Coconut Shrimp with Sweet Chili Sauce Recipe
Coconut Shrimp with Sweet Chili Sauce is a dazzling appetizer or main dish that turns even the simplest meal into a celebration. Imagine plump, juicy shrimp cloaked in a crispy blanket of coconut and panko, fried to golden perfection, and dipped into a tangy-sweet, cilantro-laced chili sauce—all in less time than it takes to decide on takeout! The contrasting flavors and textures are irresistible, making this a go-to for dinner parties, weekend treats, or whenever that craving for something tropical and crunchy strikes.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Coconut Shrimp with Sweet Chili Sauce comes from pantry staples and a short list of standout ingredients. Each one brings its own special touch, from flavor and crunch to color and aroma, creating a dish that feels restaurant-fancy but is so simple to pull off at home.
- Shrimp (24 ounces, large, peeled with tail on): Choose large, juicy shrimp for the best bite and easy handling.
- Unsweetened coconut shavings (1 cup): These give your shrimp that trademark tropical crunch—unsweetened is key for a balanced flavor.
- Panko breadcrumbs (1 cup): Adds extra crispiness for that perfect golden shell.
- Flour (1 cup): The first layer in the coating process, helping everything stick beautifully.
- Garlic powder (1 teaspoon): Infuses every bite with a subtle savory depth.
- Onion powder (1 teaspoon): Adds a mild, mellow sharpness that complements the shrimp.
- Smoked paprika powder (1 teaspoon): The smoky finish pairs so well with the sweetness of coconut.
- Salt (1 teaspoon): Brings out the natural sweetness of the shrimp and balances all the flavors.
- Egg (1): Acts as the glue that binds the flour and the delicious crispy coating together.
- Milk (1/4 cup): Makes the egg dip lighter, for a more tender crust.
- Vegetable oil (for frying): Any neutral oil, like canola or coconut, works great for frying up a golden batch.
- Garlic paste or finely minced garlic (1 teaspoon): Elevates the dipping sauce with robust flavor.
- Freshly chopped cilantro (handful, minced): Adds a pop of color and earthy freshness to your sauce.
- Sweet chili sauce (1/2 cup): The star of your dipping sauce—its sweet heat is purely addictive.
- Lime (juice from 1/2): Just a squeeze brightens the sauce and ties it all together.
How to Make Coconut Shrimp with Sweet Chili Sauce
Step 1: Heat the Oil
Start by pouring enough vegetable oil into a deep pan or Dutch oven so it’s about a quarter to half an inch deep. Heat the oil to 350 degrees Fahrenheit—a thermometer helps, but you can also test with a breadcrumb (it should sizzle immediately). Hot oil makes all the difference in getting that signature crunch for your Coconut Shrimp with Sweet Chili Sauce.
Step 2: Mix the Coconut Coating
In a shallow bowl, whisk together the unsweetened coconut shavings and panko breadcrumbs. The coconut provides sweetness and chew, while the panko is what guarantees those irresistibly crispy bites you’ll crave even before they leave the pan.
Step 3: Prepare the Flour Mixture
In a second bowl, blend the flour with garlic powder, onion powder, smoked paprika, and salt. This jazzed-up flour blend doesn’t just help the coating stick—it brings flavor to every single layer of the shrimp.
Step 4: Whisk the Wet Ingredients
Crack the egg into a third bowl and pour in the milk. Whisk until fully combined and fluffy. This step ensures each shrimp is perfectly moist, and helps bind on all that coconut panko crunch.
Step 5: Coat and Fry the Shrimp
Set up your assembly line! Dip each shrimp first into the seasoned flour, shaking off any excess. Then, into the egg and milk mixture, making sure it’s fully coated. Finally, press the shrimp into the coconut-panko bowl, really packing the mixture on. Fry in batches of no more than 8, about a minute per side, until golden and crisp. Transferring right onto a paper towel or wire rack makes sure they stay crispy while you finish the batch.
Step 6: Drain and Cool
Once perfectly cooked, let the shrimp drain on a plate lined with paper towels or on a baking rack. This step keeps the shell crunchy, not soggy, and buys you just enough time to whip together the sweet chili sauce.
Step 7: Make the Sweet Chili Sauce
In a small bowl, mix the garlic paste (or finely minced garlic) and sweet chili sauce. Microwave for about 2 minutes, stirring halfway. This brief cook tames the raw garlic, mellowing it into the sauce. Let it cool for a minute before stirring in the fresh cilantro and a squeeze of lime.
