Coconut Shrimp with Sweet Chili Dip
If you’re looking for an easy, healthy Coconut Shrimp recipe that takes less than 30 minutes, look no further! The shrimp are coated in shredded coconut and pan-fried until golden brown and crunchy on the outside. They are served with a homemade sweet chili dipping sauce that is simply divine!
These crispy coconut shrimp are so delicious and fun to make. If you have ever made anything with a bread coating, you know it can be frustrating at times and maybe doesn’t stick like you want. The shredded coconut really coats the shrimp well even after cooking and doesn’t fall off like some healthy versions of breaded food or those made with a panko mixture. I would recommend not using smaller shrimp for this recipe because the results really will depend on the size and quality of the shrimp that you use. You won’t regret going with jumbo shrimp if you can find it at your local grocery store. The shrimp will also reheat well, so make extra and add leftovers to a salad the next day.
While the sweet Thai chili sauce isn’t mandatory, it takes less than 10 minutes to make and really adds a nice kick of spice with a delicious sweet flavor to the shrimp. Feel free to add more red chili depending on how spicy you like your food, or you could leave it out if you have an aversion to spicy. Be sure to save any leftovers; this sauce will last for up to 4 days in the fridge and is a great dip to serve with chicken or fish, too! If you’re short on time, you could use a store-bought Thai sweet chili sauce as well.
Why You Will Love These Coconut Shrimp
- This homemade coconut shrimp recipe is quick and easy and will make any shrimp lover happy that it’s dinner time. It can be ready in less than 30 minutes, making it the perfect recipe for those nights when you want something fancy but don’t want the fuss.
- The ingredient list is simple and versatile and is a guilt-free way to eat fried shrimp. It’s the best family-friendly, crunchy finger food meal!
- This easy coconut shrimp recipe is dairy-free, gluten-free, grain-free, Paleo, Whole30, and Specific Carbohydrate Diet legal.
- This crunchy coconut shrimp, with its Thai sweet chili dipping sauce, is the perfect balance of sweet and spicy for everyone’s taste.
- They can easily be made in an air fryer!!
Ingredients You Need To Make These Coconut Shrimp
- Shrimp: You can use either fresh or raw frozen large shrimp. To save time, look for deveined shrimp with the shell removed (except for the tail, which I like to leave on to use as a handle when dipping/eating).
- Coconut Flour: If you don’t have coconut flour, you can pulverize coconut flakes in a food processor until they reach a flour-like consistency. Don’t go too long, though, or it will start to stick together too much. You could also use arrowroot flour, but this recipe would work great with gluten-free or all-purpose flour, if you want.
- Eggs: If you want to substitute the eggs for something else, you can definitely use melted butter, milk, coconut milk, or a cornstarch and water mixture. You could also just use egg whites here if you want to cut back on the fat.
- Shredded Coconut: I prefer unsweetened coconut flakes, but you can definitely use sweetened coconut if that is what you have on hand or prefer, and if you aren’t eating Paleo or Whole30.
- Chili Powder: This gives the coating a delicious kick, but you could also use paprika or cayenne instead. The cayenne pepper will definitely add more kick, though, so scale back on how much you use.
- Coconut Oil: Refined coconut oil has a mild smell and a high smoke point. This is the option you want if you don’t want an added layer of coconut flavor. Unrefined coconut oil has a strong coconut taste and a lower smoke point; it’s a delicious option if you’re going all in on the flavor. If you don’t have coconut oil on hand, you could also use olive oil or avocado oil.
- Salt and Black Pepper: Himalayan Pink Salt and Sea Salt are wonderful options here. If you want to substitute black pepper for white pepper you can definitely do that for a more mild and earthy flavor.
How To Make These Coconut Shrimp
- Combine all the sweet chili sauce ingredients in a food processor or blender until smooth. Pour into a small saucepan on medium heat and simmer for 5 minutes until it begins to thicken. Remove from heat and set aside to cool.
