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Crispy Coconut Shrimp with Sweet Chili Sauce

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A quick and easy recipe for crispy coconut shrimp paired with a homemade sweet chili sauce that balances sweetness and heat perfectly. The shrimp stay juicy inside with a crunchy tropical coconut-panko coating.

Ingredients

Scale
  • 1 lb (450 g) large shrimp, peeled and deveined (fresh or thawed frozen)
  • 1/2 cup (60 g) all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten (room temperature)
  • 1 cup (90 g) sweetened shredded coconut
  • 1 cup (100 g) panko breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder (optional)
  • For the Sweet Chili Sauce:
  • 1/2 cup (120 ml) rice vinegar
  • 1/2 cup (150 g) granulated sugar
  • 1/4 cup (60 ml) water
  • 1 tbsp sambal oelek or sriracha
  • 1 tsp minced garlic
  • 1 tsp cornstarch mixed with 1 tbsp water (to thicken)

Instructions

  1. Pat shrimp dry with paper towels and season lightly with salt and pepper.
  2. Set up dredging stations: flour in one shallow dish, beaten eggs in another, and a mixture of shredded coconut, panko breadcrumbs, garlic powder, and a pinch of salt in a third.
  3. Dredge each shrimp in flour, shaking off excess, dip into beaten eggs, then coat thoroughly in the coconut-panko mixture. Press gently to help coating stick. Let rest for 5 minutes.
  4. Make the sweet chili sauce by combining rice vinegar, sugar, water, sambal oelek, and minced garlic in a small saucepan over medium heat. Stir until sugar dissolves and mixture simmers. Add cornstarch slurry and cook 1-2 minutes until thickened. Remove from heat and cool slightly.
  5. Heat about 1 inch of vegetable or canola oil in a skillet to 350°F (175°C).
  6. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Avoid crowding the pan.
  7. Remove shrimp with a slotted spoon and drain on paper towels or wire rack. Let rest for a minute or two.
  8. Serve shrimp hot with sweet chili sauce on the side. Garnish with fresh lime wedges or chopped cilantro if desired.

Notes

Pat shrimp dry before coating to ensure crispiness. Maintain oil temperature at 350°F to avoid greasy or burnt shrimp. Let shrimp rest after coating to help the coating adhere. The sweet chili sauce can be made ahead and stored in the fridge for up to a week. For gluten-free, use almond flour and gluten-free panko or crushed crackers. Air-frying is an option but yields less crispiness.

Nutrition

Keywords: coconut shrimp, crispy shrimp, sweet chili sauce, appetizer, seafood, easy recipe, homemade sauce, fried shrimp

Find it online: https://tempotaste.com/crispy-coconut-shrimp-recipe-easy-homemade-sweet-chili-sauce-guide/