Coconut Shrimp with Sweet Chili Dipping Sauce Recipe
If you are craving something crispy, tropical, and packed with flavor, you simply must try this Coconut Shrimp with Sweet Chili Dipping Sauce. The perfect blend of crunchy shredded coconut coating tender, juicy shrimp paired with a luscious, tangy dipping sauce makes this dish an unforgettable treat. Whether you’re making it for a casual get-together or a fancy appetizer, this recipe brings a bright pop of sweetness and spice that keeps everyone coming back for more.
Ingredients You’ll Need
Gathering the right ingredients is a breeze for this Coconut Shrimp with Sweet Chili Dipping Sauce, and each one plays a crucial role in balancing the flavors and textures. From the fresh shrimp to the sweet and spicy elements of the sauce, everything comes together simply but purposefully.
- 1 lb 21/25 shrimp: Peeled and deveined with tails intact for the best texture and easy handling.
- Salt and black pepper: Essential seasonings to enhance the natural flavor of the shrimp.
- 1 cup flour: Helps the coating stick to the shrimp for that perfect crunch.
- 2 large eggs, whisked: Acts as the glue to hold the coconut coating.
- 1 cup shredded unsweetened coconut: Adds crispy, tropical flavor that’s the star of this dish.
- Tallow or coconut oil: For frying, these fats deliver a rich, clean flavor and crisp finish.
- 1/4 cup orange marmalade: Sweet and citrusy for the dipping sauce, balancing spice with brightness.
- 1/4 cup apricot jam: Adds depth and fruity sweetness to the sauce.
- Dash of sriracha or chili sauce: Adjust to your preferred spice level for the perfect kick in the dipping sauce.
How to Make Coconut Shrimp with Sweet Chili Dipping Sauce
Step 1: Season the Shrimp
Start by giving your shrimp a simple seasoning of salt and black pepper on both sides. This step enhances the natural flavors and sets the stage for the coconut coating to shine without being overshadowed.
Step 2: Set Up Your Breading Station
Create three separate bowls to make breading a smooth process: place the flour in the first bowl, whisked eggs in the second, and shredded coconut in the third. This setup helps you get a perfect, even layer of coating on each shrimp piece.
Step 3: Coat the Shrimp
Dip each shrimp first into the flour, then the egg wash, and finally into the coconut, shaking off any excess at each stage. This triple-layer method ensures your shrimp get a beautifully thick coating that crisps up gorgeously when cooked. Lay the finished shrimp on a large platter or a sheet of wax paper, keeping them ready for frying.
Step 4: Fry the Shrimp
You have two options here: deep frying or shallow frying. For deep frying, heat a few inches of tallow or coconut oil to about 350 degrees Fahrenheit and fry shrimp for approximately 2 minutes until golden brown and cooked through, draining on paper towels afterward. For a lighter option, shallow fry with half an inch of oil heated to 350 degrees Fahrenheit, cooking shrimp 60 seconds on each side. Either way, you’ll end up with crisp, tender shrimp that are just begging to be dipped.
Step 5: Make the Sweet Chili Dipping Sauce
Whisk together orange marmalade, apricot jam, and a dash of sriracha or chili sauce according to your heat preference. This quick sauce is bursting with a bright and spicy sweetness that complements the coconut shrimp perfectly, turning every bite into a delicious contrast of flavors.
How to Serve Coconut Shrimp with Sweet Chili Dipping Sauce
Garnishes
Fresh garnishes can really take your Coconut Shrimp with Sweet Chili Dipping Sauce to the next level. Sprinkle chopped fresh cilantro or green onions on top for a pop of color and herbal freshness. A wedge of lime on the side offers a zesty squeeze that brightens each bite wonderfully.
Side Dishes
This dish pairs beautifully with simple, cooling sides like a crunchy cabbage slaw or a refreshing cucumber salad. Sticky jasmine rice or coconut rice is also a lovely companion and helps round out the meal if you want to serve it as a main course rather than just an appetizer.
Creative Ways to Present
For parties or casual entertaining, serve the Coconut Shrimp with Sweet Chili Dipping Sauce in a large, colorful platter surrounded by small bowls of the dipping sauce. You can also skewer the shrimp on bamboo sticks for an easy grab-and-go presentation. Another fun idea is to place them atop fresh salad greens drizzled with a bit of dressing for a light and elegant appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Coconut Shrimp with Sweet Chili Dipping Sauce, store them in an airtight container in the refrigerator. Try to enjoy them within two days to maintain the best crispy texture and fresh flavors.
