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Coconut Shrimp

Crispy coconut breaded shrimp with sweet and spicy dipping sauce.

Difficulty Medium
Time 7 min
Servings 5
Ingredients 20
Steps 13
Coconut Shrimp
American Updated 1/6/2022

Ingredients

Measured from the catalog payload.

  • 1 lb shrimp cleaned and shell removed
  • 1 cup bread crumb
  • 1 cup sweetened desiccated coconut
  • salt
  • black pepper ground
  • 1/2 cup all-purpose flour
  • 1 cup cooking oil
  • 1 piece egg
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons garlic minced
  • 3/4 cup rice vinegar
  • 3/4 cup sugar
  • 1 piece thai chili pepper
  • 3/4 cup water
  • 1 teaspoon ketchup
  • 2 teaspoons cornstarch
  • salt

Instructions

13 cooking steps

  1. Make the sweet chili sauce by combining minced garlic, Thai chili pepper, and water in a food processor or blender. Blitz for 10 seconds. Set aside.
  2. Pour the vinegar into a saucepan and bring to a boil.
  3. Pour in the garlic, chili, and water mixture. Stir and cook for 2 minutes.
  4. Add the sugar. Stir until completely dissolved. Season with salt and add the ketchup.
  5. Combine the cornstarch and 1 ½ tablespoons of water. Stir until a slurry forms. Pour the slurry into the saucepan and stir immediately. Continue cooking over medium heat, stirring constantly, until the sauce reaches your desired consistency. Set aside.
  6. Season the shrimp with salt and ground black pepper. Let sit for 5 minutes.
  7. Make the batter by combining all batter ingredients in a bowl. Stir until smooth. Set aside.
  8. Combine bread crumbs and desiccated coconut in a bowl. Mix well. Set aside.
  9. Dredge the shrimp in flour one piece at a time. Dip in the batter and let excess drip off. Roll in the bread crumb and coconut mixture, making sure both sides are completely coated. Arrange the coated shrimp on a clean plate. Repeat until all shrimp are coated.
  10. Heat oil in a pan. Fry the coconut shrimp in batches, flipping as needed, until both sides are golden brown.
  11. Transfer the fried shrimp to a plate lined with paper towels.
  12. Arrange on a serving plate and serve with sweet chili sauce.
  13. Serve immediately and enjoy!

Catalog details

Useful for browsing and sync.

Appetizer, Shrimp appetizer recipes, shrimp recipes Public recipe Revision 1

Recipe notes

  • For extra crispy shrimp, ensure the oil is hot (around 350°F/175°C) before frying.
  • The sweet chili sauce can be made ahead and stored in the refrigerator for up to one week.

Storage notes

  • Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness.
  • Store sweet chili sauce separately in the refrigerator for up to 1 week.