Homemade crispy coconut shrimp dipped in a creamy chipotle mayo! Such a fun appetizer to make before the summer ends. Jumbo shrimp get coated in a coconut-packed batter then pan-fried until golden brown. The chipotle mayo sauce comes together really quickly with a little lime, paprika, and crushed chipotle pepper. These shrimp are absolutely addicting, simple to make, and a recipe everyone is going to love!
September is here and I am SO ready to dive into apple season and all the fall comfort foods. The weather is turning just a little chillier, and it definitely feels like time to start embracing the autumn season (my very favorite).
But first…there are a few last minute end of summer recipes I never got around to sharing in August (lots going on over here – been in the process of moving and working on some fun projects behind the scenes) that I just have to share. And they’re too good to hold on to until next year.
So for those of you who want to savor summer a little longer, this coconut shrimp recipe is for you!
coconut shrimp – the details
I’ve always loved coconut shrimp and have been wanting to make a recipe of my own for a while. A few weeks back, we were cooking up a Carribean-style meal for our Sunday dinner at home with the fam, and coconut shrimp sounded like the perfect appetizer to go along with the jerk-spiced flank steak, cilantro rice, avocado dip, and stewed black beans for dinner.
And they turned out to be such a hit with my family and pretty simple to make, too. You’ll start with jump shrimp and submerge them in an egg + coconut milk mixture. After about 15 minutes of soaking (to really infuse that coconut flavor), you’ll dip them in another mixture of flour + shredded coconut flakes. From here, they just need a quick pan-fry to become golden brown and cooked through.
The key? Sprinkle the coconut shrimp with a good pinch of salt immediately after they’re transferred out of the pan. When the shrimp are hot, they’ll absorb the salt and become really flavorful instead of the salt just sliding right off.
And of course, all coconut shrimp needs a really good dipping sauce. Mine is a simple mix of mayo, lime, crushed chipotle pepper, and paprika. It’s creamy, a little spicy, and gives the shrimp just what it needs to become absolutely addicting.
Definitely one to make before the summer *officially* ends!! Serve it as an app, or maybe turn it into dinner by adding a big salad and some rice alongside.Print
Crispy Coconut Shrimp with Chipotle Mayo
crispy pan-fried coconut shrimp dipped in a creamy lime chipotle mayo sauce
servings: 4 (dinner portions) – 6 (appetizer portions)
- 2 eggs
- 1 (13.5 fl oz) can coconut milk
- 1 tsp kosher salt, plus more as needed
- 2 lbs jumbo deveined shrimp, peeled + pat dry
- 2 cups (1 lb) mayonnaise
- 1 lime, zested + juiced
- 2 tsp crushed chipotle pepper
- 1 tsp smoked paprika
- 1 ½ cups all-purpose flour
- ½ cup unsweetened finely shredded coconut
- ½ cup vegetable oil
- garnishes: lime wedges + cilantro leaves
- Beat the eggs in a large mixing bowl. Whisk in the coconut milk and salt. Add the shrimp and toss well to coat. Let the shrimp sit submerged for 15 minutes.
- Meanwhile, combine the mayonnaise, lime zest, lime juice, crushed chipotle pepper, smoked paprika, and a pinch of salt in another mixing bowl. Whisk together until smooth. Set aside.
- Mix the flour and shredded coconut in a shallow bowl. Working in batches, transfer the shrimp to the flour mixture, draining off the excess liquid. Use your dry hand to coat the shrimp really well. Transfer the fully coated shrimp to a sheet pan.
- Heat a large 12” skillet over medium heat. Add the oil. Once the oil is hot, work in batches to pan-fry the shrimp, about 2-3 minutes on each side, or until golden and cooked through.
- Transfer the shrimp to a plate lined with paper towels and immediately season with a pinch of salt. Continue to cook the remaining shrimp. Serve with the chipotle mayo and lime wedges alongside. Garnish with cilantro.
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