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Coconut Shrimp with Sweet Chili Sauce

A flavorful dish of crunchy coconut shrimp served with a zesty sweet chili sauce, perfect for family dinners or entertaining guests.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Coconut Shrimp
  • 24 ounces large shrimp (peeled with tail on, about 40 shrimp) A great source of lean protein.
  • 1 cup unsweetened coconut shavings Adds texture and flavor; if unavailable, try sweetened coconut for extra sweetness.
  • 1 cup panko breadcrumbs Provides an extra crunch; can use regular breadcrumbs but panko gives a better texture.
  • 1 cup flour Serves as the base for dredging; whole wheat flour can be a healthier alternative.
  • 1 teaspoon garlic powder Enhances flavor; fresh garlic can be substituted for a stronger taste.
  • 1 teaspoon onion powder Adds depth of flavor.
  • 1 teaspoon smoked paprika powder Introduces a slight smokiness; feel free to skip for a milder flavor.
  • 1 teaspoon salt Essential for enhancing overall taste.
  • 1 large egg Binds the coating; substitute with a flax egg for a vegan option.
  • 1/4 cup milk Helps with the egg wash; any plant-based milk can work.
  • 1 cup vegetable oil for frying (canola or coconut oil) Use enough for deep frying; air frying is also an option for a healthier take.
For the Sauce
  • 1 teaspoon garlic paste or finely minced garlic Adds fresh garlic flavor to the sauce.
  • 1/2 cup sweet chili sauce The star of the show; for a homemade version, combine equal parts of sweet chili and lime juice.
  • 1/2 lime Juice from 1/2 lime Brightens the sauce.
  • 1 handful freshly chopped cilantro (minced) Offers freshness to the sauce.

Method
 

Preparation
  1. Heat the vegetable oil to around 350 degrees Fahrenheit in a deep-frying pan or Dutch oven until shimmering.
  2. In one bowl, whisk the coconut and breadcrumbs together.
  3. In a second bowl, whisk the flour with onion powder, garlic powder, smoked paprika, and salt.
  4. In a third bowl, combine the egg and milk and whisk until blended.
Cooking
  1. Once your oil is hot, dip each shrimp into the flour mixture, coating it evenly.
  2. Next, dip the shrimp into the egg mixture, ensuring it’s well-covered.
  3. Press the coated shrimp onto the coconut and breadcrumb mixture, making sure they stick well for that crunch you want while frying.
  4. Carefully place no more than 8 shrimp at a time into the hot oil. Fry them for about 1 minute on each side, or until they turn a light golden color.
  5. Remove the fried shrimp and drain the excess oil on a plate fitted with a paper towel or a cookie drying rack.
  6. For the sweet chili sauce, mix the garlic paste or minced garlic with the chili sauce. Microwave it for 2 minutes, stirring halfway through to warm it up. Once heated, let it cool briefly before stirring in the lime juice and cilantro.
  7. Enjoy your Coconut Shrimp with Sweet Chili Sauce immediately for the best flavor and texture.

Notes

Avoid overcrowding the pan when frying to ensure even cooking. For a healthier option, consider air frying instead of deep frying.