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Golden-brown coconut shrimp with sweet chili sauce served on a white plate

Coconut Shrimp with Sweet Chili Sauce

Crispy, golden coconut shrimp served with a tangy sweet chili sauce for the perfect appetizer or main dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs beaten
  • 1 cup shredded unsweetened coconut
  • 1/2 cup panko breadcrumbs
  • Vegetable oil for frying
  • 1/2 cup sweet chili sauce
  • 1 tbsp lime juice
  • 1 tsp chopped cilantro optional

Method
 

  1. Pat the shrimp dry with paper towels and set aside.
  2. In a shallow bowl, mix flour, garlic powder, salt, and pepper.
  3. In another bowl, beat the eggs.
  4. In a third bowl, combine shredded coconut and panko breadcrumbs.
  5. Dredge each shrimp in the flour mixture, dip in the beaten eggs, then coat thoroughly with the coconut mixture.
  6. Heat vegetable oil in a deep skillet to 350°F (175°C).
  7. Fry the shrimp in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
  8. In a small bowl, mix sweet chili sauce, lime juice, and cilantro (if using). Serve as a dipping sauce.

Notes

For a healthier option, bake the shrimp at 400°F (200°C) for 12-15 minutes instead of frying. Store leftovers in an airtight container in the fridge for up to 2 days.