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Coconut Shrimp Recipe

Coconut Shrimp Recipe
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★★★★★

4.8 from 22 reviews

Crunchy and flavorful Coconut Shrimp coated in sweet shredded coconut and served with a zesty sweet chili mayo dipping sauce. Perfect as an appetizer or a fun main dish, these crispy shrimp are quick to make and sure to impress with their tropical flair and delightful crunch.

Ingredients

Scale

For the Coconut Shrimp:

  • 1 pound large shrimp, peeled and deveined (tails on or off, your preference)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon 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:

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce (adjust to taste)
  • 1 tablespoon lime juice
  • 1 teaspoon rice vinegar (optional, for extra tang)

Instructions

  1. Prepare the Shrimp: Start by patting your shrimp dry with paper towels. This crucial step ensures the coconut sticks properly and gives you that signature crunch.
  2. Season the Flour: In a shallow dish, combine flour with salt, pepper, garlic powder, and paprika. This seasoned base layers in flavor before the shrimp even hit the oil.
  3. Set Up a Dredging Station: Line up three dishes: one with seasoned flour, one with the beaten eggs, and one with the shredded coconut. This assembly-line process makes coating efficient and clean.
  4. Dredge the Shrimp: Coat each shrimp first in the flour mixture, then dip into the eggs, and finally press into the shredded coconut. Press gently to help the coconut cling to each curve of the shrimp.
  5. Fry the Shrimp: Heat about 1 inch of vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry in batches to avoid overcrowding, which drops the oil temperature. Cook for 2–3 minutes per side until golden brown and fully cooked (shrimp should be opaque and pink).
  6. Drain: Transfer shrimp to a paper towel-lined plate or a wire rack to drain off excess oil. This helps maintain that crisp coating.
  7. Make the Sweet Chili Mayo: While the shrimp rest, mix together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar in a small bowl. Taste and adjust — more chili sauce for heat, more lime for brightness.
  8. Serve and Enjoy: Serve immediately with the sweet chili mayo for dipping. Add a few lime wedges on the side for an extra zingy finish.

Notes

  • Pat shrimp dry thoroughly to ensure the coconut adheres properly and fries to a crisp.
  • Use sweetened shredded coconut for the best balance of flavor and texture.
  • Adjust the level of spice in the sweet chili mayo by adding more or less chili sauce according to your taste.
  • Maintain oil temperature at 350°F to avoid greasy shrimp and ensure even crispiness.
  • Cook shrimp in batches to prevent the oil temperature from dropping.
  • Optional lime wedges add a fresh, tangy brightness when served.

Nutrition

Keywords: coconut shrimp, fried shrimp, sweet chili mayo, appetizer, seafood, tropical recipe, crispy shrimp

Find it online: https://thehungrymason.com/coconut-shrimp-recipe/