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.
Do you like shrimp? I have always loved them. This Coconut Shrimp recipe is one of mine and my daughters favorites. They cook up so crispy and flavorful. In a hurry no problem just make the sweet chili sauce ahead of time and store in the refrigerator. You and your loved ones will be amazed at how appetizing these are.
How do you make Coconut Shrimp with Sweet Chili Sauce?
Lets start with the sweet chili 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 and 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 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, pepper, salt, onion powder, garlic powder and cayenne. Now in the second bowl lightly beat the eggs. Finally in the third bowl add the sweetened coconut flakes and panko bread crumbs.
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 heavy skillet or dutch oven to 375 degrees. Now dredge the shrimp in the flour mixture, then in the eggs and finally in the coconut flour mixture. Drop into the 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.
Helpful tips for making Coconut Shrimp with Sweet Chili Sauce
- Sambal Oelek (ground fresh chili paste) can be found 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 Turkey Patties with Zoodles.
- 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.
- These shrimp are best served warm however they can be reheated in a single layer in a preheated 350 degree oven for about 3-4 minutes.
Other shrimp recipes you will love!
- Shrimp Creole
- Shrimp and Grits Southern Style with Cheesy Grits
- Cajun Shrimp Pasta
- Easy Creamy Shrimp Enchiladas
- Shrimp Salad
Coconut Shrimp with Sweet Chili Sauce
Crispy crunchy flavor packed Coconut Shrimp with easy Sweet Chili Sauce is sure to be a hit at your house!
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: appetizer
- Method: deep fry
- Cuisine: American
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
- 1 lb large shrimp peeled and deveined with tails attached
- 1/2 cup all purpose flour
- 1/4 teaspoon 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 flaked coconut
- 3/4 cup panko bread crumbs
- vegetable oil for frying
- 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 and turn to 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, pepper, salt, onion powder, garlic powder and cayenne. 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/panko 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.
Keywords: coconut shrimp, fried shrimp, fried coconut shrimp, fried shrimp with sweet chili sauce, sweet chili sauce