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Crispy Fried Coconut Shrimp with Best Sweet Chili Mayo Dipping Sauce

A pile of golden brown, crispy coconut shrimp served on a white plate next to a small ramekin of orange dipping sauce.
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Make restaurant-style coconut shrimp at home. This recipe yields perfectly crispy, sweet, and crunchy shrimp, served with a simple, flavorful sweet chili mayonnaise dipping sauce.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup sweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying
  • For the Dipping Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tablespoon lime juice

Instructions

  1. Prepare the shrimp by patting them completely dry with paper towels.
  2. Set up a standard breading station with three shallow dishes. Place the flour seasoned with salt and pepper in the first dish. Whisk the eggs in the second dish. Combine the shredded coconut and panko breadcrumbs in the third dish.
  3. Working with one shrimp at a time, dredge it first in the flour mixture, shaking off any excess.
  4. Dip the floured shrimp into the beaten egg, allowing excess to drip off.
  5. Press the shrimp firmly into the coconut-panko mixture to coat evenly on all sides. Place the coated shrimp on a baking sheet.
  6. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and lime juice to create the dipping sauce. Set aside.
  7. Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Use a thermometer to monitor the temperature.
  8. Carefully place 4 to 6 shrimp into the hot oil, ensuring you do not overcrowd the pan. Fry for 2 to 3 minutes, turning once, until the crust is golden brown and crispy.
  9. Remove the cooked shrimp with a slotted spoon and place them on a wire rack set over a paper towel-lined plate to drain excess oil.
  10. Repeat the frying process with the remaining shrimp.
  11. Serve the hot, crispy coconut shrimp immediately with the sweet chili mayo dipping sauce.

Notes

  • For an air fryer version, spray the coated shrimp lightly with cooking spray and cook at 380°F (195°C) for 8 to 10 minutes, flipping halfway, until golden.
  • To make a baked version, place coated shrimp on a lightly oiled baking sheet and bake at 400°F (200°C) for 12 to 15 minutes, flipping once.
  • If you prefer a less sweet sauce, reduce the sweet chili sauce amount by one tablespoon and add a dash of sriracha for heat.

Nutrition

Find it online: https://cookerycommand.com/crispy-coconut-shrimp-recipe-with-dipping-sauce/