Coconut Shrimp with Sweet Chili Mayo
Coconut shrimp with sweet chili mayo is a delectable dish that perfectly combines the flavors of the tropics with a touch of crunchy goodness. Perfect as an appetizer or a main dish, this recipe features succulent shrimp coated in crispy coconut and fried until golden brown, accompanied by a sweet and spicy dipping sauce. You’ll find that this dish not only delivers on flavor but also offers a satisfying texture that will leave your guests craving more. Let’s dive into this easy recipe!
Why You Will Love This Recipe
This coconut shrimp recipe is not only simple to prepare, but it also delivers a striking contrast of flavors and textures that are sure to impress. The sweetened shredded coconut offers a delightful crunch that pairs beautifully with the tender shrimp, while the sweet chili mayo adds a layer of creamy spice. Ideal for parties, family dinners, or a cozy night in, these shrimp are a great way to bring a taste of the coast to your table. Plus, you can easily adjust the spice level to suit your palate, making it customizable for everyone!
Ingredients
Gathering the right ingredients is crucial for making successful coconut shrimp. Here’s what you will need:
- 1 pound large shrimp, peeled and deveined (tails on or off, your preference)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 large eggs, lightly beaten
- 2 cups sweetened shredded coconut
- Vegetable oil, for frying
- Optional: Lime wedges for serving
For the Sweet Chili Mayo
This delightful sauce is the perfect companion for your coconut shrimp:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce (adjust to taste)
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar (optional, for extra tang)
Instructions
Step 1: Begin by preparing the shrimp. Ensure they are thoroughly dried using paper towels; this helps the coating stick better during the frying process. Patting them dry is a crucial step that should not be overlooked.
Step 2: Next, season the flour. In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, and paprika. This mixture will give your shrimp a flavorful base before they are coated in coconut.
Step 3: Set up your dredging station with three shallow dishes lined up. One should contain the seasoned flour from step 2, the second the lightly beaten eggs, and the third the sweetened shredded coconut ready for coating the shrimp.
Step 4: Dredge the shrimp. Start by coating each shrimp in the flour mixture so that it is fully covered. Next, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, roll the shrimp in the shredded coconut, pressing gently to make sure the coconut adheres well to the shrimp.
Step 5: Heat vegetable oil in a large skillet or deep fryer, aiming for a temperature of about 350°F (175°C). It’s important not to overcrowd the pan—fry the shrimp in batches as needed. Cook each shrimp for about 2-3 minutes on each side or until they are golden brown and fully cooked (the shrimp should be opaque and pink).
Step 6: Once cooked, carefully remove the shrimp from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil. This will help maintain their crispiness.
Step 7: While the shrimp is frying, prepare your sweet chili mayo. In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and rice vinegar if desired. Taste the sauce and feel free to adjust the sweetness or spiciness to fit your tastes.
Step 8: Serve the coconut shrimp immediately while they are hot and crispy. Offer the sweet chili mayo for dipping alongside lime wedges if you like. This dish is best enjoyed fresh but can be stored in the fridge for up to two days.
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 using.
What can I serve with coconut shrimp?
Coconut shrimp pairs well with tropical sides such as rice, salads, or even a refreshing fruit salsa.
Can I bake the coconut shrimp instead of frying?
Yes, you can bake the shrimp! Preheat your oven to 400°F (200°C) and place the coated shrimp on a baking sheet. Spray lightly with cooking oil and bake for 15-20 minutes, flipping halfway through, until golden brown.
How do I make the sweet chili mayo spicier?
To enhance the spice, you can add a dash of sriracha or cayenne pepper to the sweet chili mayo mix according to your taste preference.
How can I store leftover coconut shrimp?
Leftover coconut shrimp should be placed in an airtight container in the fridge and consumed within two days. Reheat in the oven to regain their crispiness.
Conclusion
Coconut shrimp with sweet chili mayo is a versatile culinary delight that tantalizes the taste buds. Whether you’re hosting a party or simply treating yourself to a tropical meal at home, this dish is sure to impress. With its easy preparation and the option to customize, it’s a go-to recipe that will enhance any dining experience. Enjoy the crunch and flavor that this delightful dish brings to your table!
