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Crispy Coconut Shrimp Recipe with Easy Sweet Chili Dipping Sauce

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A quick and easy appetizer featuring large shrimp coated in a crispy coconut and panko breadcrumb crust, served with a tangy and sweet homemade sweet chili dipping sauce.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 cup (100g) shredded unsweetened coconut
  • 1 cup (60g) panko breadcrumbs
  • 2 large eggs, beaten
  • ½ cup (60g) all-purpose flour
  • Salt and pepper, to taste
  • Vegetable oil or canola oil, for frying (about 1-2 inches in a skillet)
  • ½ cup (120ml) sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon honey or brown sugar
  • 1 teaspoon grated fresh ginger (optional)
  • 1 small clove garlic, minced

Instructions

  1. Pat the shrimp dry with paper towels to remove moisture and season lightly with salt and pepper.
  2. Set up coating stations: place flour in one shallow bowl, beaten eggs in a second bowl, and mix shredded coconut with panko breadcrumbs in a third bowl.
  3. Dredge each shrimp in flour, shaking off excess, then dip into beaten eggs, letting extra drip off, and press into the coconut-panko mixture to coat fully. Place coated shrimp on a plate.
  4. Heat 1-2 inches of oil in a large skillet over medium heat until it reaches 350°F (175°C).
  5. Fry shrimp in batches, placing them in a single layer, for about 2 minutes per side until golden brown and crispy.
  6. Transfer fried shrimp to a paper towel-lined plate or wire rack to drain excess oil.
  7. While frying, whisk together sweet chili sauce, rice vinegar, soy sauce, honey, ginger, and garlic in a small bowl. Adjust seasoning to taste.
  8. Serve shrimp immediately with the sweet chili dipping sauce on the side, garnished with lime wedges or fresh cilantro if desired.

Notes

Dry shrimp thoroughly before coating to ensure the batter sticks. Maintain oil temperature at 350°F for best crispiness without burning the coconut. Fry in batches to avoid overcrowding and greasy shrimp. The sweet chili sauce can be made fresh or store-bought and adjusted for sweetness or heat. For gluten-free, substitute flour and panko with almond flour and gluten-free breadcrumbs. Baking or air frying are good alternatives for a lighter version.

Nutrition

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

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