Coconut Shrimp with Sweet Chili Sauce

Coconut Shrimp with Sweet Chili Sauce
After rounding up my tastiest shrimp recipes I realized that I had not shared one of my favourites, coconut shrimp! Coconut shrimp are large shrimp served coated in a crispy golden brown panko breadcrumb and coconut mixture that are just asking to be dipped into some sweet chili sauce or better yet pineapple sweet chili sauce! I sometimes like to add a touch of lime zest to the breadcrumb mixture for a hint of citrus and you can always kick up the sweet chili sauce with something like apricot preserves if the pineapple sweet chili sauce does not float your boat. (I think the coconut and pineapple flavour combo is just fabulous!) This coconut lime shrimp is the perfect finger food for your next dinner party, it's also great on game night and to be completely honest, I like to make a large batch and just eat it as a meal!

Coconut Shrimp with Sweet Chili Sauce
Finger licking good!

Coconut Shrimp with Sweet Chili Sauce

Coconut Shrimp with Sweet Chili Sauce

Coconut Shrimp with Sweet Chili Sauce

Coconut Shrimp with Sweet Chili Sauce

Coconut Shrimp with Sweet Chili Sauce
Coconut Shrimp with Sweet Chili Sauce

Coconut Shrimp with Sweet Chili Sauce

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

Quick and easy shrimp coated in a crispy golden brown coconut, served with sweet chili sauce for dipping.

  • 1 pound shrimp, peeled and deveined
  • salt and pepper
  • 1/3 cup flour (gluten-free for gluten-free)
  • 2 eggs, lightly beaten
  • 1/2 cup panko breadcrumbs (gluten-free for gluten-free)
  • 1/2 cup shredded coconut
  • oil for frying
  1. Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
  2. Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.

Option: Add 2 teaspoons lime zest to the breadcrumb mixture.
Option: Serve with sweet chili sauce (optionally with apricot preserves mixed in) or pineapple sweet chili sauce.
Nutrition Facts: Calories 396, Fat 21.2g (Saturated 6g, Trans 0), Cholesterol 321mg, Sodium 326mg, Carbs 18.9g (Fiber 1.4g, Sugars 1.1g), Protein 31g
Nutrition by: Nutritional facts powered by Edamam


We Are Not Martha said...

Why am I not eating this for lunch right now??? It looks perfect!


Maria said...

Josh would love this for dinner!

Gaby Dalkin said...

the lime addition to the breadcrumbs is awesome! and I'm all over the pineapple sweet chili sauce!

Kiran @ said...

Delicious finger food!

Best Food Processor Guide said...

So yummy! I made it tonight for a quick supper for my family of 5 and they all loved it.

Robin said...

Everything you make looks so yummy and I've made lots of your recipes. Have you thought of photographing the process of making a recipe like Ree Drummond does? Watching the process makes her recipes seem so accesable. You have five beautiful shots of the finished product but this coconut shrimp could have five good shots on the process. I have all of your cookbooks and your recipes come to me every day so I am a devoted fan. Let me know what you think.

Joshua Hampton said...

I love coconut shrimp, and I totally agree that coconut and pineapple is a combo made in heaven.

Andrew Hopkin said...

this recipe is very good when i go home i make this for my family thanks a lot.
Thanks for share

Ashley Corrion said...

Is the coconut sweetened or unsweetened?

Kevin Lynch said...

Ashley Corrion: I usually use unsweetened but sweetened also works. Enjoy!

Justine Small said...

Great work Kevin. I'm breaking the Shrimps out for Xmas this year and definitely going to experiment now with the coconut

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