Easy Coconut Shrimp with Chipotle Mayo Sauce
Declan Chapin
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
Directions
- In a small bowl, whisk together mayonnaise, chipotle peppers, lime juice, honey, 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.
- 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.
- 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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