Freezing
To freeze, place uncooked breaded shrimp in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag or container for up to 1 month. When ready, you can fry them straight from frozen, just add a minute or two to cooking time.
Reheating
Reheat leftover shrimp in a preheated oven at 350 degrees Fahrenheit for about 8-10 minutes or until hot and crisp again. Avoid microwaving if possible, as this can make the coating soggy.
FAQs
Can I use frozen shrimp for Coconut Shrimp with Sweet Chili Dipping Sauce?
Absolutely! Just make sure to fully thaw and pat them dry before seasoning and breading to ensure a crispy finish.
Is coconut oil better than other oils for frying?
Coconut oil adds a subtle coconut flavor that complements the dish beautifully, but you can also use tallow or vegetable oil if you prefer a neutral taste.
How spicy is the sweet chili dipping sauce?
The level of spice depends on how much sriracha or chili sauce you add. You can easily adjust to your liking, making it mild or with a nice kick.
Can I bake the shrimp instead of frying?
Yes, but keep in mind the coconut coating will not be as crispy. Baking at a high temperature with a light spray of oil can yield decent results.
What makes the coconut shrimp so crispy?
The triple coating process — flour, egg, and shredded coconut — creates an outer shell that crisps beautifully when fried, locking in moisture and flavor.
Final Thoughts
Coconut Shrimp with Sweet Chili Dipping Sauce is one of those recipes that feels like a celebration every time you make it. It’s simple enough for a weeknight treat but impressive enough for guests. Don’t hesitate to dive in and give this tropical delight a try — your taste buds will thank you!
Print
Coconut Shrimp with Sweet Chili Dipping Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings (about 6–8 shrimp per serving) 1x
- Diet: Halal
Description
Crispy coconut shrimp paired with a sweet and spicy chili dipping sauce makes for a perfect appetizer or snack. The shrimp are coated in a crunchy coconut breading and can be deep or shallow fried for a golden, flavorful crust. The tangy orange marmalade and apricot jam combined with a hint of sriracha create a deliciously balanced dipping sauce that complements the shrimp beautifully.
Ingredients
Shrimp and Breading
- 1 lb 21/25 shrimp (peeled, deveined, tail still intact)
- Salt, to taste
- Black pepper, to taste
- 1 cup flour
- 2 large eggs, whisked
- 1 cup shredded unsweetened coconut
- Tallow or coconut oil, for frying
Sweet Chili Dipping Sauce
- 1/4 cup orange marmalade
- 1/4 cup apricot jam
- Dash of sriracha or chili sauce, to taste
Instructions
- Season the shrimp: Start by seasoning all of the shrimp on both sides with salt and black pepper to enhance their flavor before breading.
- Prepare the breading stations: Set up three shallow bowls: one with flour, one with whisked eggs, and one with shredded unsweetened coconut to create the coating layers.
- Bread the shrimp: Dip each shrimp first into the flour, shaking off the excess, then into the egg, and finally coat it thoroughly with coconut, shaking off extra to ensure the breading stays intact during frying. Place the breaded shrimp on a platter or sheet of wax paper.
- Deep fry the shrimp: Heat several inches of tallow or coconut oil in a deep pan to 350°F. Fry the shrimp in batches (about half a pound at a time) for 2 minutes, or until golden brown and fully cooked (internal temperature 120°F). Drain on paper towels.
- Shallow fry alternative: Pour about 1/2 inch of tallow or coconut oil into a skillet and heat over medium-high to 350°F. Cook shrimp in a single layer for 60 seconds per side until cooked through and golden. Drain on paper towels.
- Make the dipping sauce: In a small bowl, combine orange marmalade, apricot jam, and sriracha or your preferred chili sauce to taste. Stir well to blend the sweet and spicy flavors.
- Serve immediately: Plate the crispy coconut shrimp alongside the sweet chili dipping sauce for dipping and enjoy while hot for the best texture and flavor.
Notes
- For a gluten-free version, substitute all-purpose flour with rice flour or gluten-free flour blend.
- You can adjust the heat level of the dipping sauce by varying the amount of sriracha or chili sauce.
- Use fresh coconut or high-quality frozen shredded coconut for the best flavor and texture.
- Ensure oil temperature stays consistent to avoid greasy shrimp and ensure even cooking.
- Cooking times may vary slightly depending on shrimp size, so checking internal temperature is recommended for perfect doneness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6 shrimp with dipping sauce
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 120 mg
Keywords: coconut shrimp, sweet chili sauce, appetizer, fried shrimp, seafood, party snack, coconut breading
