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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Melissa
This is such a yummy recipe. Combining coconut and shrimp works well. It’s a family favourite.
Marie
YUmmy! So much better than my go to restaurant. I love the homemade sweet chili dipping sauce. My husband loved the meal too!
Sam
I just love these shrimp. They fried up crispy, crunchy and flavor packed. I love the dipping sauce too!
Lisa
I love coconut shrimp and these were so tasty! The sweet chilli sauce was the perfect dipping sauce for these tasty morsels. Thanks for sharing.
Monica
I have never made shrimp with coconut, but my mother in law makes it, this recipe sort of looks same, cant wait to try!
Stephanie
Not only are the coconut shrimp delicious but the dipping sauce is the perfect addition to this dish. Will make again soon!
Beth Pierce
Thanks so much, Stephanie! So glad that you like the coconut shrimp.
Kasey
yummmmmm…I love coconut shrimps but never made it myself! i can’t wait to make your recipe, I am so excited about it.
Lily
This recipe was incredible, so crunchy, definitely one of the best lunches ever! This is a recipe I will keep on rotation!
michelle
This is soooo yummy. My family loves this. I get the sweet chili sauce at trader joes in stead of making it.
Beth Pierce
Thanks Michelle! So glad that you liked it!!
Chris Baker
Sounds very nice and delicious, definitely giving it a try. Looking forward to your next thrilling idea. Thanks for sharing!
Beth Pierce
Thanks Chris! I hope you enjoy it!
Karly
So delicious! Pinning!
Michelle
These shrimp have my name all over them! these look delicious and I can’t wait to try these soon 😀
Suzy
This fried up perfectly and that sauce was a delicious added touch to this dish! Perfect!
Krissy Allori
Coconut shrimp is one of my favorites. I’m looking forward to trying this with that great sauce.
Alexandra
Such a delicious appetiser! The coconut adds a lovely flavour and texture to these shrimp.
And sweet chilli sauce is the perfect accompaniment.
Taylor Kiser
These look so delicious! Love how easy they are to make!