Crispy Coconut Shrimp with Sweet Chili Mayo Dip
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Make restaurant-style crispy coconut shrimp at home. This recipe yields crunchy shrimp coated in sweet coconut flakes, served with a simple, tangy sweet chili mayonnaise dipping sauce.
Ingredients
Instructions
Prepare the shrimp: Pat the peeled and deveined shrimp very dry with paper towels.
Set up a three-stage breading station: Place flour seasoned with salt and pepper in the first shallow dish. Whisk the eggs in the second dish. Mix the panko breadcrumbs and shredded coconut in the third dish.
Dredge each shrimp first in the flour, shaking off excess. Dip the floured shrimp into the egg wash, letting excess drip off. Finally, press the shrimp firmly into the coconut-panko mixture until fully coated. Place coated shrimp on a tray.
Make the dip: Whisk together the mayonnaise, sweet chili sauce, sriracha (if using), and lime juice in a small bowl. Refrigerate until serving.
Cook the shrimp (Frying Method): Heat 2 inches of oil in a deep skillet to 350°F (175°C). Fry the shrimp in batches for 2 to 3 minutes per side until golden brown and cooked through. Remove and drain on a wire rack or paper towels.
Cook the shrimp (Air Fryer Method): Preheat the air fryer to 380°F (195°C). Lightly spray the coated shrimp with cooking spray. Air fry for 8 to 10 minutes, flipping halfway, until golden brown and crispy.
Serve the hot coconut shrimp immediately with the chilled sweet chili mayo dip.
