Of course! This Crispy Coconut Shrimp recipe is a fantastic appetizer or main course, combining a crunchy, sweet, and savory coating with a tangy and spicy dip. It’s easier to make at home than you might think!
Crispy Coconut Shrimp with Sweet Chili Mayo Dip
This recipe yields a restaurant-quality dish that’s perfect for a special occasion or a fun weeknight treat.
Ingredients
For the Crispy Coconut Shrimp:
· 1 lb (450g) large shrimp, peeled and deveined (tails left on)
· ½ cup all-purpose flour
· 1 tsp garlic powder
· ½ tsp paprika
· ¾ tsp salt
· ¼ tsp black pepper
· 2 large eggs
· 1 ½ cups sweetened, shredded coconut
· ½ cup Panko breadcrumbs
· Vegetable or canola oil, for frying
For the Sweet Chili Mayo Dip:
· ½ cup mayonnaise
· 3 tbsp sweet chili sauce (like Mae Ploy)
· 1 tsp lime juice
· ½ tsp Sriracha or other hot sauce (optional, for extra heat)
· 1 tbsp finely chopped cilantro (optional)
Instructions
Step 1: Prepare the Shrimp and Breading Station
Pat the shrimp completely dry with paper towels. This is crucial for the coating to stick.
Set up three shallow bowls or plates for your breading station:
· Bowl 1: Mix the flour, garlic powder, paprika, salt, and pepper.
· Bowl 2: Whisk the two eggs until smooth.
· Bowl 3: Combine the shredded coconut and Panko breadcrumbs. Mix well with your fingers to break up any clumps.
Step 2: Bread the Shrimp
Working with one shrimp at a time, hold it by the tail and dredge it in the flour mixture, shaking off any excess.
Next, dip it into the beaten egg, allowing the excess to drip off.
Finally, press the shrimp firmly into the coconut-Panko mixture, turning to coat it thoroughly. Gently press the coating to make sure it adheres.
Place the breaded shrimp on a parchment-lined baking sheet or plate. Repeat with the remaining shrimp.
Pro-Tip: For an extra-thick and crispy coating, you can do a double-dip: after the first dip in the egg and coconut, repeat the egg and coconut steps one more time.
Step 3: Heat the Oil
Pour oil into a heavy-bottomed pot, Dutch oven, or high-sided skillet to a depth of about 1-1.5 inches.
Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of the coconut breading in; it should sizzle actively and turn golden brown in about 60-90 seconds.
Step 4: Fry the Shrimp
Carefully place 4-5 shrimp into the hot oil, making sure not to overcrowd the pot. This keeps the oil temperature stable.
Fry for 2-3 minutes per side, until the coating is a deep, golden brown and the shrimp is cooked through (opaque and pink).
Use a slotted spoon or tongs to transfer the fried shrimp to a wire rack set over a baking sheet. This keeps them crispy on all sides. If you don’t have a rack, place them on a paper towel-lined plate.
Step 5: Make the Dip and Serve
While the shrimp are frying, make the dip. In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and Sriracha (if using) until smooth. Stir in the chopped cilantro.
Serve the crispy coconut shrimp immediately with the Sweet Chili Mayo Dip on the side. They are best enjoyed hot and fresh!
Air Fryer Option
For a lighter, less oily version, you can use an air fryer!
Preheat your air fryer to 400°F (200°C).
Arrange the breaded shrimp in a single layer in the air fryer basket, making sure they aren’t touching. You will likely need to work in batches.
Lightly spray the shrimp with cooking spray (this helps them brown and crisp up).
Air fry for 8-10 minutes, flipping halfway through, until the shrimp are golden and cooked through.
Serving Suggestions
· As an Appetizer: Serve on a large platter with lemon or lime wedges and the dip in the center.
· As a Main Course: Pair with:
· Cilantro-Lime Rice: A classic pairing that soaks up the dip beautifully.
· Mango Salsa: The fresh, fruity flavor is a perfect contrast to the rich, crispy shrimp.
· Simple Green Salad: A light salad with a citrus vinaigrette helps balance the meal.
Enjoy your delicious homemade Crispy Coconut Shrimp