5 from 2 votes

Coconut Shrimp

Crispy golden coconut shrimp fried to perfection and dipped in a creamy, sweet, tangy, slightly spicy chili sauce. It's crunchy, rich, tropical, and just a little bit addictive.

Course Appetiser, Dinner

Keyword Coconut Shrimp Recipe, Coconut Shrimp With Sweet Chili Dip, Sweet Chili Dip Recipe

Prep Time 20

Cook Time 10

Chill Time 18

Servings

Calories 496

Author Erren Hart

Ingredients

For the Shrimp:

1 lb jumbo shrimp 12/15 count, peeled and deveined
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Dredging Station:

Flour Mixture:

⅓ cup all-purpose flour
¼ teaspoon garlic powder
¼ teaspoon paprika
Pinch of cayenne pepper optional
Salt and pepper to taste
1 large egg

Egg + Buttermilk Mixture:

2 tablespoons buttermilk
¼ teaspoon Dijon mustard
A few dashes of hot sauce optional

Coconut Coating:

½ cup shredded unsweetened coconut
¼ cup panko breadcrumbs

For Frying:

¼ cup neutral oil like avocado, canola, or vegetable oil

For Sweet Chili Dipping Sauce

¼ cup mayonnaise
2 tablespoons sour cream
2 tablespoons sweet chili sauce
1 tablespoon pineapple juice
2 teaspoons honey
1 teaspoon lime juice
¼ teaspoon toasted sesame oil
½ teaspoon soy sauce
1 small garlic clove grated or finely minced
Optional: pinch of red pepper flakes or a few drops of hot sauce for heat

US Customary - Metric

Instructions

Prep the Shrimp:

Pat shrimp dry with paper towels. Season with kosher salt and black pepper.

Make the Dredging Station:

In Bowl 1, whisk together flour, garlic powder, paprika, cayenne, salt, and pepper.
In Bowl 2, whisk the egg, buttermilk, Dijon mustard, and hot sauce until smooth.
In Bowl 3, combine shredded coconut and panko.

Coat the Shrimp:

Dredge each shrimp in the seasoned flour (shake off excess), dip in the egg-buttermilk mixture, then press into the coconut-panko mix until fully coated.

Chill for Crispiness:

Place coated shrimp on a parchment-lined baking sheet and chill in the fridge for 30 minutes. This helps the coating stick and crisp up when frying.

Pan-Fry to Golden Perfection:

Heat oil in a large skillet over medium heat. When hot, add shrimp in batches and fry for 2–3 minutes per side until golden brown and cooked through. Don’t overcrowd the pan.

Drain and Serve:

Remove shrimp from oil and place on a paper towel-lined plate. Serve hot with your favorite dipping sauce.

For Sweet Chili Dipping Sauce

In a small bowl, mix mayo, sour cream, sweet chili sauce, pineapple juice, honey, lime juice, sesame oil, soy sauce, and garlic until smooth and creamy.
Add more lime for tang, more honey for sweetness, or extra chili sauce for heat. Balance is key here!
Refrigerate for 15–30 minutes so the flavors can come together.

Video

Notes

Tips for Coconut Shrimp Success

Dry Shrimp = Crispy Shrimp: Pat your shrimp super dry with paper towels before seasoning. Moisture is the enemy of crispiness.
Triple Bowl Setup: Get your dredging station fully ready before starting. It makes the coating process way less messy and much faster.
Press the Coating: After dunking in the coconut-panko mix, press firmly to help the coating stick. No one wants naked shrimp.
Chill Before Frying: A quick 30-minute chill in the fridge gives the coating time to set and results in a way crispier crust.
Don't Crowd the Pan: Fry in batches! Too many shrimp at once = steamed shrimp instead of crispy shrimp.
Oil Temperature Matters: Medium heat is the sweet spot. If the oil’s too hot, the outside will burn before the inside is cooked.
Taste Test the Sauce: Before serving, dip a spoon and adjust to your vibe—more lime for tang, more chili for heat, or more honey for sweet.

Storage & Freezing Instructions

To Store (Short-Term): Keep leftover cooked shrimp in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer at 375°F to re-crisp.
To Freeze (Uncooked): After coating and chilling, freeze shrimp in a single layer on a parchment-lined baking sheet. Once frozen, transfer to a zip-top freezer bag. Fry straight from frozen, adding 1–2 extra minutes to cook time.

To Freeze (Cooked): You can freeze cooked coconut shrimp, but they lose some of their crunch. Reheat in a 400°F oven or air fryer to help bring back that crispy texture.

Nutrition