PrintCrispy Fried Coconut Shrimp with Sweet Chili Mayo Dip
Make restaurant-style crispy coconut shrimp at home. This easy appetizer uses a panko and coconut coating for maximum crunch and comes with a simple, tangy sweet chili mayonnaise dipping sauce.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined, tails on or off
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- For the Sweet Chili Mayo Dip:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 teaspoon lime juice
Instructions
- Prepare the shrimp: Pat the shrimp completely dry using paper towels. This step is key to keeping the coating crispy.
- Set up the dredging station: Place the flour in one shallow dish. In a second dish, place the beaten eggs. In a third dish, combine the shredded coconut, panko breadcrumbs, salt, and pepper. Mix well.
- Coat the shrimp: Take one shrimp at a time and dredge it first in the flour, shaking off any excess. Dip it into the egg mixture, letting excess drip off. Finally, press the shrimp firmly into the coconut-panko mixture, ensuring it is fully coated. Place the coated shrimp on a clean plate or baking sheet.
- Make the dipping sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and lime juice until smooth. Set aside.
- Heat the oil: Pour about 1 to 1.5 inches of vegetable oil into a heavy-bottomed pot or deep skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
- Fry the shrimp: Working in batches to avoid overcrowding the pan, carefully place the shrimp into the hot oil. Fry for 2 to 3 minutes per side, until they are golden brown and cooked through.
- Drain: Remove the shrimp with a slotted spoon and place them on a wire rack set over a paper towel-lined plate to drain excess oil.
- Serve immediately with the sweet chili mayo dip.
Notes
- To keep your coconut shrimp from getting soggy, make sure the shrimp are very dry before you start coating them.
- For an air fryer version, spray the coated shrimp lightly with cooking spray and cook at 380°F (195°C) for 8 to 10 minutes, flipping halfway.
- If you prefer a less sweet dip, reduce the sweet chili sauce slightly or add a small dash of sriracha for heat.
Nutrition
- Serving Size: 4 shrimp
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 18
- Cholesterol: 150