Coconut Shrimp With Sweet And Spicy Dipping Sauce

Crispy coconut shrimp with sweet chili dipping sauce is an easy tropical appetizer that you’ll be craving all summer long. Pair it with a refreshing cocktail for an at-home happy hour!

This is yet another recipe inspired by our honeymoon in Hawaii. One night in Kauai we enjoyed a lovely dinner where the coconut shrimp appetizer and hula pie dessert were the stars of the show. For now, we wanted to share our take on coconut shrimp with a sweet and spicy chili garlic dipping sauce. 

And maybe in the future we’ll make a hula pie recipe to share with you! (If you don’t know what hula pie is, you should totally check it out). 

These crispy, golden shrimps are absolutely restaurant-worthy and are surprisingly easy to make. Paired with a sweet chili garlic dipping sauce, our coconut shrimp make for a delicious tropical appetizer perfect for any summer day. 

What This Recipe Entails

Making coconut shrimp at home is far easier than you might think. Almost all of the work goes into preparing and breading the shrimp. From there, you can easily pan-fry it for the crispy, golden coating coconut shrimp is known for. 

• Prep time: 20 minutes
• Cook time: 4 minutes per batch

Ingredients

• Shrimp – We find this recipe the easiest when we use extra large frozen cooked shrimp. That way all we need to do to prepare the shrimp is defrost them and remove the tails. Having them pre-cooked also means we only have to worry about crisping the breading and warming the shrimp while cooking.
• Flour coating – The first step to making coconut shrimp is a flour dredge that absorbs excess moisture and ensures the coconut milk and breading stick. We use a simple dredge of flour, salt, and pepper. This is a great place to put in extra seasonings if desired. A little cayenne for instance adds a fun little punch of heat!
• Coconut milk – Coconut milk and egg make up our liquid component that helps the breading stick. This adds extra coconut flavor in every bite! When we first made these without coconut milk, the flavor didn’t come through enough.
• Breading – We use a 50/50 blend of sweetened coconut flakes and panko breadcrumbs. This gives the shrimp a crispy coating that’s packed with coconut flavor. 
• Sauce – We made our dipping sauce based on the restaurant dish that inspired this recipe, which came with a sweet and spicy chili garlic sauce. You’ll need brown sugar, chili garlic sauce, and rice vinegar to make this sauce. Alternatively, you can use your favorite store-bought sauce. 

How To Make Coconut Shrimp

1. Prep the shrimp – Start by defrosting the shrimp and removing the tails. Since you’ll be coating the entire shrimp in breadcrumbs and coconut, you don’t want any tails hiding underneath. 
2. Prep the breading – Combine the panko and coconut flakes in a food processor and pulse until the coconut is broken up and is similar in size to the panko. Some larger flakes are okay as they help to give the classic coconut shrimp look. Transfer this to a shallow bowl for coating the shrimp and set aside.
3. Prep the liquid and dry dredging components – Add the egg and coconut milk to a bowl and whisk vigorously until combined, then set aside. In a separate bowl, combine the flour, salt, and pepper.
4. Dredge the shrimp – Set up a dredging station with the breading and the liquid and dry dredging components. Coat the shrimp first in the flour, making sure it’s entirely covered pressing it in to coat well. Then dip the shrimp into the egg and coconut milk mixture to coat thoroughly. Lastly, coat the shrimp in the breading, once again pressing it in to make sure you get a good, consistent coating. 
5. Fry – Heat about a quarter inch of oil in a frying pan over medium to medium high heat. Fry the shrimp for about 2 minutes per side. The shrimp should be golden brown and crispy on both sides. Make sure to not overcrowd the pan – you may need to cook in batches.
6. Cool – Lay the fried shrimp on a paper towel lined plate or wire rack to drain. We like to use a slotted spoon to transfer the shrimp from the frying pan to the rack, so that excess oil can drain back into the pan first.
7. Serve hot – Serve immediately with a side of our sweet and spicy dipping sauce!

How To Make A Sweet And Spicy Dipping Sauce For Coconut Shrimp

1. Combine the brown sugar, chili garlic sauce, and rice vinegar in a microwave safe bowl and whisk to combine.
2. Microwave the sauce for 1.5 minutes, stir well, and then refrigerate for at least 30 minutes to cool. 
3. Serve with coconut shrimp!

Serving Suggestions

This summer appetizer goes great with other tropical snacks, mains, and drinks. Here are some of our favorites:

• Serve with other apps like mango pico de gallo, chili lime chicken wings, and teriyaki pork sliders.
• Make as a side to go with dinners like our fish tacos with mango salsa, Hawaiian pork tacos, or tropical chicken bowls.  
• Enjoy as a happy hour snack alongside a refreshing cocktail like a pineapple coconut margarita, mango mai tai, or our favorite, a tequila pina colada.
• Make it a meal – Alternatively, serve the coconut shrimp on a bed of rice and drizzle with  the dipping sauce for an easy lunch or light dinner!

Whether you’re hosting a summer party or just craving a tropical treat, this crispy coconut shrimp is a fun and flavorful way to bring island vibes to your table. Give this recipe a try and let us know what you think by sharing, rating, and commenting below!

Love this recipe? You may enjoy these other crispy finger food appetizers, too:

• Buffalo Chicken Dip Bites
• Southwest Egg Rolls
• Buffalo Chicken Rangoons
• 3-Ingredient Beer Battered Onion Rings
• Air Fryer Buffalo Cauliflower Bites