Crispy Coconut Shrimp with Sweet Chili Sauce

This homemade coconut shrimp recipe brings a delicious restaurant-style dish to your kitchen. These crispy fried coconut shrimp are golden brown, crunchy, and packed with tropical flavor. Whether you’re making them as a main course, an easy appetizer, or a game day snack, this recipe is sure to impress. With a light, crispy coating of Panko breadcrumbs, shredded coconut, and just the right seasoning, every bite delivers a perfect balance of sweet and savory. Paired with a sweet chili dipping sauce, this is the best way to enjoy fried shrimp at home!

Step-by-Step Instructions for Easy Coconut Shrimp

1. Start by shelling and de-veining the shrimps, but leave the tails with that tiny bit of shell! You want those to hold onto while preparing.
2. In 3 separate small bowls add the following:
3. Bowl one– 2/3 cup all-purpose flour, salt and pepper to taste. Mix to combine. Bowl two– 3 eggs, whisked. Bowl three– 3/4 cup Panko and 1 cup sweetened coconut flakes. Mix to combine.
4. Line a cookie sheet with parchment paper and set in your work area.
5. Dip the shrimp one by one, first into the flour bowl, then the egg bowl and last the coconut flake bowl. Make sure they are all covered with lots of coconut and bread crumbs.
6. Gently place the shrimp on the parchment paper.
7. Once all the shrimp are covered, add 1 cup of coconut oil to a large skillet or fry pan. Place it on the stove top on high heat. Allow the oil to melt and reach 350 degrees F. (Note: You can use a deep fryer or air fryer as well; directions below)
8. Carefully place as many shrimp as will fit without overlapping in the hot oil. Let cook for 1 minute and then flip to cook on the other side. Be aware of splashes, the oil will burn you. If its spitting out oil, turn the heat down.
9. Once down, remove and place on a clean parchment paper (not with the raw fish).
10. Quickly mix the sauce together: 1/4 cup sweet chili sauce and 2 tbsp greek yogurt. This makes a creamy sweet chili sauce, perfect for coconut shrimp!
11. Enjoy warm!

Preventing the Breading from Falling Off

Ensure the shrimp are patted dry before breading and pressing the coconut mixture on firmly. Also, ensure the egg mixture is well-beaten and the shrimp fully coated.

Achieving that Perfect Crunch

Getting that perfect crunchy coconut shrimp is all about the oil temperature. To prevent soggy shrimp, here are some tips:

• Use enough oil to submerge the shrimp and avoid crowding in the pan.
• Keep the oil temperature near 350 degrees F. If it’s too hot, the breading will burn before the shrimp is cooked. If it’s too cold, the shrimp will be greasy.
• Overcooking the shrimp will result in a rubbery texture, so make sure to only fry for 1-2 minutes on each side.

Adjusting the Sauce Ratio

You can adjust your sauce with more Greek yogurt if it is too runny or sweet. You can add sriracha sauce for more spice or a squeeze of Dijon mustard for an extra flavor profile.

Other delicious combinations with sweet chili sauce are a bit honey or orange marmalade for a tangy, sweet, and spicy dip.

Deep Fry or Air-Fry the Coconut Shrimp

Place the shrimp in an air fryer basket at 375 degrees for a healthier option and cook for 10-15 minutes, flipping halfway. For baking, spray a baking sheet with cooking spray before you place the shrimp on it. Bake at 400 degrees F for 12-15 minutes.

Storage, Freezing and Reheating Tips

Refrigerator– Store leftover shrimp in an airtight container in the refrigerator for up to 3 days.

Freezing– Arrange breaded shrimp on a baking sheet in a single layer and freeze until firm. Transfer to a zip-top bag and freeze for up to 3 months.

Reheating– To reheat, place the shrimp in an air fryer at 350 degrees for 5 minutes or bake at 375 degrees F for 8-10 minutes. Avoid microwaving to keep the shrimp crispy.

Making Ahead– You can prepare coconut shrimp ahead of time. Bread the shrimp and place them on a baking sheet in a single layer, then freeze until solid. Store in an airtight container until ready to fry.

Serving Suggestions

• Dipping Sauces– Sweet chili sauce, mango salsa, pineapple salsa, or honey sriracha glaze.
• Side Dishes– Serve with jasmine rice, coconut rice, coleslaw, or grilled vegetables.
• Beverages– Tropical cocktails or mocktails like piña coladas, POG slushes, or mai tais.
• Presentation Tips– Serve on a platter with banana leaves, garnished with fresh cilantro and lime wedges.

Easy Coconut Shrimp

Coconut shrimp is where the juicy shrimp and crunchy coating create the ultimate bite. The idea of making it at home seemed daunting, but after my first trial, I realized how simple it was! This method is one anyone can follow, and now, this recipe is a staple in my kitchen.

This crispy coconut shrimp recipe is an excellent addition to your favorite appetizers list. Whether you’re making it for holiday shrimp recipes, game day coconut shrimp, or a summer seafood appetizer, it’s a crowd-pleaser every time.

The shrimp is coated in golden brown, crispy panko breadcrumbs, and sweet coconut flakes, creating the ultimate bite. Frying on medium-high heat ensures perfectly cooked shrimp with a light, crunchy coating.

If you prefer a lighter version, try air-frying coconut shrimp for a healthier twist. With the perfect balance of sweet and savory, this is a recipe you’ll come back to again and again. Give it a try, and let me know how it turns out!