Crispy Coconut Shrimp with Sweet Chili Mayo Dip
This coconut shrimp recipe delivers a perfect crunch with a tropical twist, paired with a zesty sweet chili mayo for dipping. Ideal for a quick appetizer or a fun dinner, it’s a crowd-pleaser that’s ready in under 30 minutes!
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (tails on or off, your call)
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- 2 large eggs, lightly beaten
- 2 cups sweetened shredded coconut
- Vegetable oil, for frying
- Optional: Lime wedges, for serving
For the Sweet Chili Mayo:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce (adjust to taste)
- 1 tbsp lime juice
- 1 tsp rice vinegar (optional, for extra zing)
Instructions
- Prep the Shrimp: Pat shrimp dry with paper towels to ensure the coating sticks.
- Season the Flour: In a shallow dish, mix flour, salt, pepper, garlic powder, and paprika.
- Set Up Dredging Station: Arrange three dishes: one with seasoned flour, one with beaten eggs, and one with shredded coconut.
- Coat the Shrimp: Dredge each shrimp in flour, shaking off excess. Dip in egg, letting extra drip off, then press into coconut to coat evenly.
- Fry the Shrimp: Heat 1 inch of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry shrimp in small batches, 2-3 minutes per side, until golden and opaque. Avoid overcrowding.
- Drain: Transfer fried shrimp to a wire rack or paper towel-lined plate to remove excess oil.
- Make the Dip: In a small bowl, whisk mayonnaise, sweet chili sauce, lime juice, and rice vinegar (if using). Adjust flavors to taste.
- Serve: Plate the shrimp hot with sweet chili mayo on the side. Garnish with lime wedges for a fresh squeeze, if desired.
Tips:
- For a lighter option, try baking at 400°F (200°C) for 10-12 minutes, flipping halfway, until crispy.
- Pair with a crisp salad or tropical slaw for a complete meal.
Enjoy this irresistible combo of crispy coconut shrimp and tangy, sweet dip!
Prep Time: 15 minutes | Cook Time: 10 minutes | Serves: 4
