Tired of soggy, flavorless coconut shrimp that falls apart in your hands? I know that frustration all too well. But here’s the good news: this Coconut Shrimp with Sweet Chili Mayo recipe delivers perfectly crispy, golden-brown shrimp with a tropical coconut coating that actually stays put when you bite into it!
Hi, I’m Emma, the heart behind GusRecipes! My journey with coconut shrimp began during a beach vacation where I tasted the most amazing version at a small coastal restaurant. For years, I’ve been perfecting this recipe, testing different batters and cooking techniques until I created this foolproof method that works every time.
In this guide, I’ll walk you through selecting the juiciest shrimp, creating the perfect coconut coating, and making a sweet chili mayo that elevates this dish from good to absolutely memorable. You’ll learn professional tips for preparation, cooking temperatures, and even make-ahead options for entertaining.
Why This Coconut Shrimp Recipe Works
● Uses large, easy-to-find shrimp varieties available at most supermarkets
● Double-dipping technique ensures the coconut coating adheres perfectly
● Quick 3-minute frying time makes this perfect for weeknight dinners or entertaining
● The sweet chili mayo can be prepared days ahead for convenience
● Crispy exterior with juicy interior creates the perfect texture contrast
Choosing the Right Shrimp for Coconut Shrimp
Best Shrimp Size for This Recipe
When making coconut shrimp, size matters significantly. I recommend using large (31/35 count) or jumbo (21/25 count) shrimp. These sizes provide the perfect bite-to-coating ratio, allowing enough surface area for the coconut coating while remaining juicy inside. Smaller shrimp tend to overcook quickly and get lost under the coating.
Buying Tips for Coconut Shrimp
Look for shrimp with a fresh, mild scent and firm texture. The shells should be translucent and shiny, not slimy or discolored. Whenever possible, choose wild-caught shrimp over farmed varieties for better flavor. If using frozen shrimp (which is often fresher than “fresh” shrimp at the seafood counter), ensure they haven’t been treated with sodium tripolyphosphate, which can make them taste soapy.
Substitutions for Coconut Shrimp
If large shrimp aren’t available, medium shrimp can work, but reduce cooking time by about 30 seconds. For a unique twist, try using large prawns with the tails on for an impressive presentation. In a pinch, you can even use chunks of firm white fish like cod or halibut, though you’ll need to adjust cooking temperatures and times.
Ingredients & Prep for Coconut Shrimp
Shrimp Prep Essentials
Properly preparing your shrimp is crucial for the best coconut shrimp. Start by peeling the shrimp, leaving the tails intact for easier handling. Devein by making a shallow cut along the back and removing the dark intestinal tract. Pat the shrimp completely dry with paper towels – this is essential for the coating to stick properly.
For the butterfly effect that creates more surface area for coconut coating, make a deeper cut along the back without cutting all the way through, then gently press to flatten.
Coconut Coating Ingredients
- 1 pound large shrimp (31/35 count), peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- 1 tablespoon water
- 2 cups sweetened coconut flakes
- 1 cup panko breadcrumbs
Sweet Chili Mayo Components
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha (optional, for heat)
- 1 clove garlic, minced
- 1 tablespoon chopped cilantro
Step-by-Step Coconut Shrimp Cooking Instructions
Pre-Cooking Prep for Coconut Shrimp
- Set up your breading station with three shallow bowls: first with seasoned flour, second with beaten eggs and water, third with coconut flakes and panko mixed together.
- Season the cleaned, dry shrimp with a light sprinkle of salt.
- Heat vegetable oil in a deep skillet or dutch oven to 350°F (use a thermometer for accuracy).
- Line a baking sheet with paper towels and top with a wire rack for draining.
Cooking Method for Perfect Coconut Shrimp
- Working in batches of 4-5 shrimp, dredge each shrimp in flour, shaking off excess.
- Dip into egg mixture, allowing excess to drip off.
- Roll in the coconut-panko mixture, pressing gently to adhere.
- For extra crispiness, dip the coated shrimp back into the egg mixture and again into the coconut mixture for a double coat.
- Carefully place in the hot oil and fry for 2-3 minutes until golden brown and crisp.
- Use a slotted spoon to transfer to the prepared wire rack.
Doneness Check for Coconut Shrimp
Perfectly cooked coconut shrimp will be golden brown on the outside with an opaque, slightly firm interior. Shrimp cook quickly they’re done when they form a “C” shape. If they curl into a tight “O,” they’re overcooked. The internal temperature should reach 120°F, but visual cues are typically more reliable than using a thermometer for shrimp.
Resting Your Coconut Shrimp
Allow the shrimp to rest on the wire rack for 1-2 minutes after cooking. This brief rest helps the coating set and excess oil drain away, ensuring maximum crispness. Don’t cover the shrimp during this resting period, as steam will soften the coating.
Pro Tips for Perfect Coconut Shrimp
Avoiding Soggy Coconut Shrimp
- Ensure oil temperature stays at 350°F too low and the shrimp absorb oil, too high and the coating burns before the shrimp cooks.
- Don’t overcrowd the pan fry in small batches to maintain oil temperature.
- For extra crispiness, toast the coconut flakes for 5 minutes at 325°F before breading.
- Use a mixture of coconut and panko breadcrumbs rather than coconut alone for better texture.
- Place fried shrimp on a wire rack instead of paper towels to prevent steam from making them soggy.
Tool Recommendations for Coconut Shrimp
A deep-fry thermometer is essential for maintaining proper oil temperature. A heavy-bottomed dutch oven or deep skillet provides even heat distribution. Invest in a spider strainer or slotted spoon specifically for deep frying. For the sweet chili mayo, a mini food processor creates the smoothest, most well-blended sauce.
