Name: Coconut Shrimp with Sweet Chili Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 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); 1 teaspoon garlic paste or finely minced garlic; Handful of freshly chopped cilantro, minced; 1/2 cup sweet chili sauce; Juice from 1/2 lime

Jump to Recipe·4 from 8 reviews

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If you are craving something crispy, flavorful, and downright addictive, you’ve got to try this Coconut Shrimp with Sweet Chili Sauce Recipe. Imagine perfectly golden-brown shrimp coated in a crunchy coconut-panko crust served alongside a tangy, zesty sweet chili dipping sauce with a hint of fresh lime and garlic. This dish is not only a breeze to make but also a total crowd-pleaser, ideal for movie nights, casual gatherings, or even as a fun appetizer to elevate your homemade Chinese takeout experience.

Ingredients You’ll Need

The image shows four white bowls arranged on a white marbled surface. One bowl on the bottom left is filled with raw gray shrimp with their shells partially removed. The bowl on the top left holds white shredded coconut with a light beige texture mixed in. The bowl on the right contains white flour with one shrimp half-buried in it. The top right bowl is filled with a light yellow beaten egg mixture. A woman's hand holds the shrimp dipped in flour. photo taken with an iphone --ar 4:5 --v 7

The secret to this Coconut Shrimp with Sweet Chili Sauce Recipe is in the simple yet thoughtfully combined ingredients. Each one plays a crucial role—the crispy coconut shavings and panko crumbs deliver a magnificent crunch, the spices add depth and warmth, while the sweet chili sauce brings bright and vibrant flavors that tie everything together beautifully.

24 ounces large shrimp, peeled with tail on: Choosing shrimp with the tail on makes them easier to dip and eat, plus they look prettier on the plate.
1 cup unsweetened coconut shavings: These give a toasty sweetness and essential crunch to the coating.
1 cup panko breadcrumbs: Panko adds a light and airy crispiness unlike standard breadcrumbs.
1 cup flour: The flour helps the egg mixture stick better to the shrimp.
1 teaspoon garlic powder: Brings subtle savory notes that enhance overall flavor.
1 teaspoon onion powder: Adds an earthy and slightly sweet undertone.
1 teaspoon smoked paprika powder: Gives a mild smokiness and beautiful color.
1 teaspoon salt: Essential for balancing sweetness and seasoning the shrimp.
1 egg: Binds the coating ingredients and creates a perfect crust.
1/4 cup milk: Keeps the batter smooth and helps the coating adhere evenly.
Vegetable oil for frying (canola or coconut oil): Neutral oils with high smoke points are best for achieving that golden, crispy finish.
1 teaspoon garlic paste or finely minced garlic: For punchy, fresh garlic flavor in the sauce.
Handful of freshly chopped cilantro: Adds a bright herbal note that complements the sweetness.
1/2 cup sweet chili sauce: The heart of the dipping sauce, bringing sweetness, spice, and a little tang.
Juice from 1/2 lime: Adds acidity and freshness to balance richness.

How to Make Coconut Shrimp with Sweet Chili Sauce Recipe

Step 1: Prepare Your Frying Setup and Coating Mixes

Start by heating your vegetable oil to about 350°F in a deep frying pan or Dutch oven with enough oil to create a quarter to half-inch depth. Keeping the oil at the right temperature is key for that perfect crispy crust without absorbing too much oil. Next, whisk the coconut and panko breadcrumbs together in a bowl to blend the textures that will give the shrimp its irresistible crunch. In a separate bowl, mix your flour with garlic powder, onion powder, smoked paprika, and salt, ensuring each bite is seasoned beautifully.

Step 2: Prepare the Egg Mixture and Dredging Sequence

Whisk the egg and milk in another bowl until smooth; this sticky mixture acts like glue to help the coating cling to the shrimp evenly. For each shrimp, dip it first into the seasoned flour mixture, then into the egg and milk, and finally press it into the coconut-panko blend. This triple-step coating ensures every shrimp is perfectly covered and will fry up with a delightfully crunchy exterior.

Step 3: Fry Your Coconut Shrimp

Carefully add no more than eight shrimp at a time to the hot oil—crowding the pan lowers the oil temperature and can make the shrimp soggy. Fry each side for about one minute until they achieve a light golden color. Once cooked, remove the shrimp and set them on a paper towel-lined plate or a cooling rack placed over a sheet pan to drain excess oil. This keeps the shrimp crisp and not greasy.

