Coconut Shrimp with Sweet Chili Mayo: A Crispy, Tropical-Inspired Crowd-Pleaser

Why You’ll Love This Recipe

Coconut Shrimp with Sweet Chili Mayo brings together irresistible textures and flavors—crispy, golden shrimp coated in shredded coconut and a creamy, slightly spicy dipping sauce that perfectly complements the sweetness of the crust. This recipe feels like something you would order at a coastal restaurant, yet it is simple enough to prepare at home. I enjoy making it whenever I want a fast but impressive appetizer, especially for gatherings. The coconut coating fries up beautifully, adding a delicate crunch and mild sweetness, while the shrimp remain juicy and tender. The Sweet Chili Mayo takes just moments to stir together and offers a balance of creaminess, tang, and gentle heat. Whether served as a party starter, a fun weeknight treat, or part of a seafood platter, this dish delivers bright, tropical comfort with very little effort.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Shrimp

Large, peeled, and deveined shrimp work best, providing a meaty bite that stands up well to frying. Leave the tails on for easier handling and an elegant presentation.

Shredded Coconut

Unsweetened shredded coconut gives the shrimp its signature texture and tropical flavor. It toasts beautifully during frying, adding a golden color and crisp bite.

Breadcrumbs

Breadcrumbs add structure to the coating and help the coconut adhere better, resulting in a more even, crunchy exterior.

Flour

A dusting of flour allows the egg wash and coating to cling to the shrimp, ensuring the breading stays intact during cooking.

Eggs

Eggs act as the binding agent, helping the shredded coconut and breadcrumbs stick securely to each piece of shrimp.

Salt and Black Pepper

Simple seasoning that enhances the natural sweetness of the shrimp while balancing the flavors in the coating.

Oil for Frying

A neutral frying oil crispifies the shrimp to a beautiful golden brown while keeping the coating light and airy.

Mayonnaise

The rich base of the Sweet Chili Mayo, offering a creamy texture that pairs perfectly with crispy shrimp.

Sweet Chili Sauce

Adds tangy sweetness and gentle heat to the dipping sauce, balancing the richness of the shrimp.

Lime Juice

A splash of lime brightens the sauce and cuts through the richness of the mayo, adding refreshing acidity.

Directions

Start by patting the shrimp dry to help the coating adhere. Prepare three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of shredded coconut and breadcrumbs. Dip each shrimp into the flour, shaking off excess, then into the egg wash, and finally into the coconut mixture, pressing lightly so the coating sticks.
Heat oil in a deep skillet to medium-high. Fry the shrimp in small batches to avoid overcrowding, turning gently until each piece becomes crisp and golden, usually within two to three minutes per side. Transfer the cooked shrimp to a paper towel–lined plate to drain any excess oil.
To make the Sweet Chili Mayo, stir together mayonnaise, sweet chili sauce, lime juice, and a pinch of black pepper until smooth. Adjust lime or chili sauce to taste. Serve the shrimp immediately with the dipping sauce on the side. I have also tried finishing the shrimp with a quick sprinkle of flaky salt right after frying, and it worked great for enhancing the flavor.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

Serves 4
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Storage/reheating

Coconut shrimp are best enjoyed fresh, while the coating remains crisp. Leftovers can be stored in an airtight container for up to 2 days. Reheat them in a 375°F oven or air fryer for 6–8 minutes to restore crispiness. Avoid microwaving, as it softens the coating. The Sweet Chili Mayo will keep refrigerated for up to 4 days.

Variations and Customizations

Panko Coconut Blend

Use panko breadcrumbs for an extra-light, ultra-crispy exterior.

Air Fryer Coconut Shrimp

Cook at 400°F for 10–12 minutes, flipping halfway, for a lighter version.

Spicy Mayo Upgrade

Add sriracha to the dipping sauce for more heat.

Orange Zest Twist

Mix orange zest into the coconut coating for a citrus-forward flavor.

Gluten-Free Version

Use gluten-free breadcrumbs and flour to make the recipe fully gluten-free.

Honey Chili Dip

Swap lime juice for honey in the sauce to create a sweeter, warmer dipping option.

Cajun-Style Coconut Shrimp

Season the flour with Cajun seasoning for a subtle smoky heat.

Coconut Curry Shrimp

Add mild curry powder to the coconut mixture for a fragrant, golden crust.

Lightly Baked Version

Bake the shrimp at 425°F for 15–17 minutes, brushing lightly with oil.

Mango Salsa Pairing

Serve with fresh mango salsa instead of mayo for a tropical, refreshing side.

FAQs

Can I use frozen shrimp?

Yes, thaw them completely and pat them dry before coating.

Is sweetened coconut okay to use?

It can be used, but expect a sweeter, more caramelized crust.

Can I bake instead of fry?

Yes, baking or air frying both work well.

Why is my coating falling off?

Ensure the shrimp are dry and follow the flour–egg–coconut sequence carefully.

How do I keep shrimp from becoming rubbery?

Avoid overcooking; shrimp cook quickly and should be removed once opaque.

Can I prepare these ahead?

You can coat the shrimp ahead and refrigerate them for a few hours before frying.

Is the sauce spicy?

The sauce is mildly spicy, but you can adjust the heat easily.

What oil is best for frying?

Neutral oils like canola, sunflower, or vegetable oil work well.

Can I use coconut milk in the sauce?

Add a small amount for a tropical note, but balance it with lime to maintain acidity.

What sides pair well with this?

Rice, coleslaw, mango salsa, or simple greens are excellent accompaniments.

Conclusion

Coconut Shrimp with Sweet Chili Mayo is a delightful combination of crisp texture, tropical sweetness, and creamy heat. The preparation is straightforward, yet the results feel restaurant-worthy. Whether you serve it as an appetizer, a festive sharing platter, or a special meal at home, this recipe delivers unforgettable flavor with minimal effort. Enjoy the golden crunch, the juicy shrimp, and the vibrant dipping sauce that ties everything together.

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