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