Crispy Coconut Shrimp with Creamy Sweet Chili Sauce

by

Crispy Coconut Shrimp with Creamy Sweet Chili Sauce

Golden, crispy, and full of tropical flavor, these coconut shrimp are an easy restaurant-style appetizer or main dish you can make at home in just 25 minutes.

If you’re looking for the perfect seafood appetizer that’s sweet, crunchy, and full of flavor, this coconut shrimp recipe is a must-try. Jumbo shrimp are coated in a crispy coconut and panko mixture, then quickly fried until golden brown. Serve them with a creamy sweet chili dipping sauce for a mouthwatering combination of textures and tastes. Whether you’re hosting a gathering or craving something special, these shrimp are guaranteed to impress.

Ingredients

Serves 4

For the Coconut Shrimp:

  • ⅓ cup all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten
  • ¾ cup panko breadcrumbs
  • 1 cup unsweetened shredded coconut
  • 1 pound large shrimp, peeled and deveined (tail-on or off)

For the Dipping Sauce:

  • 6 tablespoons mayonnaise
  • 3 tablespoons Thai sweet chili sauce
  • 1 teaspoon Sriracha (adjust to taste)

Instructions

1. Prepare the Breading Station

Set up three shallow bowls:

  • In the first, mix the flour with salt and pepper.
  • In the second, beat the eggs and season with a pinch of salt.
  • In the third, combine the panko breadcrumbs with the shredded coconut.

2. Bread the Shrimp

One at a time, dredge each shrimp in the flour mixture, then dip into the beaten eggs, and finally press into the coconut-panko mixture, coating well. Place breaded shrimp on a wire rack and repeat until all are coated.

3. Fry Until Golden

In a deep-sided skillet or pot, heat about 2 inches of oil over medium-high heat (ideally to 350°F/175°C). Fry shrimp in batches (5–6 at a time) to avoid overcrowding. Cook for 2 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

4. Mix the Dipping Sauce

While the shrimp cook, stir together the mayonnaise, Thai sweet chili sauce, and Sriracha in a small bowl until smooth and creamy.

5. Serve

Serve the hot coconut shrimp with the dipping sauce on the side. Garnish with fresh lime wedges or chopped cilantro for extra brightness, if desired.

Tips for Success

  • Use jumbo shrimp for the best texture and presentation.
  • Thaw frozen shrimp completely and pat them dry before coating to ensure crispness.
  • Fry in coconut oil for an added layer of rich coconut aroma and taste.
  • Want to bake them? Arrange coated shrimp on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping halfway through.

Suggested Sides

  • Tropical rice with pineapple and lime
  • Fresh mango avocado salsa
  • Cucumber salad with sesame vinaigrette

Nutrition Information (per 5 oz serving)

  • Calories: 476
  • Carbohydrates: 34g
  • Protein: 22g
  • Fat: 28g
  • Saturated Fat: 11g
  • Sugar: 17g
  • Fiber: 2g
  • Cholesterol: 234mg
  • Sodium: 1102mg

Nutritional information is approximate and may vary based on ingredients and preparation methods.

Leave a Comment