Step 4: Make the Sweet Chili Dipping Sauce

In a small bowl, combine garlic paste and sweet chili sauce, then microwave for about two minutes, stirring halfway through to warm it up gently. This warming softens the garlic’s edge and helps meld the flavors. After it cools for a few minutes, stir in freshly squeezed lime juice and minced cilantro for a lively, refreshing finish that makes the sauce shine.

How to Serve Coconut Shrimp with Sweet Chili Sauce Recipe

Many small golden brown shrimp are arranged closely together on a black metal grid. Each shrimp is coated with a crispy textured layer that looks crunchy with bits of shredded coating sticking out. Their tails are a slightly darker orange and are sticking out clearly from the breaded bodies. In the bottom right corner, there is a white bowl holding a dark sauce with flecks of green herbs and red spices floating on the surface. The background is a white marbled texture, and the photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your presentation with a few sprigs of cilantro, lime wedges, or even a sprinkle of finely chopped green onions. These garnishes not only add color but provide fresh, zesty notes that brighten each bite, elevating the overall eating experience.

Side Dishes

Coconut shrimp pairs wonderfully with simple sides like jasmine rice, Asian slaw, or steamed veggies. The light starch and crisp veggies contrast nicely with the shrimp’s crunch and sweet dipping sauce, creating a balanced and satisfying meal.

Creative Ways to Present

Try serving the shrimp on a platter with individual dipping sauce bowls, or skewer the shrimp for easy finger food at parties. For an elegant touch, place the shrimp atop a bed of mixed greens or noodles tossed in a light sesame dressing. These creative plating ideas make this Coconut Shrimp with Sweet Chili Sauce Recipe perfect for everything from casual snacking to impressive entertaining.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare!), store the shrimp in an airtight container in the refrigerator for up to two days. To maintain the crispiness, avoid covering the shrimp with sauce before storing.

Freezing

You can freeze the uncooked, breaded shrimp on a baking sheet lined with parchment paper. Once frozen solid, transfer them to a zip-top freezer bag for up to two months. When ready to cook, fry them straight from frozen for a quick snack or appetizer.

Reheating

Reheat leftover shrimp in a preheated oven at 375°F for 8–10 minutes to revive that crunchy exterior. Avoid microwaving as it can make the coating soggy. Reheat the sauce separately to preserve its fresh flavor and texture.

FAQs

Can I bake the coconut shrimp instead of frying?

Absolutely! Baking is a great alternative if you want to cut down on oil. Arrange the coated shrimp on a baking sheet lined with parchment paper and bake in a 400°F oven for about 12–15 minutes, flipping halfway, until golden and crispy.

What can I use if I don’t have panko breadcrumbs?

If panko isn’t available, you can use regular breadcrumbs, but the texture will be denser and less airy. Crushing some cornflakes and mixing them with shredded coconut also works well for added crunch.

Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw and thoroughly pat them dry before coating. Excess moisture on shrimp can prevent the coating from sticking properly, which may affect the crispiness.

How spicy is the sweet chili sauce?

Sweet chili sauce typically has a gentle heat balanced with sweetness. If you prefer more spice, you can add a dash of hot sauce or finely chopped fresh chilies to customize the dipping sauce to your liking.

Is this Coconut Shrimp with Sweet Chili Sauce Recipe kid-friendly?

Yes! The shrimp are crispy and flavorful without being overly spicy, making it a hit with kids and adults alike. Just serve the sauce on the side so everyone can control how much they want.

Final Thoughts

If you’re looking for a dish that’s as impressive as it is delicious, you have to give this Coconut Shrimp with Sweet Chili Sauce Recipe a try. It’s crispy, flavorful, and surprisingly simple to prepare — perfect for sharing with family or friends. Once you make it, you might just find it becoming your go-to appetizer or movie night treat. So grab those shrimp and get ready to wow your taste buds!

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Coconut Shrimp with Sweet Chili Sauce Recipe

Ingredients You’ll Need

How to Make Coconut Shrimp with Sweet Chili Sauce Recipe

Step 1: Prepare Your Frying Setup and Coating Mixes