How to Make Coconut Shrimp & Sweet Thai Chili Sauce
Learn how to make coconut shrimp with sweet Thai chili sauce that’s perfectly crispy, golden, and packed with tropical flavor. This easy homemade coconut shrimp recipe features juicy shrimp coated in crunchy coconut and served with a sweet and spicy Thai chili dipping sauce, making it the perfect appetizer, party snack, or quick seafood dinner.
What kind of shrimp is best for coconut shrimp?
Large or jumbo shrimp work best because they stay juicy on the inside while developing a crispy coconut coating. Peeled and deveined shrimp with the tails left on are ideal for easy dipping.
Can I use frozen shrimp?
Yes! Frozen shrimp work perfectly. Thaw them completely and pat them dry with paper towels before breading to help the coating stick.
How do I keep the coconut coating from falling off?
Pat the shrimp dry, dredge them in flour, dip them in beaten eggs, and then coat them thoroughly with the coconut and breadcrumb mixture. Let the breaded shrimp rest for 10–15 minutes before cooking to help the coating adhere.
Can I bake or air fry coconut shrimp instead of frying?
Absolutely. Bake at 425°F until golden and cooked through, or air fry at 400°F for about 8–10 minutes, flipping halfway through for even browning.
What is the best coconut to use?
Sweetened shredded coconut creates a golden, slightly sweeter coating, while unsweetened coconut offers a more subtle flavor. Either works well depending on your preference.
Can I make the sweet Thai chili sauce at home?
Yes! A simple homemade version can be made with sweet chili sauce, a splash of lime juice, garlic, and a pinch of red pepper flakes for extra flavor.
How do I know when the shrimp are fully cooked?
Shrimp are done when they turn pink and opaque and curl into a loose “C” shape. Overcooked shrimp become firm and rubbery, so watch them closely.
Can I make coconut shrimp ahead of time?
You can bread the shrimp several hours in advance and refrigerate them until ready to cook. For the crispiest results, fry, bake, or air fry just before serving.
What should I serve with coconut shrimp?
Coconut shrimp pairs well with jasmine rice, coconut rice, mango salsa, coleslaw, grilled vegetables, pineapple, or a fresh green salad for a complete meal.
Cook with me!
How to Make Coconut Shrimp & Sweet Thai Chili Sauce
Ingredients
For the Sweet Thai Chili Sauce:
- 3/4 cup water
- 1/3 cup sugar
- 1/4 cup honey
- 1/2 cup rice vinegar
- 5 garlic cloves grated
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon fish sauce or soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For the Coconut Shrimp:
- 1 1/2 pounds larger shrimp peeled with tails on
- 1/2 cup flour
- 1 teaspoon sweet paprika
- 1 teaspoon fine sea salt
- 1 teaspoon onion pwoder
- 1 teaspoon ground black pepper
- 2 eggs beaten
- 1 cup panko breadcrumbs
- 1 1/2 cups finely shredded coconut
- frying oil
- lemon wedges for serving
Instructions
To Make the Sweet Thai Chili Sauce:
- In a large saucepan, combine the water, sugar, and honey. Place over medium high heat and bring to a boil as you stir. Reduce heat to medium, then stir in the rice vinegar, grated garlic, crushed red pepper flakes, and paprika. Simmer on LOW for 5 minutes.
- In the meantime, make the cornstarch slurry by mixing the cornstarch with the water until smooth in a separate bowl.
- Add the fish sauce (or soy sauce) and cornstarch slurry. Stir to combine then increase heat to Medium to boil for 1 to 2 minutes, just until slightly thickened. Add up to 1/4 cup more water to help loosen if it gets too thick. The sweet Thai chili sauce should not take on a deep brown color but remain a light amber color!
- Remove from heat to a heatproof glass jar. Let cool on a heat safe surface at room temperature then transfer to the fridge with the lid for 7 to 10 days.
To Make the Coconut Shrimp:
- Butterfly the peeled (but tail on!) shrimp by creating a slit along the backside 3/4th of the way through. Gently open the sides so you have a flatter shrimp piece. The tail is important here as it will keep the shrimp from falling apart.
- Set up your battering station with three bowls. In the first bowl, mix together the flour, salt, paprika, onion powder, and black pepper. In the second bowl, beat the eggs until smooth. In the third bowl, mix together the panko breadcrumbs and shredded coconut.
- Working one shrimp at a time, dredge in the flour mixture to coat then the eggs until no flour shows and lastly in the coconut mix. Pat the coconut into the shrimp so its sticks. Set aside for 5 minutes.
- Heat up 1″ of frying oil in a 10 to 12 inch skillet over medium high heat. Place a wire rack on top of a baking pan nearby.
- Once glistening, you can begin frying the coconut shrimp in batches to not overcrowd the pan. Cook until deeply golden, about 1 to 2 minutes, then flip to cook another minute or so. Transfer with a slotted spoon or tongs to the wire rack. Sprinkle lightly with salt after each batch while warm.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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this was soooo delicious. your recipe was amazing at explaining every step and since i’m more a visual learner, your video made the experience so much better. thank you!