Coconut Shrimp with Sweet Chili Mayo

Did you know that coconut shrimp is one of the most popular appetizers in restaurants worldwide, with searches for this tropical dish increasing by over 40% in the past year? This delightful combination of crispy coconut and succulent shrimp, paired with a tangy sweet chili mayo, not only tantalizes your taste buds but also brings a touch of the tropics to your dining table. In this blog post, we’ll explore how to make Coconut Shrimp with Sweet Chili Mayo at home, ensuring you can impress your family and friends with this easy-to-follow recipe.

Ingredients List

To create your Coconut Shrimp with Sweet Chili Mayo, gather the following ingredients:

• For the Coconut Shrimp:
  • 1 pound large shrimp, peeled and deveined
  • 1 cup all-purpose flour (or gluten-free flour for a GF option)
  • 2 large eggs, beaten
  • 1 cup shredded coconut (sweetened or unsweetened, based on preference)
  • 1 cup panko breadcrumbs (for extra crunch)
  • Salt and pepper to taste
  • Oil for frying (coconut oil or vegetable oil)
• For the Sweet Chili Mayo:
  • ½ cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • Salt to taste

Substitution Suggestions

• Shrimp: Substitute with chicken tenders or tofu for a different protein option.
• Mayonnaise: Use Greek yogurt or avocado for a healthier mayo alternative.
• Coconut: For a different flavor profile, try using crushed cornflakes instead of shredded coconut.

Step-by-Step Instructions

Step 1: Prepare the Shrimp

Start by rinsing the shrimp under cold water and patting them dry with paper towels. This step is crucial for ensuring the coating adheres properly.

Step 2: Set Up Your Breading Station

Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs. Season each bowl with salt and pepper to taste.

Step 3: Coat the Shrimp

Dredge each shrimp in flour, shaking off any excess. Next, dip it in the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp with the coconut and panko mixture, pressing gently to ensure it sticks well.

Step 4: Heat the Oil

In a large skillet, heat about ½ inch of oil over medium-high heat. To check if the oil is ready, drop a small piece of bread into the oil; it should sizzle and turn golden brown within a few seconds.

Step 5: Fry the Shrimp

Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy. Remove the shrimp and place them on a paper towel-lined plate to absorb excess oil.

Step 6: Make the Sweet Chili Mayo

In a small bowl, combine mayonnaise, sweet chili sauce, lime juice, garlic powder, and salt. Mix well until smooth and creamy. Adjust the seasoning to taste.

Step 7: Serve and Enjoy

Arrange the crispy coconut shrimp on a serving platter and drizzle or serve alongside the sweet chili mayo for dipping. Garnish with lime wedges and fresh cilantro for an added touch.

Nutritional Information

Here’s a comprehensive look at the nutritional information for one serving of Coconut Shrimp with Sweet Chili Mayo (based on 4 servings):

Nutrient	Amount per Serving
Calories	350
Total Fat	22g
Saturated Fat	6g
Cholesterol	150mg
Sodium	450mg
Total Carbohydrates	30g
Dietary Fiber	2g
Sugars	3g
Protein	15g

Healthier Alternatives for the Recipe

If you’re looking to make Coconut Shrimp with Sweet Chili Mayo a bit healthier, consider the following modifications:

• Baking Instead of Frying: Instead of frying, bake the shrimp at 400°F (200°C) for about 15-20 minutes until golden and crispy. Lightly spray with cooking oil to achieve a crunchy texture.
• Use Whole Wheat Flour: Swap all-purpose flour for whole wheat flour to increase fiber content.
• Reduce Sodium: Use low-sodium mayonnaise and sweet chili sauce to cut down on sodium levels.

Serving Suggestions

To elevate your Coconut Shrimp with Sweet Chili Mayo, consider these creative serving suggestions:

• Tropical Salad: Serve the shrimp over a bed of mixed greens with mango slices, avocado, and a light vinaigrette for a refreshing meal.
• Tacos: Use the shrimp as a filling for soft tortillas, topped with shredded cabbage and a drizzle of sweet chili mayo.
• Appetizer Platter: Pair with other appetizers like spring rolls, vegetable skewers, and dipping sauces for a delightful spread.

Common Mistakes to Avoid

When making Coconut Shrimp with Sweet Chili Mayo, be mindful of these common pitfalls:

1. Overcrowding the Pan: Frying too many shrimp at once can lower the oil temperature, resulting in soggy shrimp. Fry in batches for optimal crispiness.
2. Not Drying the Shrimp: Ensure the shrimp are dry before coating to help the breading adhere better.
3. Incorrect Oil Temperature: If the oil is not hot enough, the shrimp will absorb too much oil. Use a thermometer to maintain the right temperature (around 350°F or 175°C).

Storing Tips for the Recipe

To keep your Coconut Shrimp with Sweet Chili Mayo fresh, follow these storage tips:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to regain crispiness.
• Freezing: For longer storage, freeze the uncooked, breaded shrimp on a baking sheet, then transfer to a freezer bag. They can be cooked directly from frozen, adding a few extra minutes to the cooking time.
• Prepping Ahead: Prepare the sweet chili mayo in advance and store it in the fridge for up to a week. This allows for quick assembly when you’re ready to serve.

Conclusion

In summary, Coconut Shrimp with Sweet Chili Mayo is a delightful dish that combines crispy textures with a sweet and tangy dip, perfect for any occasion. Try this recipe today and share your feedback in the comments section or leave a review. Don’t forget to subscribe for more delicious updates!

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just ensure they are fully thawed and patted dry before coating.

How can I make this dish gluten-free?

Use gluten-free flour for the breading and ensure your panko breadcrumbs are certified gluten-free.

Can I bake the shrimp instead of frying?

Absolutely! Baking the shrimp at a high temperature will yield a healthier version while still achieving a crispy texture.