Coconut Shrimp with Chili Mayo

This crispy coconut shrimp with sweet chili mayo has become my signature appetizer for gatherings and parties. The perfect balance of sweet coconut coating with succulent shrimp inside creates an irresistible combination that disappears within minutes whenever I serve it.

I first created this recipe when hosting a tropical-themed dinner party during the dead of winter. Everyone was transported to a beachside paradise with just one bite, and now it's requested at every family gathering regardless of season.

Ingredients

• Large shrimp: A pound serves about 4 people as an appetizer. Look for fresh or properly thawed shrimp that smells clean with no ammonia odor.
• All purpose flour: Creates the first layer of coating that helps everything else stick. Use unbleached for best flavor.
• Salt and pepper: The foundation of proper seasoning. Use kosher salt and freshly ground black pepper for best results.
• Garlic powder and paprika: These spices add depth to the flour coating. Make sure your spices are fresh for maximum impact.
• Eggs: Act as the essential binding agent. Room temperature eggs create a more even coating.
• Sweetened shredded coconut: The star ingredient that creates the signature crispy sweet exterior. The sweetened variety caramelizes beautifully when fried.
• Vegetable oil: A neutral oil with high smoke point is crucial for proper frying.
• Mayonnaise: The creamy base for our dipping sauce. Use full fat for richest flavor.
• Sweet chili sauce: Provides the perfect balance of sweet and spicy notes. Thai brands tend to have the best flavor profile.
• Lime juice: Adds brightness and cuts through the richness. Always use fresh lime juice not bottled.
• Rice vinegar: Optional but adds a delicate tang that elevates the dipping sauce.

Step-by-Step Instructions

Preparation:

Pat the shrimp completely dry with paper towels to remove all surface moisture. This critical step ensures proper adhesion of the coating and prevents dangerous oil splatter during frying. Take your time here as thorough drying makes or breaks the final texture.

Create Your Dredging Station:

Arrange three shallow dishes in sequence to create an efficient workflow. The first dish combines flour with salt pepper garlic powder and paprika whisked thoroughly for even distribution. The second dish contains beaten eggs slightly foamy for best adhesion. The third dish holds the coconut flakes slightly crushed between your fingers to create varying textures.

Master the Coating Technique:

Working with one shrimp at a time, coat completely in the seasoned flour mixture ensuring every crevice is covered then gently shake off excess. Next submerge in the beaten egg allowing excess to drip back into the bowl. Finally press firmly into the coconut ensuring complete coverage and pressing gently to adhere. Place on a parchment lined tray while coating remaining shrimp.

Perfect Frying Method:

Heat oil to exactly 350°F using a thermometer for precision as temperature control is crucial. Work in small batches with no more than 6 shrimp at a time to maintain oil temperature. Fry for exactly 2 minutes per side until the exterior reaches a beautiful golden amber color and the shrimp curl into a perfect C shape indicating doneness.

Draining Technique:

Remove cooked shrimp using a slotted spoon and place on a wire rack set over a baking sheet rather than directly on paper towels. This allows air circulation maintaining the critical crispness of the coconut coating.

Sauce Creation:

Whisk mayonnaise sweet chili sauce fresh lime juice and rice vinegar in a small bowl until completely smooth and well blended. The sauce should have a beautiful coral pink hue and silky texture. Taste and adjust seasonings as needed for your preferred level of sweetness and heat.

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The secret to truly exceptional coconut shrimp lies in the quality of your coconut. I discovered this when visiting Florida where I tasted coconut shrimp made with freshly shredded coconut that had been lightly toasted before coating the shrimp. While packaged coconut works perfectly well a quick 5 minute toast in a dry skillet adds incredible depth of flavor that elevates this dish to new heights.

Storage and Reheating

Coconut shrimp is best enjoyed immediately after cooking when the contrast between crispy exterior and juicy interior is at its peak. However if you need to prepare ahead or have leftovers store them uncovered in the refrigerator for up to 2 days. To reheat place on a wire rack over a baking sheet in a 375°F oven for 5 to 7 minutes until heated through and crispy again. Never microwave as this will result in soggy coating and rubbery shrimp.

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Creative Variations

While the classic sweet chili mayo is perfect you can create entirely different flavor experiences by varying your dipping sauce. Try a zesty mango lime aioli for tropical flair or a spicy Sriracha mayo for heat lovers. For an elegant presentation serve the shrimp hanging off the edge of a martini glass filled with your sauce of choice.

The Cultural Connection

Coconut shrimp traces its origins to Caribbean and South Pacific cuisine where abundant seafood and coconut naturally found their way together in local dishes. The modern appetizer version we enjoy today became popular in American restaurants during the 1980s tropical cuisine boom. Understanding these roots helps appreciate why certain flavor combinations like the lime and sweet chili work so harmoniously with this dish.

Frequently Asked Questions

→ How do I ensure the coconut adheres well to the shrimp?

To ensure the coconut sticks properly, pat the shrimp dry before dredging. Press the shredded coconut gently onto the shrimp during coating to help it adhere.

→ What’s the best oil for frying the shrimp?

Vegetable oil, canola oil, or any neutral oil with a high smoke point is ideal for frying the shrimp evenly and achieving a golden crust.

→ Can I prepare the shrimp ahead of time?

You can coat the shrimp in coconut and refrigerate them on a lined tray for a few hours before frying. Fry them just before serving for best results.

→ How can I adjust the flavor of the dipping sauce?

For a sweeter flavor, add more sweet chili sauce. For extra tanginess, increase the lime juice or add a splash of rice vinegar as desired.

→ What side dishes pair well with this dish?

This dish pairs well with a fresh green salad, steamed rice, or a light coleslaw. Lime wedges on the side also enhance the flavor.