Print

Coconut Shrimp with Sweet Chili Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

Crispy and flavorful Coconut Shrimp served with a tangy and sweet chili dipping sauce. This easy-to-make appetizer features large shrimp coated in a crunchy mixture of panko breadcrumbs and unsweetened coconut shavings, fried to golden perfection, and complemented by a vibrant homemade sweet chili sauce with a hint of garlic and fresh cilantro. Perfect for entertaining or a delicious snack.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Ingredients

Shrimp and Coating

  • 24 ounces large shrimp (peeled with tail on, about 40 shrimp)
  • 1 cup unsweetened coconut shavings
  • 1 cup panko breadcrumbs
  • 1 cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika powder
  • 1 teaspoon salt
  • 1 egg
  • 1/4 cup milk
  • Vegetable oil for frying (canola or coconut oil)

Sweet Chili Sauce

  • 1 teaspoon garlic paste or finely minced garlic
  • 1/2 cup sweet chili sauce
  • Juice from 1/2 lime
  • Handful of freshly chopped cilantro (minced)

Instructions

  1. Heat oil: Heat vegetable oil to 350°F in a deep-frying pan or Dutch oven with enough oil to be 1/4 to 1/2 inch deep. This ensures proper frying and crispiness.
  2. Mix coating: In a bowl, whisk together the coconut shavings and panko breadcrumbs until evenly combined.
  3. Prepare flour mixture: In another bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, and salt.
  4. Prepare egg wash: In a separate bowl, whisk the egg and milk together until smooth.
  5. Coat shrimp and fry: Dip each shrimp first in the flour mixture, then in the egg wash, and finally coat with the coconut-panko mixture by pressing gently. Fry in batches of no more than 8 shrimp at a time to keep the oil temperature steady. Cook each side for about 1 minute, or until light golden brown.
  6. Drain shrimp: Remove shrimp from oil and drain excess oil on a plate lined with paper towels or a cooling rack.
  7. Make sauce: Combine garlic paste and sweet chili sauce in a microwave-safe bowl. Microwave for 2 minutes, stirring halfway through. Let cool slightly, then stir in lime juice and chopped cilantro for freshness.
  8. Serve: Serve the golden crispy coconut shrimp immediately with the sweet chili dipping sauce on the side for dipping.

Notes

  • To keep shrimp crispy, fry in small batches and maintain oil temperature around 350°F.
  • You can substitute vegetable oil with coconut oil for enhanced coconut aroma.
  • For a lighter version, this recipe can be adapted for air frying by spraying shrimp with oil before cooking at 400°F for about 8 minutes.
  • Make sure shrimp are peeled but tails left on for easy handling and presentation.
  • Fresh lime juice and cilantro in the sauce provide balance to the sweetness of the chili sauce.

Find it online: https://cheftinaskitchen.com/coconut-shrimp-with-sweet-chili-sauce-recipe-2/