Crispy Coconut Shrimp Recipe Easy Homemade with Sweet Chili Sauce
A quick and easy recipe for crispy, sweet, and slightly spicy coconut shrimp served with a tangy sweet chili sauce. Perfect for parties or a flavorful snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined, tails on
- ½ cup all-purpose flour (65 grams)
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs, beaten
- 1 cup shredded unsweetened coconut (80 grams), toasted lightly
- ½ cup panko breadcrumbs (50 grams)
- Vegetable oil for frying (canola or sunflower oil recommended)
- ½ cup sweet chili sauce (120 ml)
- 1 tablespoon lime juice
- 1 teaspoon minced garlic
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Rinse and pat dry the shrimp, keeping tails on.
- In a large bowl, whisk together flour, cornstarch, salt, and black pepper.
- In a separate bowl, beat the eggs thoroughly.
- In a third bowl, mix shredded coconut with panko breadcrumbs. Toast the coconut lightly in a dry skillet over medium heat for about 2 minutes until fragrant and golden. Let cool.
- Dredge each shrimp in the flour mixture, shaking off excess, then dip into beaten eggs, and finally press into the coconut-panko mixture to coat evenly. Place coated shrimp on a tray.
- Heat about 2 inches of vegetable oil in a skillet over medium-high heat to 350°F (175°C).
- Fry shrimp in batches (about 6 at a time) for 2–3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
- Remove shrimp with tongs or slotted spoon and drain on paper towels or a wire rack.
- While frying, mix sweet chili sauce with lime juice, minced garlic, and optional red pepper flakes.
- Serve shrimp hot with the sweet chili sauce on the side.
Notes
Keep shrimp dry before coating to avoid sogginess. Toast coconut lightly to prevent burning. Maintain oil temperature around 350°F (175°C) and fry in small batches. For a lighter option, bake at 425°F (220°C) for 12–15 minutes, flipping halfway. Reheat fried shrimp in a toaster oven or air fryer to retain crispness.
Nutrition
- Serving Size: About 4-5 shrimp per
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 20
- Fiber: 2
- Protein: 18
Keywords: coconut shrimp, crispy shrimp, sweet chili sauce, fried shrimp, appetizer, easy recipe, party food