Coconut Shrimp with Sweet Chili Sauce

Introduction

Coconut Shrimp with Sweet Chili Sauce is a crispy, tropical-inspired appetizer that’s both visually stunning and irresistibly delicious. Imagine plump, juicy shrimp coated in a light batter, rolled in sweet, toasted coconut, and fried to golden perfection. Paired with a vibrant sweet chili sauce, every bite delivers a perfect balance of crunch, sweetness, and subtle heat.

This dish is a showstopper at parties, dinners, or casual gatherings. It’s simple enough to make at home, yet it feels like something you’d order at a high-end restaurant. The tropical notes from the coconut combined with the tangy, slightly spicy dipping sauce make it a must-try recipe for seafood lovers.

Why I Love This Recipe

I love this recipe because it brings a little island getaway to your kitchen. The shrimp stay tender and juicy while the coconut crust adds an exciting, sweet crunch. The aroma of toasted coconut as it fries is irresistible and fills your kitchen with a tropical vibe.

The sweet chili sauce complements the coconut perfectly, providing a balance of sweetness, tang, and mild spice that enhances—but doesn’t overpower—the shrimp. It’s one of those dishes that’s fun to make, fun to eat, and makes everyone at the table smile.

Why It’s a Must-Try Dish

• Flavor Explosion: Sweet, salty, tangy, and slightly spicy all at once.
• Crowd-Pleaser: Perfect for parties, appetizers, or casual dinners.
• Quick to Prepare: Ready in under 40 minutes.
• Visual Appeal: Golden coconut coating looks beautiful on any plate.
• Versatile: Can be served with salads, rice, or simply as finger food.

Preparation Time and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 10–12 minutes
• Total Time: 25–27 minutes

Servings and Nutrition

• Servings: 4
• Calories per Serving: ~350 kcal
• Course: Appetizer / Main Course
• Cuisine: Tropical / Asian-inspired

Ingredients

For the Coconut Shrimp:

• 1 lb (450 g) large shrimp, peeled and deveined, tails left on
• ½ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large eggs
• ½ cup unsweetened shredded coconut
• ½ cup panko breadcrumbs
• Vegetable oil for frying

For the Sweet Chili Sauce:

• ½ cup sweet chili sauce (store-bought or homemade)
• 1 tablespoon lime juice
• 1 teaspoon soy sauce (optional)
• 1 teaspoon finely chopped fresh cilantro (optional)

Cooking Directions

1. Prepare the Dredging Station:
   In three shallow bowls, place:
   • Bowl 1: Flour mixed with salt and pepper
   • Bowl 2: Beaten eggs
   • Bowl 3: Shredded coconut mixed with panko breadcrumbs
2. Coat the Shrimp:
   • Dredge each shrimp first in flour, shaking off excess.
   • Dip in beaten egg, letting excess drip off.
   • Roll in coconut-panko mixture until fully coated.
3. Heat the Oil:
   • In a large skillet or deep fryer, heat 1–2 inches of vegetable oil to 350°F (175°C).
4. Fry the Shrimp:
   • Fry shrimp in batches for 2–3 minutes per side, until golden brown and crispy.
   • Remove with a slotted spoon and drain on paper towels.
5. Prepare the Sweet Chili Sauce:
   • In a small bowl, mix sweet chili sauce, lime juice, soy sauce, and cilantro. Adjust seasoning to taste.
6. Serve:
   • Serve the coconut shrimp hot with sweet chili sauce on the side.

Step-by-Step Preparation Method

1. Peel and devein shrimp, leaving tails on.
2. Set up three bowls for dredging: flour, egg, coconut-panko mix.
3. Coat shrimp in flour → egg → coconut-panko.
4. Heat oil in skillet or deep fryer to 350°F (175°C).
5. Fry shrimp 2–3 minutes per side until golden. Drain on paper towels.
6. Mix sweet chili sauce, lime juice, and optional soy sauce/cilantro.
7. Serve shrimp with sauce immediately.

