If you’re searching for a crowd-pleasing appetizer with a perfect balance of crunchy, sweet, and spicy flavors, look no further than Crispy Coconut Shrimp with Sweet Red Chili Sauce. Each bite delivers juicy, tender shrimp tucked inside a golden coconut crust, with a dip of tangy chili sauce that makes it irresistible. This recipe is a go-to for family gatherings, game nights, or when you want to treat yourself to something truly special right at home.
Ingredients You’ll Need
Gathering fresh, quality ingredients is the key to nailing both flavor and texture with Crispy Coconut Shrimp with Sweet Red Chili Sauce. Each item here has a role to play, whether it’s adding crunch, tenderness, or that signature sweet-savory kick.
- Large shrimp: Choose shrimp that are peeled, deveined, and tails-on—they make for the best finger food and a gorgeous presentation.
- All-purpose flour: This creates the first layer in the coating, helping everything stick while adding a touch of crispness.
- Salt: Essential for bringing out the shrimp’s natural sweetness and flavor.
- Black pepper: Adds a mild, aromatic heat to balance the sweetness.
- Large eggs: These help the coconut and panko mixture adhere perfectly for a thick, crunchy crust.
- Panko breadcrumbs: Japanese-style breadcrumbs create that irresistible light and airy crunch.
- Sweetened shredded coconut: Provides a golden hue and a tropical sweetness that pairs beautifully with shrimp.
- Vegetable oil: Go for a neutral oil with a high smoke point to ensure even, golden frying.
- Sweet red chili sauce: The ultimate dipping sauce—zesty, just spicy enough, and bright red for visual appeal.
- Lime wedges: Squeeze over the finished shrimp for a tangy, fresh pop that ties the whole plate together.
How to Make Crispy Coconut Shrimp with Sweet Red Chili Sauce
Step 1: Prep the Shrimp
Begin by patting your shrimp dry with paper towels. This removes excess moisture, helping the coating stick and giving you the crunch you crave. If you’re using frozen shrimp, make sure they’re fully thawed first for the best texture.
Step 2: Set Up the Breading Station
It’s time to get organized! Lay out three shallow bowls: one with flour, salt, and black pepper mixed together; a second with the beaten eggs; and a third combining panko breadcrumbs and sweetened shredded coconut. This assembly line will make breading the shrimp smooth and simple.
Step 3: Coat the Shrimp
Dredge each shrimp in the flour mixture first, then dip it into the beaten egg, and finally roll it in the coconut-panko blend. Press gently so the crumbs and coconut stick to every curve of the shrimp. This triple-layer process ensures the coating becomes extra thick and crispy during frying.
Step 4: Fry the Shrimp
Heat about two inches of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F. Fry the shrimp in batches, allowing space so they don’t crowd each other. Cook each side for 2 to 3 minutes, until the coating is deeply golden and the shrimp look plump and opaque. Transfer to a paper towel-lined plate as you go so the excess oil gets wicked away.
Step 5: Serve and Savor
Once your batch of Crispy Coconut Shrimp with Sweet Red Chili Sauce is ready, serve immediately while they’re piping hot and irresistibly crunchy. Arrange on a platter with a bowl of chili sauce for dipping and garnish with fresh lime wedges for that final burst of flavor.
How to Serve Crispy Coconut Shrimp with Sweet Red Chili Sauce
Garnishes
A sprinkle of finely chopped cilantro or parsley brings a lovely pop of green that contrasts beautifully with the golden shrimp. For a bit of zing, try adding extra lime wedges on the side or a drizzle of sriracha if you like more heat. These small touches let each serving of Crispy Coconut Shrimp with Sweet Red Chili Sauce shine on the plate.
Side Dishes
Balance the richness of the shrimp by pairing it with a crisp, simple salad—think cucumber ribbons, shredded carrots, and a light sesame dressing. Steamed jasmine rice or coconut rice is a classic choice, helping you mop up every last bit of sweet red chili sauce. Or, keep it casual with crunchy slaw for a breezy, summery vibe.
