Coconut Shrimp with Sweet Soy and Chili Dipping Sauce
Dive into a tropical bite of flavor with this irresistible Coconut Shrimp with Sweet Soy and Chili Dipping Sauce! Perfectly crispy and golden on the outside, these shrimp are coated in a crunchy blend of panko breadcrumbs and shredded coconut for a delightful texture and subtle sweetness. A quick fry locks in their tender juiciness, while the vibrant dipping sauce made with soy sauce, honey, chili garlic sauce, and sesame oil brings sweet, savory, and spicy notes that complement every bite. With just 30 minutes of prep and cook time, this crowd-pleasing appetizer or light meal is perfect for gatherings or weeknight indulgence. Serve them hot and garnish with a pop of green onion for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined (tails on)
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 Eggs
- 1 cup Panko breadcrumbs
- 1 cup Unsweetened shredded coconut
- 2 cups Vegetable oil (for frying)
- 0.25 cup Soy sauce
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 1 tbsp Chili garlic sauce
- 0.5 tsp Sesame oil
- 1 Green onion, finely chopped (optional, for garnish)
Instructions
In a shallow dish, combine the flour, salt, black pepper, and garlic powder.
In a second shallow dish, beat the eggs until well mixed.
In a third shallow dish, mix the panko breadcrumbs and shredded coconut.
Pat the shrimp dry with paper towels. Dredge each shrimp in the flour mixture, shaking off excess. Dip it into the beaten eggs, then coat it evenly in the panko and coconut mixture. Press gently to adhere.
Place the coated shrimp on a baking sheet lined with parchment paper. Repeat with all the shrimp.
In a large skillet, heat the vegetable oil over medium-high heat until hot (about 350°F).
Fry the shrimp in batches, avoiding overcrowding the skillet, for 2-3 minutes per side or until golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
To make the dipping sauce, in a small bowl, whisk together the soy sauce, honey, rice vinegar, chili garlic sauce, and sesame oil until well combined.
Transfer the fried coconut shrimp to a serving platter. Garnish with finely chopped green onions, if desired.
Serve the shrimp with the sweet soy and chili dipping sauce on the side and enjoy!
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 12.7 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 97 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 586 mg | 12% | |
*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.
