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Crispy Coconut Shrimp with Sweet Chili Mayo

A pile of golden brown crispy coconut shrimp served with a side of orange dipping sauce, not ricotta dip.
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Make restaurant-style crispy coconut shrimp at home. This recipe uses a double-dredge method for maximum crunch and includes a simple, flavorful sweet chili mayonnaise dipping sauce.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1/4 teaspoon cayenne pepper
  • Vegetable oil, for frying
  • For the Dipping Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp by patting them completely dry with paper towels. This step helps the coating stick.
  2. Set up a standard breading station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. In the third dish, combine the shredded coconut, panko breadcrumbs, salt, pepper, and cayenne pepper.
  3. Dredge each shrimp first in the flour, shaking off any excess.
  4. Dip the floured shrimp into the beaten egg, allowing excess to drip off.
  5. Press the shrimp firmly into the coconut-panko mixture, coating all sides evenly. Place coated shrimp on a plate.
  6. Prepare the dipping sauce by whisking together the mayonnaise, sweet chili sauce, and lime juice in a small bowl. Set aside.
  7. Heat about 2 inches of vegetable oil in a deep skillet to 350 degrees Fahrenheit. Use a thermometer to monitor the temperature.
  8. Carefully place 6 to 8 shrimp into the hot oil, ensuring you do not overcrowd the pan.
  9. Fry for 2 to 3 minutes per side, until the coating is golden brown and crispy.
  10. Remove the cooked shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  11. Serve the hot, crispy coconut shrimp immediately with the prepared sweet chili mayo.

Notes

  • For an air fryer version, spray the coated shrimp lightly with cooking spray and cook at 380 degrees Fahrenheit for 8 to 10 minutes, flipping halfway through.
  • To make the shrimp extra crispy, chill the coated shrimp on a baking sheet in the refrigerator for 15 minutes before frying.
  • If you prefer a spicier sauce, add 1 teaspoon of sriracha to the dipping sauce mixture.

Nutrition

Find it online: https://tastetaught.com/ricotta-dip-recipe/