Coconut Shrimp with Sweet Chili Mayo

Why You’ll Love This Recipe

Coconut shrimp is one of those appetizers that feels both tropical and indulgent—crispy on the outside, juicy on the inside, and packed with flavor. When paired with a creamy, sweet chili mayo, it becomes the perfect balance of crunchy, sweet, and spicy. This dish works beautifully as a starter for dinner parties, a game-day snack, or even as a main course when served with rice or a fresh salad.

What I love most about this recipe is the texture—the combination of panko breadcrumbs and shredded coconut creates the ultimate golden, crunchy coating. I once tried baking them instead of frying, and while they weren’t quite as crisp, they were still delicious and lighter. The sweet chili mayo adds a creamy kick that keeps you reaching for more. It’s a restaurant-quality dish you can easily make at home with simple ingredients.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Large shrimp
Peeled and deveined, with tails left on for easy dipping. Fresh or thawed frozen shrimp both work well.

All-purpose flour
Used to coat the shrimp before dredging, helping the batter stick.

Eggs
Beaten eggs act as the binding layer to hold the coconut and breadcrumbs in place.

Panko breadcrumbs
Light and crunchy, they give the shrimp an extra crisp exterior.

Shredded coconut
Unsweetened coconut flakes provide a sweet, nutty flavor and the signature texture.

Salt and pepper
Seasonings to enhance the shrimp and balance the sweetness of the coconut.

Vegetable oil
Ideal for deep-frying because of its neutral flavor and high smoke point.

Mayonnaise
The creamy base of the dipping sauce.

Sweet chili sauce
Adds sweetness, tang, and just the right amount of heat to the mayo.

Lime juice (optional)
Brightens up the dipping sauce with a touch of acidity.

Directions

Start by patting the shrimp dry and seasoning them lightly with salt and pepper.

Set up a dredging station with three bowls: flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs and shredded coconut in the third.

Dredge each shrimp in flour, dip into the egg mixture, then coat thoroughly in the coconut-panko mixture. Place coated shrimp on a tray until ready to fry.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.

For the dipping sauce, whisk together mayonnaise, sweet chili sauce, and lime juice (if using) until smooth. Serve alongside the shrimp for dipping.

Equipment needed

• Mixing bowls
• Whisk
• Deep skillet or fryer
• Tongs or slotted spoon
• Paper towels
• Measuring cups and spoons

Servings and timing

This recipe makes about 4 servings as an appetizer or 2 servings as a main course. Preparation takes 15 minutes, frying requires 15 minutes, making the total time around 30 minutes.

Storage/reheating

Coconut shrimp is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven or air fryer at 375°F (190°C) for 8–10 minutes to restore crispiness. Avoid microwaving, as it makes the coating soggy. The dipping sauce can be stored in the fridge for up to 5 days.

Variations and Customizations

Baked Coconut Shrimp
Bake at 425°F (220°C) for 15 minutes, flipping halfway, for a lighter version.

Air-Fryer Coconut Shrimp
Cook at 375°F (190°C) for 8–10 minutes, spraying lightly with oil.

Spicy Kick
Add cayenne pepper or paprika to the flour mixture for heat.

Gluten-Free Version
Use gluten-free flour and breadcrumbs.

Sweet Chili Honey Mayo
Mix in a touch of honey with the dipping sauce for extra sweetness.

Pineapple Dip Variation
Replace lime juice with pineapple juice for a tropical flavor twist.

Coconut-Curry Shrimp
Add curry powder to the flour for a fragrant, spiced version.

Extra-Cheesy Shrimp
Mix Parmesan into the breadcrumb coating for added richness.

Low-Oil Option
Shallow-fry the shrimp in just a thin layer of oil instead of deep-frying.

Shrimp Skewers
Thread shrimp onto skewers before breading for an easy-to-handle party appetizer.

FAQs

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before breading.

Should I use sweetened or unsweetened coconut?

Unsweetened is best to avoid an overly sweet flavor.

Can I make these ahead of time?

You can bread the shrimp a few hours ahead and refrigerate until ready to fry.

Can I use regular breadcrumbs instead of panko?

Yes, but panko gives a lighter, crispier texture.

What oil works best for frying?

Neutral oils like vegetable, canola, or peanut oil are ideal.

Can I make this dairy-free?

Yes, the recipe is naturally dairy-free if you use dairy-free mayo.

How do I keep the coating from falling off?

Press the coconut-panko mixture firmly onto the shrimp before frying.

Can I freeze coconut shrimp?

Yes, freeze breaded but uncooked shrimp, then fry or bake directly from frozen.

What can I serve with coconut shrimp?

It pairs well with rice, salad, or even tropical fruit salsa.

Can I substitute the mayo dip?

Yes, try a sweet-and-sour sauce, pineapple salsa, or garlic aioli.

Conclusion

Coconut Shrimp with Sweet Chili Mayo is the perfect combination of crispy, golden shrimp and creamy, tangy dipping sauce. Whether you fry, bake, or air fry them, these shrimp make a crowd-pleasing appetizer or light main dish that never fails to impress. With endless variations and a sauce that balances sweet, spicy, and creamy flavors, this recipe is a guaranteed favorite for any occasion.

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