Coconut Shrimp with Sweet Chili Lime Sauce
Crispy, golden, and utterly irresistible, these Coconut Shrimp with Sweet Chili Lime Sauce are the perfect blend of tropical flair and bold flavors. Tender shrimp are coated in a crunchy mixture of panko breadcrumbs and unsweetened shredded coconut, then fried to golden perfection for a satisfying crunch. The accompanying sweet chili lime sauce—infused with tangy lime juice, honey, and a hint of soy—adds a zesty kick that perfectly complements the coconut crust. Ready in just 35 minutes, this crowd-pleasing appetizer or main dish is garnished with fresh cilantro for a burst of brightness. Whether you’re entertaining or craving a restaurant-quality dish at home, this recipe is sure to impress your taste buds. Perfect for pairing with tropical drinks or light salads, this dish is a surefire way to turn any meal into an island-inspired feast!
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Recipe Information
Ingredients
- 1 lb Large shrimp (peeled and deveined, tails on)
- 0.5 cup All-purpose flour
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 Eggs
- 1 cup Panko breadcrumbs
- 1 cup Unsweetened shredded coconut
- 2 cups Vegetable oil (for frying)
- 0.5 cup Sweet chili sauce
- 2 tbsp Lime juice
- 1 tsp Soy sauce
- 1 tsp Honey
- 2 tbsp Fresh cilantro (chopped, for garnish)
Instructions
In a shallow dish, combine the flour, garlic powder, salt, and black pepper. Set aside.
In another shallow dish, beat the eggs until well combined. Set aside.
In a third shallow dish, mix the panko breadcrumbs and shredded coconut.
Holding a shrimp by the tail, dredge it in the flour mixture, shaking off any excess.
Dip the floured shrimp into the beaten eggs, allowing the excess to drip off, then coat it in the panko and coconut mixture. Press lightly to ensure the coating adheres.
Repeat the process for all shrimp, placing the coated shrimp on a parchment-lined baking sheet.
In a large skillet or deep-sided pan, heat the vegetable oil over medium heat to 350°F (175°C).
Fry the shrimp in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and fully cooked. Remove and place on a paper towel-lined plate to drain any excess oil.
To make the sauce, whisk together the sweet chili sauce, lime juice, soy sauce, and honey in a small bowl until well combined.
Serve the coconut shrimp warm, garnished with chopped cilantro, alongside the sweet chili lime sauce for dipping.
Nutrition Facts
Calories |
5950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 540.6 g | 693% | |
| Saturated Fat | 119.4 g | 597% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 4493 mg | 195% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 85.2 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1991 mg | 42% | |
*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.
