Crispy Coconut Shrimp with Sweet Chili Sauce

Crispy Coconut Shrimp served with a tangy sweet chili sauce is a quick and irresistible dish that comes together in under 30 minutes.

I love making these crispy coconut shrimp when we need something easy but still a little fun. Think family game night, random Tuesday cravings, or just because shrimp sounded good. It’s one of those reliable recipes that turns out every time: simple steps and tons of flavor.

The shrimp get coated in this mix of panko breadcrumbs and coconut flakes that makes them perfectly crispy. The flour’s seasoned with garlic powder, onion powder, and paprika, so every bite has a little savory kick.  If you’re one of those people who love to dip things into sauce, I highly recommend doubling the sauce recipe.  The combo of shrimp and sauce is crunchy, sweet, a little tangy and basically everything I want in one bite.

This recipe shows you how to shallow fry the shrimp, but there’s an air fryer option just below if that’s more your thing.

Why You Will Love Crunchy Coconut Shrimp

• Quick and Easy: Ready in under 30 minutes, perfect for busy evenings or spontaneous gatherings.
• Restaurant Quality: Crunchy, flavorful shrimp with restaurant-worthy taste with simple ingredients.
• Versatile Cooking Options: Fry traditionally or use an air fryer for a healthier twist.
• Perfect Appetizers: Always popular at parties, potlucks, or movie nights.

Ingredients You’ll Need

For the Shrimp:

• Large shrimp – Raw shrimp, peeled with tail on, work best. Jumbo shrimp give tender shrimp with the best bite.
• Unsweetened coconut flakes – Adds real coconut flavor and helps get that golden brown crust.
• Panko bread crumbs – These are lighter and absorb less grease than traditional breadcrumbs.
• All-purpose flour – Blends with spices to coat each shrimp evenly before the egg wash.
• Spices – Garlic powder, onion powder, paprika, salt, and a pinch of black pepper or cayenne for added heat.
• Egg – Acts as the glue. You can sub egg whites for a lighter breading.
• Milk –  A splash gets whisked in with the egg. Use coconut milk for extra tropical flavor.
• Vegetable oil – Use canola or coconut oil for frying in a large skillet or Dutch oven.

For the Sweet Chili Dipping Sauce:

• Garlic paste – Finely minced garlic also works.
• Fresh cilantro – Adds fresh flavor and a pop of green.
• Sweet chili sauce – You can make this homemade or use any store-bought sauce. Tangy, sweet, and mildly spicy.
• Lime juice – A squeeze of lime adds just enough tang to balance the sweet chili sauce.

How to Make Coconut Shrimp with Sweet Chili Sauce

Making coconut shrimp and sauce is surprisingly simple. The whole process takes just 10 to 15 minutes from start to finish!

Step 1: Heat the Oil Fill a deep skillet or Dutch oven with vegetable oil, about 1/4 to 1/2 inch deep. Heat to 350°F, hot enough to crisp the shrimp quickly without soaking up excess oil.

Step 2: Prepare Your Breading Station Set up three shallow bowls: one with coconut shavings and panko breadcrumbs, one with flour and spices, and one with whisked egg and milk.

Step 3: Coat and Cook Shrimp Dip each shrimp in flour, then egg wash, then press into the coconut mixture. Fry in batches, about 1 minute per side, until golden brown.

Step 4: Drain and Serve Place cooked shrimp on a paper towel-lined plate or cooling rack to drain off excess oil.

Step 5: Make Sweet Chili Sauce Heat garlic and sweet chili sauce in the microwave for 2 minutes, stirring halfway. Let cool slightly, then stir in lime juice and cilantro.

Serve hot with sweet chili dipping sauce.

Air Fryer Coconut Shrimp: Preheat air fryer to 350°F. Spray basket with cooking spray and place shrimp in a single layer and not touching. Cook for 10–12 minutes, flipping halfway through.

Tips for Success

This coconut shrimp and sauce combo has become one of my go-to recipes—easy to prep, fun to serve, and always a hit. Here are a few tips that make it even better:

• Use panko breadcrumbs. They’re lighter than regular breadcrumbs and create that signature crispy texture without soaking up as much grease.
• Want more crunch? Butterfly the shrimp. If you LOVE the breading, this is the move. It opens the shrimp up and gives you even more surface to catch all that golden brown coconut goodness.
• Don’t overcook. Shrimp cook fast. Remove them as soon as they turn light golden to keep them juicy and tender.
• Prep ahead of time. Set up your breading station early and keep dredged shrimp on a tray in the fridge until you’re ready to shallow fry.
• Freeze before frying for best results. A quick 30-minute freeze helps the coconut coating stay put and gives you an even crunchier finish.

Storing Coconut Shrimp

• Leftovers: Store cooked shrimp in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze cooked shrimp in a single layer on a baking sheet, then transfer to airtight bags for up to 2 months.
• Reheating: Reheat shrimp in an oven or air fryer at 350°F until crisp and warmed through.

FAQs

Can I bake these instead of frying?
Yes, bake at 400°F for about 15 minutes, flipping halfway for a crispy result.

What can I substitute for coconut flakes?
Crushed cornflakes or almond meal can offer a different but enjoyable crunchy texture.

How do I avoid soggy shrimp?
Ensure your oil or air fryer is preheated and fry in small batches to maintain high heat.

What can I serve with coconut shrimp?
They pair perfectly with fluffy jasmine rice, stir-fried vegetables, or a fresh green salad.

Can I use frozen shrimp?
Yes, thaw completely and pat dry to ensure the coating sticks.

More Easy Shrimp Recipes

Love a good shrimp dish? Here are a few more easy shrimp recipes that bring bold flavor and simple steps!

• Buffalo Shrimp
• Shrimp Stir Fry Recipe with Lemon and Ginger
• Teriyaki Shrimp and Rice Bowl
• Cilantro Lime Shrimp Tacos with Mango Avocado Salsa
• Lemon Garlic White Wine Shrimp Fettuccine Pasta

---

Try this Chicken Macaroni Salad recipe? Don’t forget to leave a review below and let us know how they turned out!

More Easy Shrimp Recipes:

• Shrimp Lo Mein
• Cilantro Lime Shrimp Quinoa Bowls
• Lemon Garlic White Wine Shrimp Fettucine Pasta
• Lemon Garlic Shrimp
• Shrimp Tacos with Mango Avocado Salsa