Creative Ways to Present
If you’re serving a crowd, skewer the shrimp and stand them up in a glass with dipping sauce at the bottom for a stand-out appetizer. For dinner parties, set them atop little lettuce cups for easy, hand-held bites. However you plate it, Crispy Coconut Shrimp with Sweet Red Chili Sauce always manages to steal the spotlight!
Make Ahead and Storage
Storing Leftovers
For those rare moments when you have leftovers, let the shrimp cool completely before storing. Place them in an airtight container lined with a paper towel, then refrigerate. This helps maintain some of that precious crunch for up to two days.
Freezing
To freeze, arrange the cooked and cooled shrimp in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to a month, making it easy to have Crispy Coconut Shrimp with Sweet Red Chili Sauce ready for sudden cravings or last-minute guests.
Reheating
Bring your shrimp back to life by spreading them on a baking sheet and reheating in a 375°F oven for about 8-10 minutes. This blasts them with enough heat to re-crisp the coating without drying out the shrimp inside. Avoid microwaving if possible—the coating gets soggy, and nobody wants that.
FAQs
Can I use unsweetened shredded coconut instead?
Absolutely! If you prefer a less sweet flavor, unsweetened coconut works well. You may want to add just a pinch of sugar to the panko mixture if you still want a gentle sweet note.
What size shrimp is best for this recipe?
Large shrimp—about 16–20 per pound—are ideal. They give you a juicy bite inside that stands up perfectly to the thick, crispy coating.
How do I keep the coating from falling off?
Start by making sure the shrimp are dry before breading. Press the panko-coconut mix onto the shrimp firmly and let them sit for a couple of minutes before frying so the coating adheres better.
Can I bake the coconut shrimp instead of frying?
Yes, for a lighter version you can bake them! Line a baking sheet with parchment, spray the coated shrimp generously with oil, and bake at 425°F for about 12–15 minutes, flipping once for even crispiness.
What if I can’t find sweet red chili sauce?
No problem—try mixing honey, a bit of hot sauce, and a splash of rice vinegar for a quick DIY alternative. Or serve with your favorite dipping sauce for a different twist on Crispy Coconut Shrimp with Sweet Red Chili Sauce.
Final Thoughts
You’ll be amazed at how easy and rewarding it is to make your own Crispy Coconut Shrimp with Sweet Red Chili Sauce right in your own kitchen. The combination of crackling coconut coating and zesty chili dip is simply unforgettable. Give this recipe a try, share it with friends, and watch it become a new favorite whenever you want something happily indulgent and restaurant-worthy!
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Crispy Coconut Shrimp with Sweet Red Chili Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Crispy Coconut Shrimp with Sweet Red Chili Sauce are a delightful appetizer with a perfect balance of flavors and textures. The crispy coconut coating pairs wonderfully with the juicy shrimp, and the sweet red chili sauce adds a flavorful kick. This dish is sure to impress your guests at any gathering.
Ingredients
Ingredients for Crispy Coconut Shrimp:
- 1 lb large shrimp, peeled and deveined with tails on
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- Vegetable oil for frying
Ingredients for Sweet Red Chili Sauce:
- 1 cup sweet red chili sauce for dipping
- Lime wedges for serving
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels.
- Coating: In a shallow bowl, combine flour, salt, and pepper. In a second bowl, add the beaten eggs. In a third bowl, combine panko breadcrumbs and shredded coconut.
- Dredging: Dredge each shrimp in the flour mixture, then dip into the beaten eggs, then coat in the coconut-panko mixture, pressing gently so the coating sticks.
- Frying: Heat about 2 inches of vegetable oil in a large skillet or Dutch oven to 350°F. Fry the shrimp in batches for 2-3 minutes per side until golden brown and cooked through.
- Drain and Serve: Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain. Serve hot with sweet red chili sauce and lime wedges.
Notes
- For extra flavor, add a pinch of cayenne to the flour.
- Keep fried shrimp warm in a 200°F oven if frying in batches.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4-5 shrimp
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 185mg
