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Crispy Coconut Shrimp Recipe Easy Homemade Thai Sweet Chili Sauce

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A crispy, sweet, and spicy coconut shrimp recipe paired with a homemade Thai sweet chili sauce that is quick and easy to make, perfect for entertaining or a flavorful snack.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined (tail-on or off, based on preference)
  • 1 cup (90g) unsweetened shredded coconut (fresh or desiccated)
  • ½ cup (60g) all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten (room temperature)
  • ½ cup (50g) panko breadcrumbs
  • Salt and pepper to season
  • About 2 cups (480ml) neutral oil for frying (vegetable or canola oil)
  • For the Thai Sweet Chili Sauce:
  • ½ cup (120ml) rice vinegar
  • ½ cup (100g) granulated sugar
  • 2 tablespoons water
  • 1 tablespoon sambal oelek or chili garlic sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
  • Juice of half a lime

Instructions

  1. Rinse and pat dry the shrimp. Season lightly with salt and pepper.
  2. Set up three bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with shredded coconut mixed with panko breadcrumbs.
  3. Dredge each shrimp in the flour, shaking off excess, then dip into the beaten eggs, and press firmly into the coconut-panko mixture to coat fully. Set aside.
  4. Heat about 2 cups of neutral oil in a skillet over medium heat to 350°F (175°C). Test oil temperature with a small piece of batter.
  5. Fry shrimp in batches, 2-3 minutes per side, until golden brown and crispy. Use tongs to turn shrimp gently. Remove and drain on paper towels or a wire rack.
  6. To make the Thai sweet chili sauce, combine rice vinegar, sugar, water, sambal oelek, and minced garlic in a saucepan. Simmer over medium heat, stirring until sugar dissolves.
  7. Whisk cornstarch mixture into the sauce and cook 1-2 minutes until thickened. Remove from heat and stir in lime juice.
  8. Serve the crispy coconut shrimp with the Thai sweet chili sauce on the side. Garnish with lime wedges or chopped cilantro if desired.

Notes

Maintain oil temperature at 350°F (175°C) to avoid burning the coconut or greasy shrimp. Press the coconut-panko mixture firmly onto the shrimp for extra crispiness. Fry in small batches to keep oil temperature steady. The Thai sweet chili sauce can be made ahead and stored in the fridge for up to a week. Reheat shrimp in a hot oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: coconut shrimp, crispy shrimp, Thai sweet chili sauce, fried shrimp, appetizer, easy recipe, homemade sauce, seafood

Find it online: https://fizzlefork.com/crispy-coconut-shrimp-recipe-easy-homemade-thai-sweet-chili-sauce/