Name: Coconut Shrimp with Sweet Chili Mayo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tropical
Ingredients: 1 lb large shrimp, peeled and deveined; 1 cup shredded sweetened coconut flakes; 1 cup panko breadcrumbs; 1/2 cup all-purpose flour; 2 large eggs, beaten; Salt and black pepper, to taste; Vegetable oil, for frying; 1/2 cup mayonnaise; 1/4 cup sweet chili sauce; 1 tsp lime juice or rice vinegar

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A crispy, crunchy shrimp coated in sweet coconut flakes, paired perfectly with a tangy sweet chili mayo dipping sauce—this coconut shrimp recipe brings a tropical twist to any meal. I love how the golden exterior contrasts with the tender shrimp inside, and the creamy, spicy sauce truly elevates each bite.

Why You’ll Love This Recipe

I love this recipe because it’s a delightful blend of textures and flavors—crispy, sweet, creamy, and just a hint of heat. It’s elegant enough for a dinner party yet easy enough for a casual weeknight. Plus, it comes together quickly and looks impressive without much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

large shrimp, peeled and deveined
shredded sweetened coconut flakes
panko breadcrumbs
all-purpose flour
large eggs, beaten
salt and black pepper
vegetable oil (for frying)
mayonnaise
sweet chili sauce
lime juice or rice vinegar

Directions

I pat the shrimp dry and season them with salt and black pepper.
I set up a dredging station: one bowl with flour, one with beaten eggs, and one with a coconut-panko mixture.
I coat each shrimp in flour, then egg, then the coconut-panko blend, pressing gently so everything sticks.
I heat vegetable oil in a skillet over medium-high heat until it shimmers.
I fry the shrimp in batches for about 2–3 minutes per side, until golden brown and cooked through.
I transfer the shrimp to a paper towel-lined plate to drain excess oil.
I whisk together mayonnaise, sweet chili sauce, and a splash of lime juice (or rice vinegar) until smooth and balanced.
I serve the shrimp immediately alongside the sweet chili mayo for dipping.

Servings and timing

This recipe yields about 4 servings (around 8–12 shrimp per person). Prep takes about 15 minutes, frying about 10 minutes, and sauce another 5 minutes—so from start to finish, I’m plating in roughly 30 minutes.

Variations

Baked version: I can bake the shrimp at 400 °F (200 °C) for 10–12 minutes, flipping halfway, for a lighter option.
Spicy kick: I stir in some sriracha or finely chopped fresh chili into the mayo.
Citrus twist: I add a tablespoon each of fresh orange or lime zest into the coconut mix for brightness.
Panko-only crust: I skip the coconut and go full panko for a milder, ultra-crispy coating.
Herbed dip: I mix chopped cilantro or chives into the mayonnaise for fresh herbal notes.

Storage/reheating

I store leftover shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, I heat them in a 375 °F (190 °C) oven for about 5–7 minutes to re-crisp the coating. I keep the sweet chili mayo in a sealed jar for up to 5 days and shake well before serving.

FAQs

What size shrimp should I use for this recipe?

I recommend using large shrimp (16–20 count per pound) so they stay juicy and offer a satisfying bite when coated.

Can I use unsweetened coconut instead?

Yes, but I love the sweetness contrast from sweetened coconut. If I use unsweetened, I sometimes add a pinch of sugar to the coating for balance.

Is deep-frying better than shallow frying?

Both work well. Deep-frying gives more uniform browning, while shallow frying uses less oil. I typically shallow fry in about 1/2 inch of oil.

Can I make this ahead of time?

I can coat the shrimp in the coconut-panko mix and refrigerate them for up to 2 hours before frying. That helps prep ahead for parties.

What can I serve alongside this shrimp?

I often pair them with a fresh green salad, coconut rice, coleslaw, or grilled vegetables for a complete meal.

Conclusion

This coconut shrimp with sweet chili mayo is one of my favorite go-to appetizers or main dishes when I want something impressive yet easy. The crunch, the creaminess, and that touch of tropical sweetness never fail to delight. I hope this recipe inspires you to bring some sunshine to your table!