Crispy Coconut Shrimp Recipe Easy Homemade with Sweet Chili Sauce
This crispy coconut shrimp recipe features a crunchy coconut-panko coating paired with a tangy sweet chili sauce, perfect for quick dinners or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound (450g) large shrimp, peeled and deveined, tails on or off
- 1 cup (80g) sweetened shredded coconut (unsweetened optional)
- 1 cup (60g) panko breadcrumbs
- ½ cup (65g) all-purpose flour
- 2 large eggs, beaten
- Salt and pepper to season
- Vegetable oil for frying (canola or grapeseed recommended)
- ½ cup (120ml) sweet chili sauce
- Optional for sauce: 1 tbsp fresh lime juice, minced garlic or ginger
Instructions
- Rinse and pat dry shrimp. Season lightly with salt and pepper.
- Set up three bowls: one with flour, one with beaten eggs, and one with shredded coconut mixed with panko breadcrumbs.
- Dredge each shrimp in flour, shake off excess, dip into eggs, then coat with coconut-panko mixture.
- Heat about 1 inch of vegetable oil in a pan to 350°F (175°C).
- Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy.
- Drain shrimp on paper towels to remove excess oil.
- For homemade sauce, mix sweet chili sauce with lime juice and optional minced garlic.
- Serve shrimp warm with sweet chili sauce on the side.
Notes
Keep shrimp dry before coating to ensure crispiness. Maintain oil temperature around 350°F to avoid burning coconut. Fry in small batches to prevent sogginess. Reheat leftovers in oven to keep crisp.
Nutrition
- Serving Size: About 6-7 shrimp per
- Calories: 320
- Fat: 18
- Carbohydrates: 15
- Fiber: 2
- Protein: 22
Keywords: crispy coconut shrimp, sweet chili sauce, fried shrimp, easy shrimp recipe, appetizer, seafood