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–+ servings
Coconut Shrimp with Sweet Chili Sauce

Indulgent Coconut Shrimp with Sweet Chili Sauce to Savor

This Coconut Shrimp with Sweet Chili Sauce is a delightful appetizer capturing tropical vibes with crispy coating and sweet heat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Seafood, Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Peeled, deveined shrimp
  • 1 large Egg Beaten
For the Coating
  • 1 cup All-purpose flour Gluten-free flour can be used as a substitute
  • 1 cup Panko breadcrumbs Can be substituted with crushed cornflakes
  • 1 cup Shredded coconut Use unsweetened
  • 1 teaspoon Garlic powder Onion powder can be used as alternative
For Frying
  • 2 cups Neutral cooking oil Canola or vegetable oil recommended
For Dipping
  • 1 cup Sweet chili sauce Alternatively use honey mixed with sriracha

Equipment

  • Deep skillet
  • Thermometer
  • Shallow bowls

Method
 

Preparation Steps
  1. Prep Shrimp: Pat the shrimp dry with paper towels and season lightly with salt.
  2. Set Up Breading Station: Arrange three shallow bowls with flour, beaten egg, and a mixture of panko breadcrumbs and shredded coconut.
  3. Bread Shrimp: Dredge the shrimp in flour, dip in egg, then coat with the coconut-panko mixture.
  4. Heat Oil: Heat cooking oil in a deep skillet to 350°F (175°C).
  5. Fry Shrimp: Fry shrimp in batches for 2-3 minutes per side until golden brown.
  6. Drain: Use a slotted spoon to remove shrimp and place on paper towels.
  7. Serve: Present the shrimp hot with sweet chili sauce and optional lime wedges.

Nutrition

Serving: 3piecesCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure oil temperature is maintained and fry in small batches for crispiness.

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