Are you looking to bring a taste of the tropics to your kitchen? This Coconut Shrimp with Sweet Chili Mayo recipe is a delightful way to celebrate the flavors of the seaside, perfect for a sunny afternoon or a lively gathering. Imagine sitting outside with good friends or family, the sun shining down, and the aroma of crispy shrimp dancing in the air, tempting everyone to take a bite.
The inspiration for this recipe comes from my visits to beach-side shacks, where the sound of waves crashing against the shore paired with delicious food brings a sense of joy and nostalgia. Coconut shrimp has become a cherished favorite, and when coupled with a sweet chili mayo, it transforms an already fantastic dish into something truly unforgettable. Not only is this recipe easy to make, but it also features a unique flavor combination that satisfies both the sweet and savory lovers. Dive in and discover your new go-to appetizer!
Why You’ll Love This Recipe
Coconut shrimp is a fantastic dish that they will always remember! With its crunchy exterior and tender, juicy shrimp, it is an absolute crowd-pleaser. Served with a sweet chili mayo dipping sauce that offers a perfect blend of zesty kick and sweetness, this dish is a delight for all ages. Whether you’re hosting a barbecue, enjoying a family dinner, or treating yourself to a cozy night in, these shrimp are sure to impress.
What Does The Recipe Taste Like
The beauty of coconut shrimp lies in its exhilarating combination of flavors and textures. The shrimp itself is tender and succulent, while the coconut coating adds a pleasantly crunchy contrast. When you take a bite, the initial crunch gives way to the savory, juicy shrimp that is perfectly complemented by the tropical sweetness of coconut. The sweet chili mayo delivers a unique flavor profile that’s both sweet and spicy. Every dip into the sauce adds an extra layer of flavor, making this dish a true culinary adventure!
Ingredients You’ll Need
- Shrimp (1 pound, peeled and deveined): This is the star of the show! Fresh shrimp brings a sweet, briny flavor that pairs wonderfully with the coconut.
- Coconut flakes (1 cup, sweetened or unsweetened): Provides the crunchy, tropical coating that gives the shrimp its unique flair.
- All-purpose flour (1/2 cup): Acts as the base for the breading, helping the coconut adhere to the shrimp.
- Egg (1 large): Helps bind the ingredients together, ensuring a perfect texture when fried.
- Salt (1/2 teaspoon): Enhances the overall flavor of the shrimp, balancing the sweetness of the coconut.
- Vegetable oil (for frying): Mandatory for frying the shrimp until golden and crispy.
- Sweet chili sauce (1/2 cup): The perfect tangy dip that complements the coconut shrimp beautifully.
- Lime wedges (for serving): Offers a refreshing burst of acidity that brightens the dish.
Optional Additions
- For a spicier kick, add a pinch of red pepper flakes to the flour mixture.
- Replace the sweet chili sauce with a pineapple salsa for a fruity twist.
- Consider adding minced garlic or ginger to the flour for an aromatic touch.
Special Garnishes
- Top with freshly chopped cilantro for a splash of color and additional flavor.
- Serve with avocado slices for creaminess that pairs well with the shrimp.
- A sprinkle of sesame seeds can add a nutty flavor and an elegant touch.
Step-by-Step Instructions
Follow these clear steps to achieve the best coconut shrimp with sweet chili mayo:
- Prep the Shrimp: Make sure your shrimp are properly thawed, peeled, and deveined. Pat them dry with paper towels to remove any excess moisture, ensuring crispiness after frying.
- Set Up Your Breading Station: In one bowl, add the all-purpose flour and salt. In another bowl, whisk the egg until it’s well blended. In a third bowl, place the coconut flakes.
- Bread the Shrimp: Start by dredging each shrimp in the flour, shaking off any excess. Then dip it into the egg, allowing the extra to drip off, and finally coat it in the coconut flakes, pressing lightly to adhere. Place the breaded shrimp on a plate and set aside.
- Heat the Oil: In a large frying pan or skillet, pour enough vegetable oil to cover the bottom, approximately 1/2 inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). To test, drop a small piece of coconut into the oil—if it sizzles, you’re ready to fry!
- Fry the Shrimp: Carefully add the shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown. Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
- Prepare the Dipping Sauce: In a small bowl, place sweet chili sauce. If desired, you can mix in a dash of lime juice for extra zing.
- Serve: Arrange the shrimp on a serving platter with lime wedges and the sweet chili mayo in a small bowl for dipping.
Recipe Variations
If you’d like to play around with this recipe, consider these variations:
- Substitute shrimp with chicken for a different protein option.
- Try baking the shrimp instead of frying; just spray them with a little olive oil and bake at 400°F (200°C) for about 15-20 minutes for a healthier take.
- Add lime or orange zest to the coconut for an interesting citrus flavor.
Serving and Storage Tips
These coconut shrimp are best served immediately after cooking while they’re hot and crispy. Pair them with a refreshing salad, tropical fruit, or vegetable skewers to create a full meal. If you have any leftovers, store them in an airtight container in the fridge for up to two days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to maintain their crispiness.
Helpful Tips
- Make sure the oil is hot enough before adding the shrimp to achieve that crispy texture.
- Use large shrimp for maximum impact; they provide a better bite and texture.
- If you’re not a fan of frying, consider using an air fryer for a healthier alternative; just spray with a bit of cooking oil.
Special Equipment
You may benefit from these tools when preparing this dish:
- Frying pan or deep fryer: Essential for frying the coconut shrimp to perfection.
- Slotted spoon: Handy for lifting the shrimp out of the hot oil without losing those precious crispy bits.
- Cooking thermometer: To ensure your oil is at the right frying temperature.
Frequently Asked Questions
Can I make coconut shrimp in advance?
It’s best to cook coconut shrimp fresh to maintain their crispy texture. If you want to prepare ahead, you can bread the shrimp and refrigerate them before frying.
What type of shrimp is best for this recipe?
Fresh or frozen shrimp work well; just make sure they’re peeled and deveined. Larger shrimp (16-20 count) provide a substantial bite.
Can I bake the coconut shrimp instead of frying?
Yes! You can bake them by preheating your oven to 400°F (200°C) and cooking them for about 15-20 minutes until golden brown. Spray with a little oil for a crispier result.
Is there a non-seafood alternative for this recipe?
Absolutely! You can substitute the shrimp with boneless chicken tenders or even plant-based protein like tofu for a vegetarian option.
Conclusion
This Coconut Shrimp with Sweet Chili Mayo recipe is not just a dish; it’s an experience meant to be shared with family or friends. The delightful crunch, the juicy shrimp, and the delicious sweet chili mayo make it a staple for any occasion. Whether you’re making it for a festive gathering or a simple weeknight dinner, it promises to bring joy to the table. Don’t forget to share your experiences or any adaptations you make in the comments! Let’s create memorable moments together, one shrimp at a time.
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Crispy Coconut Shrimp with Irresistible Sweet Chili Mayo
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Indulge in crispy coconut shrimp paired with irresistible sweet chili mayo Perfect for appetizers or a tasty snack that will delight your taste buds
Ingredients
Instructions
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Tropical
Nutrition
- Serving Size: 4 servings
- Calories: 300 calories
- Sugar: 8 g
- Fat: 15 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
