Crispy Coconut Shrimp with Sweet Chili Sauce is a tropical-inspired appetizer that’s as beautiful to present as it is delightful to eat. Each shrimp is coated in a blend of shredded coconut and panko breadcrumbs, creating a golden, crunchy exterior that contrasts perfectly with the juicy, tender shrimp inside. Paired with a creamy sweet chili dipping sauce, this dish is perfect for entertaining or as a fun addition to your summer seafood menu.

Why You’ll Love This Recipe

This coconut shrimp recipe is a guaranteed crowd-pleaser. The panko and coconut coating delivers an irresistibly crisp texture, while the shrimp stay succulent and flavorful inside. The homemade dipping sauce—creamy, sweet, tangy, and slightly spicy—takes it to the next level. Quick to prepare and easy to fry in batches, this dish is ideal for everything from casual dinners to elegant parties. Serve it with lime wedges and cilantro for a fresh finish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shrimp:

1 lb large shrimp, peeled and deveined (tails on)
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
2 large eggs
1 cup panko breadcrumbs
1 cup sweetened shredded coconut
Vegetable oil, for frying
Fresh cilantro, for garnish
Lime wedges, for serving

For the Sweet Chili Dipping Sauce:

½ cup mayonnaise
3 tablespoons sweet chili sauce
1 tablespoon sriracha (optional, for heat)
1 teaspoon lime juice

Directions

Set up your coating stations:
In three shallow bowls, prepare the following:
- Bowl 1: Flour mixed with salt and pepper
- Bowl 2: Beaten eggs
- Bowl 3: Panko breadcrumbs and shredded coconut mixed together
Bread the shrimp:
Working one at a time, dredge each shrimp in the seasoned flour, then dip it into the egg, and finally coat it in the panko-coconut mixture. Press gently to help the coating stick.
Fry the shrimp:
In a large deep skillet, heat about 1½ inches of vegetable oil over medium-high heat until shimmering (350°F / 175°C if using a thermometer).
Fry the shrimp in batches, 2–3 minutes per side, until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain.
Make the dipping sauce:
In a small bowl, stir together the mayonnaise, sweet chili sauce, lime juice, and sriracha (if using) until smooth and creamy.
Serve:
Arrange the hot coconut shrimp on a platter. Garnish with chopped cilantro and lime wedges. Serve immediately with the dipping sauce on the side.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories: Approximately 340 kcal per serving

Variations

Baked Version: Bake at 425°F (220°C) for 15–18 minutes on a parchment-lined tray, flipping halfway through, for a lighter option.
Air Fryer: Air fry at 400°F (200°C) for 8–10 minutes, turning halfway, until crispy and golden.
Unsweetened Coconut: Use unsweetened shredded coconut for a less sweet, more savory coating.
Gluten-Free: Use gluten-free panko and flour to make this recipe suitable for gluten-sensitive guests.
Tropical Dipping Sauce: Mix crushed pineapple with sweet chili sauce for a fruity alternative.

storage/reheating

For best results, enjoy coconut shrimp fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place shrimp on a wire rack over a baking sheet and bake at 375°F (190°C) for 8–10 minutes until crisp. Avoid microwaving, as it can make the coating soggy. The dipping sauce can be stored in the fridge for up to 5 days.

FAQs

Can I make coconut shrimp ahead of time?

You can bread the shrimp a few hours in advance and refrigerate until ready to fry.

Can I freeze coconut shrimp?

Yes, freeze breaded (uncooked) shrimp on a tray, then transfer to a freezer bag. Fry directly from frozen, adding 1–2 minutes to the cooking time.

Is sweetened coconut necessary?

Sweetened coconut adds a signature flavor, but unsweetened works if you prefer a less sweet taste.

What oil is best for frying?

Neutral oils like canola, vegetable, or peanut oil are ideal for frying shrimp.

Can I use pre-cooked shrimp?

Raw shrimp are best for this recipe, as pre-cooked shrimp can become overcooked and rubbery when fried.

What size shrimp should I use?

Large (16–20 count per pound) shrimp work best for even coating and a satisfying bite.

What’s the best way to keep shrimp crispy?

Drain well on paper towels and serve immediately. Reheat using the oven or air fryer to maintain crispness.

Can I use coconut flour?

Coconut flour is not recommended for breading as it doesn’t provide the same texture or adherence as all-purpose flour.

Is the dipping sauce spicy?

It’s mildly spicy from the chili sauce, but you can control the heat by adjusting or omitting the sriracha.

Can I make the dipping sauce dairy-free?

Yes, use a vegan mayo substitute for a completely dairy-free sauce.

Conclusion

Crispy Coconut Shrimp with Sweet Chili Sauce is a restaurant-worthy dish you can easily make at home. With its crisp, golden crust and creamy, tangy dip, it’s a flavorful and satisfying appetizer that feels tropical and festive. Whether you’re hosting a party or just want a summery seafood indulgence, this recipe delivers crunch, flavor, and visual appeal in every bite.

Crispy Coconut Shrimp with Sweet Chili Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Crispy Coconut Shrimp are golden, crunchy, and bursting with tropical flavor—perfectly fried in a panko and shredded coconut coating. Paired with a creamy sweet chili dipping sauce, this irresistible appetizer is ideal for parties, seafood feasts, or a summer-inspired dinner.

Author: Asma
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Appetizer
Method: Frying
Cuisine: Asian-Inspired / Tropical

Instructions

Prep Coating Stations:
- In one bowl: mix flour with salt and pepper.
- In a second bowl: beat eggs.
- In a third bowl: combine panko breadcrumbs and shredded coconut.
Coat the Shrimp:
- Dredge each shrimp in the seasoned flour, dip in egg, then coat thoroughly in the coconut-panko mixture. Press to help it stick.
Fry the Shrimp:
- Heat about 2 inches of oil in a deep skillet over medium-high heat.
- Fry shrimp in batches for 2–3 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain.
Make the Sauce:
- Mix mayonnaise, sweet chili sauce, sriracha (if using), and lime juice in a small bowl until smooth.
Serve:
- Serve shrimp hot with dipping sauce. Garnish with cilantro and fresh lime wedges.

Notes

To make ahead, coat shrimp and refrigerate up to 4 hours before frying.
Swap mayo in the sauce for Greek yogurt for a lighter option.
Pairs great with a tropical cocktail or iced tea.