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Crispy Coconut Shrimp Recipe Easy Homemade with Sweet Chili Sauce

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A quick and easy recipe for crispy coconut shrimp served with a homemade sweet chili sauce, perfect for entertaining and family gatherings.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails on
  • 1 cup all-purpose flour (can use gluten-free flour for GF option)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 cup sweetened shredded coconut (unsweetened can be used)
  • Salt and freshly ground black pepper to taste
  • Vegetable or canola oil for frying (about 2 cups)
  • For the Sweet Chili Sauce:
  • ½ cup rice vinegar
  • ½ cup sugar
  • 2 tablespoons water
  • 1 tablespoon sambal oelek or chili paste
  • 2 teaspoons cornstarch mixed with 2 tablespoons water
  • 1 clove garlic, minced
  • Pinch of salt

Instructions

  1. Rinse 1 pound of large shrimp under cold water and pat dry thoroughly with paper towels.
  2. Set up three bowls: one with 1 cup flour seasoned with salt and pepper, one with 2 beaten eggs, and one with a mixture of 1 cup panko breadcrumbs and 1 cup shredded sweetened coconut.
  3. Dredge each shrimp first in the flour, shaking off excess, then dip into the beaten eggs, letting extra drip off, and finally press into the coconut-panko mixture to coat thoroughly.
  4. Place coated shrimp on a baking sheet while preparing to fry.
  5. Heat about 2 cups of vegetable oil in a deep frying pan to 350°F (175°C).
  6. Fry shrimp in batches of 4-5 for 2-3 minutes per side until golden brown and crispy.
  7. Use a slotted spoon to transfer shrimp to a wire rack set over a baking sheet to drain and keep crispy.
  8. To make the sweet chili sauce, combine rice vinegar, sugar, water, chili paste, minced garlic, and salt in a small saucepan over medium heat, stirring until sugar dissolves.
  9. Stir in cornstarch mixture and cook until thickened, about 2 minutes. Remove from heat and let cool slightly.
  10. Serve crispy coconut shrimp with the sweet chili sauce for dipping, garnished with lime wedges or chopped cilantro if desired.

Notes

Use a thermometer to keep oil at 350°F for best crispiness. Let shrimp rest on wire rack after frying to avoid sogginess. Do not overcrowd the pan to maintain oil temperature. Sweetened shredded coconut gives a better caramelized flavor. For gluten-free, substitute flour and panko with almond flour and gluten-free crackers or panko.

Nutrition

Keywords: crispy coconut shrimp, sweet chili sauce, fried shrimp, appetizer, seafood, easy recipe, homemade sauce

Find it online: https://junomeals.com/crispy-coconut-shrimp-recipe-easy-homemade-with-sweet-chili-sauce/