Coconut Shrimp with Sweet Chili Mayo – Easy Shrimp Recipes For Dinner

Shrimp Recipes For Dinner don’t have to be fussy to feel fancy. Enter Coconut Shrimp with Sweet Chili Mayo: crispy, golden, and impossibly juicy shrimp coated in sweetened coconut, served with a tangy-sweet dipping sauce that gives every bite a beachy, restaurant-quality vibe. Want fancy without the fuss? This one’s for you.

What makes this dish irresistible?

Crispy texture, tropical flavor, and a creamy, slightly spicy dip—what’s not to love? The sweet coconut crust caramelizes in the oil, giving a light, airy crunch that contrasts perfectly with the tender shrimp. The Sweet Chili mayo adds sweet heat and citrus brightness; it’s the spoonable magic that turns shrimp into an addictive party food. Plus, this recipe hits the trifecta: Shrimp Recipes Easy, crowd-pleasing, and quick to plate. Who could resist?

Ingredients & short descriptions

For the coconut shrimp

• 1 lb large shrimp, peeled and deveined — the star protein: quick-cooking and tender.
• 1 cup all-purpose flour — creates a dry base for dredging so coatings stick.
• 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder, ¼ tsp paprika — simple seasonings that build flavor.
• 2 large eggs, lightly beaten — act as the glue between flour and coconut.
• 2 cups sweetened shredded coconut — gives the tropical crunch and a hint of caramel when fried.
• Vegetable oil for frying — neutral oil with a high smoke point.
• Lime wedges (optional) — brightens everything with a squeeze.

For the sweet chili mayo

• ½ cup mayonnaise — creamy base (sub Greek yogurt if you want lighter).
• ¼ cup sweet chili sauce — jarred sauce brings sweet + heat, easy.
• 1 tbsp lime juice — cuts through richness and lifts flavor.
• 1 tsp rice vinegar (optional) — adds a subtle tang.

Quick note: swap panko with coconut for extra crunch, or mix both. This is a great spot for Interesting Food Recipes experimentation.

Simple how-to (step-by-step)

1. Dry the shrimp. Pat shrimp thoroughly with paper towels. Moisture kills crunch—don’t skip this.
2. Season the flour. Combine flour, salt, pepper, garlic powder, and paprika in a shallow bowl.
3. Prep dredging station. Set out three shallow bowls: seasoned flour, beaten eggs, and shredded coconut.
4. Coat the shrimp. Dredge shrimp in flour, then egg, then press into coconut until well coated. Press to help coconut adhere.
5. Heat the oil. Pour about 1″ of vegetable oil into a large skillet and heat to 350°F (175°C). If you don’t have a thermometer, test with one coconut flake—if it sizzles and browns steadily, you’re good.
6. Fry in batches. Fry shrimp 2–3 minutes per side until golden. Don’t crowd the pan—work in batches to keep oil temp stable.
7. Drain. Transfer to a wire rack or paper towel–lined plate to drain excess oil and stay crisp.
8. Make the sauce. Whisk mayo, sweet chili sauce, lime juice, and rice vinegar. Taste and tweak.
9. Serve immediately. Plate shrimp with a bowl of Sweet Chili mayo and lime wedges.

The story behind the recipe

I first fell for coconut shrimp at a beachside shack—salt air, waves, and a paper basket of crunchy shrimp. I wanted to recreate that moment at home: Seafood Dish Recipes that taste like vacation. I experimented with coconut-to-panko ratios, dipping techniques, and sauce tweaks until the crispy shell and creamy dip felt right. The result? A recipe that tastes like sunshine and works on weeknights and weekends alike.

Pro tips for the best outcome

• Pat shrimp dry—this is non-negotiable for crispiness.
• Use sweetened coconut; it toasts and caramelizes slightly while frying, giving a better flavor contrast than unsweetened.
• Maintain oil temperature. Bold tip: use a thermometer to keep oil at ~350°F. If it drops, the coating absorbs oil and gets greasy.
• Fry in small batches to avoid temperature drop and uneven cooking.
• Press the coconut on—don’t just shake it on. Gentle pressure helps it stick through frying.
• Keep shrimp sizes uniform for even cook times.
• Air-fryer option: spray coated shrimp lightly with oil and air-fry at 400°F (200°C) for 8–10 minutes, flipping halfway. Crispier than oven-baked, less oil than pan-frying.
  FYI, this dish plays nicely in both Seafood Dinner lineups and casual tapas spreads.

Variations to try

• Panko-coconut mix: 50/50 for extra shatter-crisp crunch.
• Spicy mayo: swap some mayo for sriracha or blend hot honey into the dip.
• Tropical mayo: fold in finely diced mango or pineapple for a fruity kick.
• Gluten-free: use GF flour and ensure coconut is GF-labeled.
• Vegan: swap shrimp for tofu strips or hearts of palm and use plant-based mayo. Hello, Seafood Dishes vibes without the seafood.
• Smoky twist: add smoked paprika or a touch of chipotle to the flour for a deeper flavor.

Best ways to serve

Serve these as an appetizer with cocktail napkins or make them the main event with sides like cilantro-lime rice, grilled pineapple skewers, or a crisp Thai cucumber salad. For drinks, pair with a mojito, a pineapple margarita, or a light, sparkling white wine. Want to impress at a dinner party? Arrange shrimp around a large bowl of sauce and garnish with lime wedges and extra coconut flakes.

Quick tips for storage and leftovers

• Storage: Keep cooled shrimp in an airtight container in the fridge for up to 2 days. They lose crispness over time.
• Reheating: Reheat in an oven or air fryer at 375°F (190°C) for 5–8 minutes to revive crunch. Avoid microwaving—you’ll get soggy coating.
• Sauce: Store extra Sweet Chili Mayo in a jar for up to a week.
  Bold note: for best texture, plan to eat leftovers within 24 hours—or re-crisp in the air fryer.

FAQs — Coconut Shrimp with Sweet Chili Mayo

Final thoughts

This Coconut Shrimp with Sweet Chili Mayo is a winner if you want Shrimp Dishes that feel special but come together quickly. It fits weeknight dinners, casual parties, and even small celebrations—think “tropical happy hour” on a plate. Whether you stick with classic frying for maximum crunch or try the air-fryer shortcut for a lighter version, the combo of toasted coconut and zesty mayo keeps people coming back for more.

This recipe belongs in any home cook’s rotation of Seafood Dish Recipes and Fish Dishes adaptations—easy to scale, easy to customize, and always crowd-pleasing. Try it once and you’ll see why it’s a staple for those seeking Shrimp Recipes Easy, unforgettable Seafood Dishes, and genuinely Interesting Food Recipes that still feel effortless. Ready to get crunchy? Grab the shrimp—let’s get frying.

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