Crispy Coconut Shrimp with Sweet Chili Sauce

Crispy coconut shrimp with sweet chili sauce is a tropical-inspired appetizer or snack that’s crispy, golden, and bursting with flavor. The shrimp are coated in panko breadcrumbs and shredded coconut, then fried or baked to perfection for a crunchy exterior and tender, juicy interior.

Paired with a sweet and spicy chili dipping sauce, this dish is addictive, colorful, and perfect for entertaining. Whether you’re preparing for a party, weeknight dinner, or special occasion, these coconut shrimp are sure to impress.

The best part is that this recipe can be made in the oven or air fryer, making it versatile and healthier than traditional deep-fried versions.

Why I Love This Recipe

I love this recipe because it’s a perfect balance of crunch, sweetness, and subtle spice. The coconut adds a tropical twist, while the sweet chili sauce gives just the right amount of heat and tang.

It’s elegant enough for a dinner party, yet simple enough for a weeknight treat.

Why It’s a Must-Try Dish

This dish is a must-try because it transforms simple shrimp into a gourmet appetizer. The combination of crispy texture, coconut flavor, and sweet-spicy sauce makes it absolutely irresistible.

It’s ideal for those who love finger foods with a tropical flair, and it’s guaranteed to wow guests and family alike.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 10–12 minutes (air fryer) or 12–15 minutes (oven)
• Total Time: 25–30 minutes

Servings and Calories

• Servings: 4 (about 4–5 shrimp per person)
• Calories: ~250 per serving

Course: Appetizer / Snack

Cuisine: American / Tropical

Ingredients

For the Shrimp:

• 1 lb (450 g) large shrimp, peeled and deveined
• ½ cup all-purpose flour
• 2 large eggs, beaten
• ¾ cup panko breadcrumbs
• ¾ cup sweetened shredded coconut
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp paprika (optional, for color)
• Cooking spray or oil (for air fryer or baking sheet)

For the Sweet Chili Sauce:

• ½ cup sweet chili sauce (store-bought or homemade)
• 1 tsp lime juice
• ½ tsp soy sauce (optional)
• Red pepper flakes (optional, for extra heat)

Step-by-Step Preparation Method

Step 1: Preheat the Oven or Air Fryer

• Oven: Preheat to 400°F (200°C).
• Air Fryer: Preheat to 390°F (200°C) for 5 minutes.

Step 2: Prepare the Coatings

1. In a shallow bowl, place flour.
2. In a second bowl, beat the eggs.
3. In a third bowl, combine panko, shredded coconut, salt, pepper, and paprika.

Step 3: Coat the Shrimp

1. Dredge each shrimp in flour, shaking off excess.
2. Dip into the beaten eggs.
3. Press into the panko-coconut mixture until fully coated.

Step 4: Cook the Shrimp

Air Fryer Method:

• Lightly spray the air fryer basket with cooking spray.
• Place shrimp in a single layer, leaving space between each piece.
• Air fry at 390°F (200°C) for 10–12 minutes, flipping halfway, until golden brown and crispy.

Oven Method:

• Line a baking sheet with parchment paper and lightly grease.
• Arrange shrimp in a single layer.
• Bake at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden and crispy.

Step 5: Make the Sweet Chili Sauce

• In a small bowl, mix sweet chili sauce, lime juice, and soy sauce (if using).
• Add red pepper flakes for extra heat, if desired.

Step 6: Serve

• Arrange shrimp on a platter and serve with sweet chili sauce on the side for dipping.
• Garnish with lime wedges or chopped cilantro for presentation.

How to Serve

• Serve hot as an appetizer, snack, or party finger food.
• Pair with tropical salads, jasmine rice, or stir-fried vegetables for a full meal.
• Offer extra sweet chili sauce for dipping.

Recipe Tips

• Dry the shrimp well to ensure coatings stick and fry evenly.
• Use panko for extra crunch.
• Spray lightly with oil to help crispiness in the air fryer.
• Don’t overcrowd the basket or baking sheet; cook in batches if necessary.
• Serve immediately for best texture.

Variations

1. Spicy Coconut Shrimp: Add cayenne pepper to the panko mixture.
2. Almond-Crusted Shrimp: Replace half the coconut with finely chopped almonds.
3. Honey-Lime Glaze: Drizzle baked shrimp with honey-lime sauce instead of sweet chili.
4. Teriyaki Coconut Shrimp: Toss cooked shrimp in teriyaki sauce for an Asian twist.
5. Air-Fried or Deep-Fried: Adjust cooking method based on preference.

Freezing and Storage

• Storage: Keep cooked shrimp in an airtight container in the fridge for up to 2 days.
• Freezing: Freeze cooked shrimp in a freezer-safe container for up to 1 month. Reheat in the oven or air fryer at 350°F (175°C) until warmed.

Special Equipment Needed

• Air fryer or oven
• Mixing bowls
• Baking sheet or air fryer basket
• Tongs
• Parchment paper (for oven method)

Conclusion

Crispy Coconut Shrimp with Sweet Chili Sauce is a tropical, crispy, and irresistible appetizer. Perfectly crunchy shrimp paired with a sweet and spicy dipping sauce makes it a party favorite and weeknight delight. Quick, easy, and customizable, this recipe is a must-try for seafood lovers and anyone who enjoys crispy, flavorful finger foods.