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Crispy Fried Coconut Shrimp with Sweet Chili Mayo

A stack of perfectly golden brown, crispy coconut shrimp served on a plate with a dollop of orange dipping sauce.
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Make restaurant-style crispy fried coconut shrimp at home with a simple three-step breading process and a quick sweet chili mayonnaise dipping sauce.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails on
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 1 cup sweetened flaked coconut
  • 1/2 cup vegetable oil, for frying
  • For the Dipping Sauce: 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp: Pat the peeled and deveined shrimp very dry using paper towels. This step helps the coating stick and keeps the shrimp crispy.
  2. Set up the dredging station: Place flour in one shallow dish. In a second dish, whisk the eggs with salt and pepper. In a third dish, combine the panko breadcrumbs and flaked coconut.
  3. Dredge the shrimp: Take one shrimp and coat it lightly in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the shrimp firmly into the coconut-panko mixture until fully coated. Place coated shrimp on a clean plate.
  4. Make the dipping sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and lime juice until smooth. Set aside.
  5. Fry the shrimp: Heat the vegetable oil in a deep skillet or pot to 350 degrees F (175 degrees C). The oil should be deep enough to cover the shrimp.
  6. Carefully place 5 to 6 shrimp into the hot oil, ensuring you do not overcrowd the pan. Fry for 2 to 3 minutes per side, turning once, until the coating is golden brown and the shrimp is opaque.
  7. Remove the cooked shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  8. Serve the hot crispy coconut shrimp immediately with the prepared sweet chili mayo.

Notes

  • For extra crispiness, chill the breaded shrimp on a baking sheet for 15 minutes before frying.
  • If you prefer baked shrimp, coat the shrimp as directed, place on a wire rack over a baking sheet, and bake at 400 degrees F (200 degrees C) for 12 to 15 minutes, flipping halfway.
  • For an air fryer method, spray the coated shrimp lightly with cooking spray and cook at 380 degrees F (195 degrees C) for 8 to 10 minutes, shaking the basket halfway through.

Nutrition

Find it online: https://tasteportfolio.com/coconut-shrimp-recipe-crispy-sweet-chili-mayo/