcrumbs with the coconut or try air frying at 400°F (200°C) for 8–10 minutes. Don’t overcrowd during frying or baking.