Step 8: Serve Immediately
Arrange your Coconut Shrimp with Sweet Chili Sauce on a platter, with the warm, fragrant dipping sauce on the side—or drizzled right on top if you want messy, joyful finger food. Enjoy every crunchy, sweet, and citrusy bite!
How to Serve Coconut Shrimp with Sweet Chili Sauce
Garnishes
Fresh cilantro leaves, an extra squeeze of lime, and even a little sprinkle of smoked paprika make your Coconut Shrimp with Sweet Chili Sauce look as good as it tastes. A few lime wedges on the side invite guests to add that last burst of zing.
Side Dishes
Serve Coconut Shrimp with Sweet Chili Sauce alongside a bright cucumber salad, coconut jasmine rice, or a crunchy slaw. The cool, tangy sides balance the warm, crisp shrimp for a meal that’s as satisfying as it is celebratory.
Creative Ways to Present
Pile the shrimp high on a tropical platter, serve them skewer-style for easy dipping at parties, or stack them atop mini salad cups for a playful starter. A mini mason jar or bowl of the chili sauce on each plate turns every meal into a modern, restaurant-worthy experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover Coconut Shrimp with Sweet Chili Sauce in an airtight container in the fridge for up to two days. Place a paper towel under the shrimp to help absorb moisture and preserve their crunch.
Freezing
To freeze, arrange fully cooked and cooled shrimp on a baking sheet and freeze until firm. Once solid, transfer to a freezer-safe bag for up to two months. The sweet chili sauce can be stored separately in a small airtight container.
Reheating
For best results, reheat Coconut Shrimp with Sweet Chili Sauce in a 350 degree Fahrenheit oven or air fryer for 5 to 7 minutes. They’ll emerge hot, crispy, and almost as good as fresh out of the pan!
FAQs
Can I use frozen shrimp for Coconut Shrimp with Sweet Chili Sauce?
Absolutely! Just make sure to fully thaw and pat them dry with paper towels before starting. Excess moisture can make the breading slide off and impact the crispiness.
Is it possible to bake or air fry instead of deep frying?
Yes! For a lighter version, bake on a parchment-lined baking sheet at 425 degrees Fahrenheit for 12-15 minutes, flipping halfway. Or, air fry at 380 degrees for 8-10 minutes, shaking the basket once or twice.
What substitutions can I make if I don’t have panko breadcrumbs?
Regular breadcrumbs work in a pinch, but the shrimp won’t be quite as crispy. For extra crunch, try crushing some cornflakes or even unsweetened coconut chips into smaller bits.
How spicy is the sweet chili sauce?
It’s more sweet and tangy than fiery, but you can stir in a dash of sriracha or finely chopped fresh chili if you want more heat in your Coconut Shrimp with Sweet Chili Sauce.
Can I prep the shrimp ahead to fry later?
Yes! You can bread the shrimp and lay them out on a lined tray in the fridge for up to 2 hours before frying. This also helps the coating stick better when they meet the hot oil.
Final Thoughts
Give Coconut Shrimp with Sweet Chili Sauce a whirl and you’ll see just how easily a weeknight or gathering can be transformed into something delightfully memorable. It’s impossible not to fall in love with every crunchy, saucy bite—so grab some shrimp, trust the process, and treat yourself to a sunny escape in your own kitchen!
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Coconut Shrimp with Sweet Chili Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delight your taste buds with these crispy and flavorful Coconut Shrimp served with a zesty Sweet Chili Sauce. Perfect for a delicious appetizer or as a main dish!
Ingredients
For the Coconut Shrimp:
- 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, coconut oil)
For the Sweet Chili Sauce:
- 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
Instructions
- Heat the oil: Heat vegetable oil to 350 degrees Fahrenheit in a deep-frying pan or Dutch oven.
- Prepare coating: Mix coconut and breadcrumbs. In another bowl, mix flour, onion powder, garlic powder, paprika, and salt. In a separate bowl, whisk together egg and milk.
- Bread the shrimp: Coat shrimp in flour mixture, then egg mixture, then press on coconut. Fry in batches until golden.
- Drain shrimp: Remove shrimp and drain excess oil on paper towels or a rack.
- Make the sauce: Combine garlic, chili sauce; microwave, then add lime juice and cilantro.
- Serve: Serve the Coconut Shrimp with the Sweet Chili Sauce immediately.
Notes
- Be careful not to overcrowd the frying pan to ensure the shrimp cook evenly.
- Adjust the chili sauce to your preferred level of spiciness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 398
- Sugar: 15g
- Sodium: 987mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 193mg
Keywords: Coconut Shrimp, Sweet Chili Sauce, Appetizer, Seafood, Asian Cuisine
