Coconut shrimp with sweet chili mayo is a delightful dish that transports your taste buds straight to the tropics. The crispy coating of coconut gives each shrimp a satisfying crunch while the sweet chili mayo adds a creamy, tangy contrast that makes this dish incredibly irresistible. Perfect for a snack, an appetizer, or even a main course, this dish brings a fun twist to your dining experience.
Why We Love This Coconut Shrimp with Sweet Chili Mayo
There’s something truly special about coconut shrimp with sweet chili mayo. First, the combination of flavors and textures is nothing short of amazing. The shrimp, lightly breaded in a combination of coconut and breadcrumbs, delivers a perfect crunch with every bite. The contrasting sweetness and slight heat of the chili mayo complement the shrimp flawlessly, making it an utterly delightful pairing.
This dish also impresses visually. The golden-brown hue of the shrimp against the creamy dipping sauce creates a feast for the eyes, making it perfect for serving at gatherings or special occasions. Furthermore, it’s a relatively simple recipe to prepare, allowing you to enjoy a gourmet experience without spending all day in the kitchen. Whether you are entertaining guests or indulging in a personal treat, this coconut shrimp will undoubtedly steal the show.
Ingredients for Coconut Shrimp with Sweet Chili Mayo
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- Oil for frying
For the sweet chili mayo:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
- 1 teaspoon garlic powder
- Salt to taste
Directions
- Start by prepping the shrimp. Ensure they are peeled and deveined, then pat them dry with paper towels to remove excess moisture.
- Set up your breading station: Place flour, salt, and pepper in one shallow dish. In another dish, beat the eggs. In a third dish, combine the shredded coconut and panko breadcrumbs.
- Dredge each shrimp in the flour mixture first, shaking off any excess. Dip it in the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp in the coconut and panko mixture, pressing gently to adhere.
- Heat oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan generously.
- Once the oil is hot, carefully add the breaded shrimp in batches to avoid overcrowding. Cook for about 2-3 minutes on each side or until they are golden brown and crispy.
- Use a slotted spoon to remove the shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Meanwhile, prepare the sweet chili mayo by whisking mayonnaise, sweet chili sauce, lime juice, garlic powder, and a pinch of salt in a small bowl until smooth.
- Serve the crispy coconut shrimp hot with the sweet chili mayo on the side for dipping.
How to Serve Coconut Shrimp with Sweet Chili Mayo
Coconut shrimp with sweet chili mayo shines when served with a few garnishes and sides. Consider presenting them on a large platter, decorated with lime wedges and fresh cilantro for a burst of color. The brightness of the limes accentuates the flavors of the shrimp, while cilantro adds a refreshing aroma.
This dish works excellently as an appetizer for parties. You can serve it alongside a variety of dipping sauces to please different palates, such as a tangy mango salsa or a simple spicy ketchup. If you decide to use this coconut shrimp as a main dish, pair it with a light salad, perhaps a refreshing coleslaw or a zesty tropical fruit salad.
The flavors of the shrimp pair well with a coconut rice dish, which complements the shrimp’s crunchiness and enhances the tropical theme. For an elegant touch, serve the shrimp in individual bowls alongside servings of the dipping sauce, allowing guests to relish the experience at their own pace.
Expert Tips for Coconut Shrimp with Sweet Chili Mayo
To achieve the best results with your coconut shrimp, keep a few expert tips in mind. Start by ensuring your shrimp are dry before breading. Excess moisture can prevent the coating from adhering properly, leading to soggy shrimp instead of a crispy finish.
When it comes to frying, use an oil with a high smoke point, such as vegetable oil or canola oil. This prevents burning and ensures even cooking. The oil should be hot enough that the shrimp sizzle immediately when added. If the temperature is too low, the shrimp will absorb more oil and become greasy.
Don’t crowd the pan while frying; this decreases the oil temperature and results in uneven cooking. Instead, cook the shrimp in batches to maintain that perfect golden crunch. Once cooked, you can keep the shrimp warm in a low oven while you finish the rest.
For the sweet chili mayo, adjust the heat to your liking by adding more or less chili sauce. If you enjoy a fresh twist, consider adding finely chopped cilantro or mint to the mayo for an extra layer of flavor that brightens the dish.
How to Store Coconut Shrimp with Sweet Chili Mayo
If you find yourself with leftovers of the delicious coconut shrimp with sweet chili mayo, proper storage is key to enjoying them later. Allow the shrimp to cool completely before placing them in an airtight container. Store in the refrigerator and consume within three days for the best quality.
When reheating, the goal is to retain that delightful crunch. Avoid microwaving as it tends to make the shrimp soggy. Instead, heat them in an oven at 350°F (175°C) for about 10 minutes or until heated through. This retains the crispiness of the coating.
The sweet chili mayo should also be stored in an airtight container in the refrigerator. It can last for up to a week, adding a touch of deliciousness to other meals or snacks during the week.
Variations of Coconut Shrimp with Sweet Chili Mayo
While the classic coconut shrimp with sweet chili mayo offers a tantalizing experience, there are numerous ways to put your spin on this dish. Consider experimenting with different coatings. For instance, you can use crushed cornflakes or even add spices like paprika and cayenne pepper to the flour mixture for a kick.
If you’re feeling adventurous, think about using different proteins. Chicken tenders coated in the same coconut mixture panning out similar results, delivering crispy bites that are just as satisfying. You can even try using firm tofu cut into strips for a vegetarian option that shines.
For the sweet chili mayo, adjust the flavor profile by incorporating various ingredients. Adding grated ginger or a splash of soy sauce can create an exciting fusion of flavors. Use Greek yogurt instead of mayonnaise for a lighter, tangy version that also boosts the nutritional value.
Finally, consider serving the shrimp in different ways. Jumbo shrimp can be grilled or roasted instead of fried, resulting in a healthier version that still maintains the delicious tropical flavor profile.
FAQ about Coconut Shrimp with Sweet Chili Mayo
What is coconut shrimp with sweet chili mayo?
Coconut shrimp with sweet chili mayo is a delightful dish featuring breaded shrimp coated in shredded coconut, served with a creamy and tangy sweet chili dipping sauce.
How do you make the sweet chili mayo for coconut shrimp?
To make sweet chili mayo, simply mix mayonnaise, sweet chili sauce, lime juice, and garlic powder in a bowl until smooth and well combined.
Can I make coconut shrimp in the oven instead of frying them?
Yes, you can bake coconut shrimp. Preheat your oven to 400°F (200°C) and spread the breaded shrimp on a baking sheet. Spray them lightly with cooking spray and bake for about 15-20 minutes or until golden brown.
What types of shrimp work best for this recipe?
Large or jumbo shrimp are the best choices for coconut shrimp. They have a better texture and flavor when breaded and fried, giving you a satisfying crunch in every bite.
How do I ensure my coconut shrimp stays crispy?
To maintain the crispy texture, fry the shrimp in hot oil without overcrowding the pan. Drain them on paper towels after frying and serve them immediately.
Can the sweet chili mayo be made in advance?
Yes, you can make sweet chili mayo in advance. Store it in an airtight container in the refrigerator for up to a week. It enhances flavors as it sits, making it even tastier.