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Crispy Fried Coconut Shrimp with Sweet Chili Mayo

A plate piled high with crispy, golden brown coconut shrimp served with a side of creamy dipping sauce.
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Make restaurant-style crispy coconut shrimp at home. This recipe uses a double-coating method for maximum crunch and includes instructions for a simple sweet chili mayonnaise dipping sauce.

Ingredients

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  • 1 lb large shrimp, peeled and deveined, tails on
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 cup sweetened shredded coconut
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp: Pat the peeled and deveined shrimp completely dry with paper towels. This step helps the coating stick.
  2. Set up the dredging station: Place flour on one plate, the beaten eggs in a shallow bowl, and mix the panko breadcrumbs and shredded coconut together on a third plate.
  3. Coat the shrimp: Dredge each shrimp first in the flour, shaking off excess. Dip the floured shrimp into the egg mixture, letting excess drip off. Finally, press the shrimp firmly into the coconut-panko mixture until fully coated.
  4. Heat the oil: Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  5. Fry the shrimp: Working in batches, carefully place the coated shrimp into the hot oil. Do not overcrowd the pan. Fry for 2 to 3 minutes per side, until golden brown and crispy.
  6. Drain: Remove the cooked shrimp with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt immediately after frying.
  7. Make the dipping sauce: Whisk together the mayonnaise, sweet chili sauce, and lime juice in a small bowl until smooth.
  8. Serve the crispy coconut shrimp immediately with the dipping sauce.

Notes

  • For extra crispiness, chill the coated shrimp on a baking sheet for 15 minutes before frying.
  • If you prefer baked coconut shrimp, bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
  • For an air fryer method, spray the coated shrimp lightly with cooking spray and cook at 380°F (195°C) for 8-10 minutes, shaking the basket halfway through.

Nutrition

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