Storage & Reheating Coconut Shrimp
Leftover coconut shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place on a wire rack over a baking sheet and bake at 375°F for 7-10 minutes until heated through and crispy again. Never microwave it will make them rubbery. The sweet chili mayo can be refrigerated for up to 5 days in an airtight container.
For more delicious seafood inspiration, check out my Pinterest board where I share all my favorite recipes and cooking tips: pinterest Follow me for weekly recipe updates that will make your taste buds dance!
Flavor Variations for Coconut Shrimp
Spicy Coconut Shrimp Twist
Heat lovers can add 1 teaspoon of cayenne pepper to the flour mixture or mix 1 tablespoon of sriracha into the egg wash. For a Caribbean-inspired kick, incorporate 1 tablespoon of jerk seasoning into your coating mix. The sweet chili mayo can be amplified with extra sriracha, fresh jalapeño, or a dash of habanero sauce.
Gluten-Free Coconut Shrimp
Easily adapt this recipe for gluten-free diets by substituting the all-purpose flour with rice flour or gluten-free all-purpose flour blend. Replace panko breadcrumbs with crushed gluten-free rice cereal or gluten-free breadcrumbs. The texture will be slightly different but equally delicious.
Global Flavor Inspirations for Coconut Shrimp
| Region | Flavor Addition | Dipping Sauce Variation |
|---|---|---|
| Thai | Add 1 tbsp Thai curry powder to coating | Peanut sauce with lime |
| Mexican | Mix in 1 tsp chili lime seasoning | Avocado crema with cilantro |
| Caribbean | Add 2 tsp jerk seasoning | Mango chutney mayo |
| Japanese | Mix in 1 tbsp wasabi powder | Ponzu and ginger dipping sauce |
Serving Suggestions for Coconut Shrimp
Coconut shrimp makes a stunning appetizer served on a platter with small bowls of sweet chili mayo. For a complete meal, pair with coconut rice and a fresh mango salsa. A citrusy Asian slaw provides a refreshing contrast to the rich, crispy shrimp. For an elegant presentation, serve atop a bed of mixed greens with sliced avocado and grapefruit segments.
Beverage pairings include crisp white wines like Riesling or Sauvignon Blanc, tropical cocktails like piña coladas, or light wheat beers with a slice of orange. For a non-alcoholic option, coconut water with a splash of pineapple juice complements the tropical flavors perfectly.
FAQs About Coconut Shrimp
Can I make coconut shrimp in an air fryer?
Yes! Preheat your air fryer to 375°F and spray the basket with cooking spray. Place breaded shrimp in a single layer, spray lightly with oil, and cook for 7-8 minutes, turning halfway through. The coating won’t be quite as crispy as deep-fried but still delicious and uses much less oil.
How do I fix coconut shrimp if the coating falls off?
If your coating is falling off, your shrimp may not be dry enough before breading. Pat them completely dry next time. Also, ensure you’re pressing the coconut mixture firmly onto each shrimp. Double-coating (repeating the egg and coconut steps) can also help create a more secure coating.
Can I prepare coconut shrimp in advance for a party?
You can bread the shrimp up to 3 hours ahead and refrigerate them on a parchment-lined tray, uncovered. For make-ahead convenience, you can also fully cook them, refrigerate, and reheat in a 375°F oven for 7-10 minutes just before serving. The sweet chili mayo can be made up to 5 days ahead.
Conclusion
Mastering coconut shrimp with sweet chili mayo is all about attention to detail from selecting plump shrimp to maintaining the perfect oil temperature. The beauty of this recipe lies in its versatility and crowd-pleasing potential. Once you’ve tried this version with its crispy, coconut exterior and punchy sweet chili mayo, restaurant versions may pale in comparison!
Why not put your own spin on this recipe this weekend? The double-coating technique alone will revolutionize your homemade coconut shrimp game. Share your creations on social media and tag GusRecipes I’d love to see your results!
For more seafood inspiration, check out my collection of shrimp recipes that are perfect for weeknight dinners and special occasions alike. Happy cooking!
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How to Make Coconut Shrimp with Sweet Chili Mayo Like a Pro
- Total Time: 25 mins
- Yield: 4 servings 1x
Description
Crispy golden coconut shrimp served with a tangy, creamy sweet chili mayo the perfect appetizer or party snack with tropical flair.
Ingredients
1 lb large shrimp, peeled and deveined, tails on
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 large eggs, beaten
3/4 cup panko breadcrumbs
3/4 cup shredded sweetened coconut
Vegetable oil, for frying
1/2 cup mayonnaise
2 tbsp sweet chili sauce
1 tsp lime juice
Instructions
1. Pat shrimp dry with paper towels.
2. In a small bowl, whisk together flour, salt, and pepper.
3. In another bowl, beat the eggs.
4. In a third bowl, combine panko breadcrumbs and shredded coconut.
5. Dip each shrimp in flour, then egg, then the coconut mixture, pressing to coat evenly.
6. Heat oil in a deep skillet over medium-high heat.
7. Fry shrimp in batches until golden brown and crispy, about 2–3 minutes per side.
8. Remove and drain on paper towels.
9. In a small bowl, mix mayonnaise, sweet chili sauce, and lime juice to make the dipping sauce.
10. Serve shrimp hot with the sweet chili mayo on the side.
Notes
For a lighter version, bake shrimp at 425°F for 12–15 minutes, flipping halfway.
Add a pinch of cayenne to the batter for a spicy kick.
Sweet chili mayo keeps in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Fried
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 5 shrimp
- Calories: 410
- Sugar: 7g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 155mg
Keywords: coconut shrimp, sweet chili mayo, crispy shrimp appetizer, fried shrimp, tropical seafood