Easy Coconut Shrimp with Chipotle Mayo Sauce

Name: Easy Coconut Shrimp with Chipotle Mayo Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb large Wild Gulf Shrimp; ½ cup all-purpose flour; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; 2 large eggs; 1 cup panko breadcrumbs; 1 cup shredded sweetened coconut; Vegetable oil, for frying (or spray oil if baking); ½ cup mayonnaise; 1–2 chipotle peppers in adobo sauce, finely minced; 1 tsp lime juice; ½ tsp honey (optional); Pinch of salt; Lime wedges, for serving

Coconut and panko give wild Gulf shrimp an extra-crisp, lightly sweet crust that is made for dipping. Smoky chipotle mayo with lime and honey brings just enough heat to balance every crunchy bite.

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AmericanAppetizer

Easy Coconut Shrimp with Chipotle Mayo Sauce

Author:

Declan Chapin, Premier Catch

No ratings yet

Servings

Prep Time

20 minutes

Cook Time

10 minutes

Make crispy, golden coconut shrimp at home with this easy recipe! Juicy shrimp are coated in shredded coconut and panko, fried or baked to perfection, and served with a smoky chipotle mayo dipping sauce. A quick, crowd-pleasing appetizer or main dish ready in under 30 minutes.

Ingredients

For the Coconut Shrimp:

1 lb large Wild Gulf Shrimp
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
2 large eggs
1 cup panko breadcrumbs
1 cup shredded sweetened coconut
Vegetable oil, for frying (or spray oil if baking)

For the Chipotle Mayo Sauce:

½ cup mayonnaise
1–2 chipotle peppers in adobo sauce, finely minced
1 tsp lime juice
½ tsp honey (optional)
Pinch of salt
Lime wedges, for serving

Directions

In a small bowl, whisk together mayonnaise, chipotle peppers, lime juice, honey (if using), and a pinch of salt.
Adjust spice level to taste. Refrigerate until ready to serve.
Place flour, salt, pepper, and garlic powder in one shallow bowl.
Beat eggs in a second bowl.
Mix panko breadcrumbs and shredded coconut in a third bowl.
Pat the shrimp dry with paper towels.
Dredge each shrimp in flour, dip in egg, then coat with the coconut-panko mixture.
Place on a parchment-lined baking sheet.
To Fry: Heat 1–2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side, until golden and cooked through. Drain on paper towels.
Or, to Bake: Preheat oven to 425°F (220°C). Arrange shrimp on a baking sheet, spray lightly with oil, and bake for 10–12 minutes, flipping halfway.
Plate the crispy shrimp and serve immediately with chipotle mayo dipping sauce and lime wedges.

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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