Crispy Coconut Shrimp with Sweet Chili Sauce
Coconut Shrimp is a delightful fusion of crunchy, sweet, and savory flavors that can easily be prepped ahead of time. Paired with a zesty sweet chili sauce, this dish is perfect as an appetizer, a main course, or enjoyed in rice bowls, salads, or wraps. Easily gluten-free adaptable.
Servings: 6 servings
Calories: 630kcal
Equipment
Ingredients
For the batter
- 2 large eggs
- ½ cup rice flour
- ½ cup water
- 1 tsp baking powder
- 1 tsp fresh lime zest, from 1 medium lime (reserve and use the juice for sauce)
- ½ tsp sweet paprika
- ½ tsp garlic powder
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the shrimp
- 1½ lbs extra large or jumbo shrimp, peeled and deveined
- 1½ cups unsweetened shredded coconut flakes
- 1 cup panko breadcrumbs
- 3-4 cups neutral oil, for frying
- For garnish: flaky sea salt, scallions, cilantro, lime wedges from 1-2 limes
For the sauce
- ½ cup Kewpie mayo
- 2 Tbsp Thai sweet chili sauce
- 1 Tbsp Sriracha
- 1-2 tsp fresh lime juice, to taste
- 1 clove of garlic, grated
Instructions
- Prepare the batter. In a large bowl, combine 2 large eggs, ½ cup rice flour, ½ cup water, 1 tsp baking powder, 1 tsp fresh lime zest, ½ tsp paprika, ½ tsp garlic powder, ½ tsp Kosher salt, and ¼ tsp black pepper. Whisk well.
- Prepare the coating. In a separate bowl, combine 1½ cups unsweetened shredded coconut and 1 cup panko breadcrumbs.
- Coat the shrimp. Pat the shrimp dry, then hold them by their tails and dip each one first into the batter and then (after letting excess batter drip off) transfer to the breading station. Coat fully in coconut and panko on all sides, then move to a plate or wire rack. Repeat with remaining shrimp.
- Freeze the shrimp. Transfer the breaded shrimp to a freezer for at least 20 minutes. This helps to ensure that the shrimp don’t overcook when they hit the hot oil.
- Make the sweet chili sauce. Place ½ cup Kewpie mayo in a bowl with 2 Tbsp sweet chili sauce, 1 Tbsp Sriracha, 1 tsp fresh lime juice, and 1 grated clove of garlic. Stir well, then taste and adjust seasoning. Add remaining 1 tsp of lime juice if wanted, or season with a pinch of Kosher salt.
- Heat the oil. Heat enough neutral oil in a skillet or pan to come up about 1-2-inches. Warm over medium-high heat until the oil reaches 350°F (175°C).
- Fry the shrimp. Working in batches, carefully lower a few of the shrimp into the hot oil and cook until golden brown and crispy, about 1-2 minutes per side. Transfer immediately to a paper towel lined wire rack, then season with a pinch of flaky sea salt. Repeat with remaining shrimp.
- To serve: Enjoy the fried shrimp hot with sweet chili sauce on the side. I like to garnish with scallions, cilantro, and serve with lime wedges.
Notes
- Because not all of the oil is consumed, the nutrition information should be lower -- these are an estimate.
- To make gluten-free, simply substitute the panko with a gluten-free panko breadcrumbs. I already recommend using rice flour instead of all-purpose, so you're good to go.
- If using shrimp for sandwiches, tacos, etc., remove tails before dredging and frying.
- Any size shrimp can be used, but adjust cook time accordingly.
- To air-fry shrimp: Preheat an air fryer to 375. Coat the airfryer basket with cooking spray, then place the coconut shrimp inside in a single layer (working in batches, as needed). Spray the shrimp with cooking spray, then cook for 5 minutes, turning once halfway through cook time. Extra-large shrimp will take 1-2 minutes more, while smaller shrimp may take 1 minute less.
- To make-ahead: You can bread the shrimp ahead of time and store them in the refrigerator for up to 24 hours.
- Leftovers and storage: Leftover cooked shrimp can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a pan with a little oil or in the oven at 375°F for a few minutes until warmed through. Remember, seafood has a shorter shelf-life than poultry or meat.
- Freeze the breaded, uncooked shrimp on a baking sheet. Once frozen, transfer them to a freezer bag for up to 2 months. Fry directly from frozen, adding an extra minute or two to the cooking time.
Nutrition
Calories: 630kcal | Carbohydrates: 28g | Protein: 6g | Fat: 56g | Saturated Fat: 17g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 636mg | Potassium: 186mg | Fiber: 4g | Sugar: 6g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg
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