Coconut Shrimp and Sauce
Crispy, golden, and utterly irresistible, Coconut Shrimp with Sweet Chili Lime Sauce is the perfect blend of crunch and tropical flavor. This easy-to-make appetizer or main course features plump shrimp coated in a delightful mixture of panko breadcrumbs and sweetened shredded coconut, fried to perfection for a light yet satisfying crunch. The dish is elevated with a creamy, zesty dipping sauce made from mayonnaise, sweet chili sauce, and a splash of fresh lime juice, offering a tangy-sweet complement to the crispy shrimp. Ready in under 30 minutes, this recipe is perfect for weeknight dinners, festive gatherings, or whenever you're craving a taste of the tropics. Pair it with lime wedges and a crisp salad for a complete meal that’s as vibrant as it is delicious.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 2 Eggs
- 0.75 cup Panko bread crumbs
- 1 cup Sweetened shredded coconut
- 2 cups Vegetable oil, for frying
- 0.25 cup Mayonnaise
- 2 tablespoons Sweet chili sauce
- 1 tablespoon Fresh lime juice
Instructions
Prepare the shrimp by peeling, deveining, and rinsing under cold water. Pat them dry with a paper towel.
Set up a breading station with three shallow bowls. In the first bowl, mix the flour, salt, and garlic powder. In the second bowl, whisk the eggs. In the third bowl, combine the panko bread crumbs and shredded coconut.
Coat each shrimp in the flour mixture, dip it into the egg wash, and then press it into the coconut mixture, ensuring it is fully coated. Place the breaded shrimp on a clean plate.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Fry the shrimp in batches for 2–3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan. Remove the cooked shrimp with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
In a small bowl, prepare the dipping sauce by whisking together the mayonnaise, sweet chili sauce, and lime juice until smooth.
Serve the coconut shrimp hot with the dipping sauce on the side. Garnish with fresh lime wedges if desired.
Nutrition Facts
Calories |
6248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 555.9 g | 713% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 4528 mg | 197% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 53.5 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 568 mg | 44% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
