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Crispy Coconut Shrimp with Sweet Chili Sauce Recipe

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4.2 from 30 reviews

Deliciously crispy coconut shrimp coated in a light batter, shredded coconut, and panko breadcrumbs, then fried to golden perfection and served with a zesty sweet chili mayo sauce. This crowd-pleasing appetizer combines crunchy texture with the tropical flavor of coconut and a spicy, tangy dipping sauce.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Batter

  • 2 large eggs
  • ½ cup rice flour
  • ½ cup water
  • 1 tsp baking powder
  • 1 tsp fresh lime zest (from 1 medium lime)
  • ½ tsp sweet paprika
  • ½ tsp garlic powder
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper

Coating

  • 1½ cups unsweetened shredded coconut flakes
  • 1 cup panko breadcrumbs

Shrimp

  • 1½ lbs extra large or jumbo shrimp, peeled and deveined

Frying

  • 3-4 cups neutral oil (for frying, such as vegetable or canola oil)

Sweet Chili Sauce

  • ½ cup Kewpie mayo
  • 2 Tbsp Thai sweet chili sauce
  • 1 Tbsp Sriracha
  • 1-2 tsp fresh lime juice (to taste)
  • 1 clove garlic, grated

Garnish

  • Flaky sea salt
  • Scallions
  • Cilantro
  • Lime wedges from 1-2 limes

Instructions

  1. Prepare the batter: In a large bowl, whisk together 2 large eggs, ½ cup rice flour, ½ cup water, 1 tsp baking powder, 1 tsp fresh lime zest, ½ tsp sweet paprika, ½ tsp garlic powder, ½ tsp Kosher salt, and ¼ tsp freshly ground black pepper until smooth and well combined.
  2. Prepare the coating: In a separate bowl, mix 1½ cups unsweetened shredded coconut flakes with 1 cup panko breadcrumbs to create the breading mixture.
  3. Coat the shrimp: Pat the shrimp dry with paper towels. Hold each shrimp by the tail and dip it fully into the batter, letting excess drip off, then transfer it to the coconut-panko mixture and coat thoroughly on all sides. Place coated shrimp on a plate or wire rack. Repeat for all shrimp.
  4. Freeze the shrimp: Place the breaded shrimp in the freezer for at least 20 minutes. This step prevents overcooking during frying by firming up the coating.
  5. Make the sweet chili sauce: In a bowl, combine ½ cup Kewpie mayo, 2 Tbsp Thai sweet chili sauce, 1 Tbsp Sriracha, 1 tsp fresh lime juice, and 1 grated garlic clove. Stir well, taste, and adjust seasoning by adding the remaining lime juice or a pinch of Kosher salt if desired.
  6. Heat the oil: Pour 3-4 cups of neutral oil into a skillet or pan to a depth of 1-2 inches. Heat over medium-high until the oil reaches 350°F (175°C), ideal for frying.
  7. Fry the shrimp: In batches, carefully lower a few shrimp into the hot oil. Fry until golden brown and crispy on each side, about 1-2 minutes per side. Remove and drain on a paper towel-lined wire rack. Immediately season with flaky sea salt. Repeat until all shrimp are cooked.
  8. Serve: Serve the crispy coconut shrimp hot alongside the sweet chili sauce. Garnish with chopped scallions, fresh cilantro, and lime wedges for an extra burst of flavor.

Notes

  • Make sure the shrimp are thoroughly dried before dipping in batter to ensure the coating sticks well.
  • Freezing the breaded shrimp helps maintain crunchiness by preventing the batter from falling off during frying.
  • Use a thermometer to maintain oil temperature at 350°F (175°C) for perfect frying results.
  • For a less spicy sauce, reduce or omit the Sriracha.
  • Serve immediately after frying for best texture and flavor.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian Fusion

Find it online: https://ellarecipe.com/crispy-coconut-shrimp-with-sweet-chili-sauce-recipe/