Delicious easy Coconut Shrimp are the perfect light supper or party appetizer. For an amazing taste sensation, serve with my sweet chili sauce. You can whip up these delectable treats in less than thirty minutes. Serve as a tasty appetizer or make a full meal out of them.
Do you like shrimp? I have always loved them. This Coconut Shrimp recipe is one of my and my daughter’s favorites. They cook up so crispy and flavorful. In a hurry, no problem just make the sweet chili sauce ahead of time and store it in the refrigerator. You and your loved ones will be amazed at how appetizing these are.
How to make Coconut Shrimp
Let’s start with the sweet chili dipping sauce. Grab a small saucepan and whisk together the rice vinegar, water, brown sugar, and sambal oelek (ground fresh chili paste). Bring the mixture to a low boil over medium heat and then turn to simmer. Stir together the water and cornstarch. Whisk it into the chili sauce mixture and cook until slightly thickened, which only takes a few minutes. Turn the heat off, cover, and let it sit while you get the shrimp ready.
Get three bowls ready and set them all in a row. In the first one, add the flour, black pepper, salt, onion powder, garlic powder, and cayenne pepper. Now, in the second bowl, lightly beat the eggs. Finally, in the third bowl, add the sweetened shredded coconut and panko breadcrumbs.
Now prep your shrimp by peeling them but leave the tails intact. Devein the shrimp by running a knife down the middle of the back to expose the black intestine. Rinse the black vein out under cool running water. Dry the shrimp with paper towels.
Heat about one inch of vegetable oil in a large skillet or Dutch oven to 375 degrees. Now, dredge the shrimp in the flour mixture, then in the eggs, and finally in the coconut mixture. Drop them into the hot oil and cook until golden brown, flipping halfway through the cooking process. It goes pretty fast and takes less than three minutes. Remove to paper towels to drain excess grease. Serve warm with the Sweet Chili Sauce.
Recipe notes and helpful tips
- Sambal Oelek (ground fresh chili paste) can be found in the Asian food section of the grocery store. It has a very long shelf life (6-9 months) if stored in the fridge, so you can use it for some of my other recipes, like Bang Bang Shrimp.
- Use good quality fresh or frozen large or jumbo shrimp. Prep the shrimp ahead of time by peeling (leave the tails intact) and deveining them. Dry them well with paper towels.
- For an even finer, crunchier crust, pulse the flaked coconut in a food processor for 3-4 pulses before mixing with the panko bread crumbs.
- Fry the shrimp in batches, and do not crowd the skillet.
- For frying, use an oil with a high smoke point like vegetable or canola oil.
- You can bake these in the oven, but the breading will not be as crisp as fried. Spray both sides of the shrimp with cooking spray and lay the shrimp out in a single layer on a baking sheet. Leave some space between them for hot air to flow. Bake at 425 degrees for 10 minutes. Then flip them and bake for another 5-6 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a single layer in a preheated 350-degree oven for about 3-4 minutes or in an air fryer at 350 degrees for 2 minutes
More Shrimp Recipes
Coconut Shrimp with Sweet Chili Sauce
Ingredients
Sweet Chili Sauce
- 1/4 cup rice vinegar
- 1/4 cup water
- 3 tablespoons brown sugar
- 2 tablespoons sambal oelek fresh chili paste
- 1 tablespoon water
- 1/2 tablespoon cornstarch
Coconut Shrimp
- 1 lb large shrimp peeled and deveined with tails attached
- 1/2 cup all-purpose flour
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 large eggs
- 1 cup sweetened shredded coconut
- 3/4 cup panko bread crumbs
- vegetable oil for frying
Instructions
- In a small saucepan over low heat, whisk together rice vinegar, 1/4 cup water, brown sugar, and sambal oelek. Bring the mixture to a low boil over medium heat and then reduce to a simmer. Mix 1 tablespoon water and cornstarch. Whisk it into the chili sauce mixture and cook until slightly thickened, approximately 2-3 minutes.
- Arrange 3 shallow bowls in a row. In the first bowl, whisk together the flour, black pepper, salt, onion powder, garlic powder, and cayenne pepper. In the second bowl, lightly beat the eggs. In the third bowl, mix together the sweetened coconut flakes and panko bread crumbs.
- Heat 1 inch of vegetable oil in a heavy skillet or Dutch oven to 375 degrees. Dredge the shrimp in the flour mixture, then in the eggs, and finally in the coconut mixture. Drop into the oil and cook until golden brown, flipping halfway through the cooking process; approximately 3 minutes. Remove to paper towels to drain. Serve warm with the Sweet Chili Sauce.
Notes
- Sambal Oelek (ground fresh chili paste) can be found in the Asian food section of the grocery store. It has a very long shelf life (6-9 months) if stored in the fridge, so you can use it for some of my other recipes, like Bang Bang Shrimp.
- Use good quality fresh or frozen large or jumbo shrimp. Prep the shrimp ahead of time by peeling (leave the tails intact) and deveining them. Dry them well with paper towels.
- For an even finer, crunchier crust, pulse the flaked coconut in a food processor for 3-4 pulses before mixing with the panko bread crumbs.
- Fry the shrimp in batches, and do not crowd the skillet.
- For frying, use an oil with a high smoke point like vegetable or canola oil.
- You can bake these in the oven, but the breading will not be as crisp as fried. Spray both sides of the shrimp with cooking spray and lay the shrimp out in a single layer on a baking sheet. Leave some space between them for hot air to flow. Bake at 425 degrees for 10 minutes. Then flip them and bake for another 5-6 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a single layer in a preheated 350-degree oven for about 3-4 minutes or in an air fryer at 350 degrees for 2 minutes
Nutrition
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Khush
Best coconut shrimp I have ever had. Everyone at the party agreed. Some even took the recipe home with them. Thanks for sharing~
Rosey
Love that there’s a sweet chilli sauce to go with… It’s the sauce that can make or break an appetizer like this one and that shrimp right there is sure to be a real crowd pleaser.
Tanya
These easy coconut shrimp were a mouthwatering delight! Quick to make, they’re a fantastic choice for a light supper or a party appetizer. And that sweet chili sauce pairing was a match made in culinary heaven. In under thirty minutes, you can create these delectable treats that can shine as appetizers or take the spotlight for a full, flavorful meal. Yum!
Tammy
The bit of spice to the batter really elevates this dish! I love a sweet and spicy combo! Looks and sounds so delicious..coconut shrimp is one of my favorites
Melissa Dixon
This sounds and looks so good. My family has been trying new things lately and shrimp has recently been introduced. I need to give this one a shot.