Coconut Shrimp with Sweet Chili Mayo

A wooden cutting board topped with lots of fried food.

Coconut Shrimp with Sweet Chili Mayo

Servings 4 Servings


  • 1 pound jumbo shrimp, peeled, deveined, and patted dried
  • 1 (13.5 oz) can full-fat coconut milk
  • ½ cup all-purpose flour
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • 2 eggs
  • 1 cup sweetened shredded coconut
  • ¾ cup panko breadcrumbs
  • canola or vegetable oil, for frying
  • Sweet Chili Mayo:
  • 1 cup mayonnaise
  • ½ lime, zested and juiced
  • ¼ cup sweet chili sauce
  • 1 cloves garlic paste or minced raw garlic
  • Garnishes:
  • lime wedges
  • chopped fresh cilantro


  • Marinate the shrimp in the coconut milk for 15 minutes. Discard all but 3 tablespoons of the coconut milk.
  • Meanwhile make the sweet chili mayo. Combine the mayonnaise, lime zest, lime juice, sweet chili sauce, and garlic. Stir until smooth. Set aside until ready to use.
  • Set up your breading station with 3 medium bowls. Combine flour, salt, pepper, and paprika in one. Beat the eggs with the remaining 3 tablespoons of the coconut marinade in the second bowl. Combine Panko and coconut flakes in the third bowl.
  • Working in batches, coat the shrimp in the flour mixture, then dip in the egg and coconut mixture (drain off the excess liquid), and then coat in the panko and coconut flake mixture. Coat the shrimp really well and transfer to a sheet pan.
  • Heat a large 12” skillet over medium heat. Add enough oil to cover the bottom of the skillet. Once the oil is hot, add about 5 to 6 shrimp without overcrowding the pan. Fry the shrimp about 2-3 minutes on each side, or until golden and cooked through.
  • Transfer the shrimp to a cooling rack and immediately season with a pinch of salt. Continue to cook the remaining shrimp.
  • Serve with the sweet chili mayo and lime wedges alongside. Garnish with fresh lime zest and cilantro, if desired. Enjoy!