How to Serve

• Serve as an appetizer with cocktail picks.
• Pair with jasmine rice or a fresh green salad for a light main course.
• Garnish with lime wedges and extra cilantro for visual appeal.
• For parties, place on a platter with individual dipping bowls.

Recipe Tips

• Don’t overcrowd the pan: Fry in batches to maintain oil temperature and crispiness.
• Dry shrimp well: Pat shrimp dry before coating to ensure batter sticks.
• Use panko: Gives extra crunchiness compared to regular breadcrumbs.
• Keep warm: Place fried shrimp in a 200°F (95°C) oven while frying remaining batches.

Variations

1. Baked Version: Bake shrimp at 400°F (200°C) for 12–15 minutes, flipping halfway.
2. Spicy Coconut Shrimp: Add ½ teaspoon cayenne or chili powder to the flour mixture.
3. Honey-Lime Dipping Sauce: Substitute sweet chili sauce with honey, lime juice, and a dash of chili flakes.
4. Asian-Inspired: Toss fried shrimp in a mixture of hoisin sauce and sriracha for a sticky, flavorful coating.

Freezing and Storage

• Freezing: Shrimp can be breaded and frozen raw for up to 2 months. Freeze on a tray, then transfer to a zip-lock bag.
• Storage: Cooked shrimp can be refrigerated for 2–3 days in an airtight container. Reheat in a hot oven to maintain crispiness.

Special Equipment Needed

• Deep fryer or large skillet
• Slotted spoon or tongs
• Shallow bowls for dredging
• Paper towels for draining

Conclusion

Coconut Shrimp with Sweet Chili Sauce is crunchy, flavorful, and utterly addictive. The combination of crispy coconut coating, tender shrimp, and tangy-sweet dipping sauce makes it a perfect appetizer or main course. Quick to make, visually stunning, and bursting with tropical flavors, this dish is ideal for family dinners, parties, or any occasion where you want a crowd-pleasing seafood dish. Once you try it, it’s sure to become a favorite recipe to make again and again.

Print Recipe

Coconut Shrimp with Sweet Chili Sauce

Author: Laura Bennett Courses: Appetizer & Snacks

Difficulty: Beginner Prep Time 15 mins Cook Time 12 mins Total Time 27 mins

Servings: 4 Calories: r Serving: ~350 kcal

Description

Coconut Shrimp with Sweet Chili Sauce is a crispy, tropical-inspired appetizer that’s both visually stunning and irresistibly delicious. Imagine plump, juicy shrimp coated in a light batter, rolled in sweet, toasted coconut, and fried to golden perfection.

Ingredients

Scale

1/2x 1x 2x 3x

For the Coconut Shrimp:

• 1 lb (450 g)
• ½ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large eggs
• ½ cup unsweetened shredded coconut
• ½ cup panko breadcrumbs
• Vegetable oil for frying

For the Sweet Chili Sauce:

• ½ cup sweet chili sauce (store-bought or homemade)
• 1 tablespoon lime juice
• 1 teaspoon soy sauce (optional)
• 1 teaspoon finely chopped fresh cilantro (optional)

Instructions

1. Prepare the Dredging Station: In three shallow bowls, place: Bowl 1: Flour mixed with salt and pepper, Bowl 2: Beaten eggs, Bowl 3: Shredded coconut mixed with panko breadcrumbs
2. Coat the Shrimp: Dredge each shrimp first in flour, shaking off excess. Dip in beaten egg, letting excess drip off. Roll in coconut-panko mixture until fully coated.
3. Heat the Oil: In a large skillet or deep fryer, heat 1–2 inches of vegetable oil to 350°F (175°C).
4. Fry the Shrimp: Fry shrimp in batches for 2–3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Prepare the Sweet Chili Sauce: In a small bowl, mix sweet chili sauce, lime juice, soy sauce, and cilantro. Adjust seasoning to taste.
6. Serve: Serve the coconut shrimp hot with sweet chili sauce on the side.

Keywords: Coconut Shrimp with Sweet Chili Sauce