- To set up your dredging station, toss the shrimp in the coconut flour and whisk the egg mixture in a separate bowl. In a third shallow bowl, add the shredded coconut to a plate along with the chili powder, salt, and pepper and stir to mix. Working in batches and using a slotted spoon, dip the shrimp into the bowl of eggs and then place shrimp on a plate. Spoon the shredded coconut overtop and press down on the shrimp to coat shrimp all over.
- Heat oil in a large skillet on medium-high heat. Once you have hot oil, work in batches to cook the shrimp in a single layer for 3 minutes per side until golden in color. Clean out excess coconut flakes between batches to prevent smoking.
- Serve the cooked shrimp with the sweet chili sauce dipping sauce. If desired, garnish with chopped scallions and lime wedges or a fresh squeeze of lime juice.
Can I Use Frozen Shrimp?
Absolutely! Be sure to thaw the shrimp, and pat dry before tossing them in the flour and starting the dredging process. I would recommend buying large shrimp instead of the small cocktail shrimp. The whole process will be a lot easier if the shrimp is large.
Can I Use Cooked Shrimp?
I would not recommend using cooked shrimp. Although it will work, the texture won’t be the same, and in my opinion, starting with raw shrimp gives you better results. The cooked shrimp won’t absorb the flavors the same way, nor will it crisp up quite the same. That said, you could use frozen cocktail shrimp to make the perfect appetizer; it may just take a long time and increase the cooking process. Be sure to thaw the cooked shrimp, and pat them dry before tossing them with flour and dipping them in egg and seasoning mixtures.
Can I Make These Coconut Shrimp In The Air Fryer?
Air fryer coconut shrimp is definitely doable! They won’t be as crispy, though, so for best results, I recommend spraying with cooking spray, baking at 400 degrees F for 10-12 minutes, pulling out the air fryer basket, and flipping halfway through.
What Is In The Sweet Chili Sauce
- Honey: If you are re not on Whole30, you can substitute for medjool dates.
- Fresh Ginger: You will need to finely grate your ginger, but if you don’t have fresh ginger on hand or a fine grater, you can use about 1 1/4 tsp. of ground ginger.
- Fresh Garlic: If you don’t have fresh garlic cloves on hand, you can use minced garlic or even garlic powder, if necessary.
- Apple Cider Vinegar: Apple cider vinegar adds a great tang, but white wine vinegar or rice vinegar would be delicious substitutes.
- Red Chili Flakes: This is where your kick comes from. If you don’t want it to be very spicy, I would recommend reducing the chili flakes to half, or you could even eliminate them if you are heat adverse.
Is The Thai Sweet Chili Dipping Sauce Spicy?
It is medium spice; add more or less of the chili flakes to adjust the level of spice. If you prefer a sweeter sauce you can always add a tad more honey to the mixture.
What To Serve With These Coconut Shrimp
This coconut shrimp recipe would be delicious served with a fresh coleslaw recipe. You could try this Classic Creamy Coleslaw, or you could try a Brussels Sprout, Apple and Walnut Slaw. In addition to the slaw, I would recommend a delicious rice to go with it. You could try something like Coconut Cauliflower Rice, or fried brown or jasmine rice, which is a good way to make a scrumptiously rounded meal.
What About Leftovers
This coconut shrimp recipe will make delicious leftovers. I wouldn’t recommend warming in the microwave because it will likely make the shrimp rubbery and you’ll lose the crunch. For best results, I would warm it in a toaster oven or place it on a baking sheet in a conventional oven at 350 degrees F, or if you have an air fryer, you can reheat it at 350 degrees F for 8-10 minutes; be sure to flip them halfway through. You could also use a skillet with a splash of oil or cooking spray and warm it on medium heat. This shrimp will last for about 3 days in the refrigerator.
Here are a few more shrimp recipes that you will enjoy:
- Jalapeno “Cheese” Stuffed Bacon Wrapped Shrimp
- Spicy Shrimp Tacos
- Shrimp and Chicken Fried Rice
- Honey Walnut Shrimp
- Shrimp, Zucchini & Asparagus Skewers
- Citrus, Fennel, Avocado & Shrimp Salad
- Shrimp Burgers
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Coconut Shrimp with Sweet Chili Sauce
Ingredients
- 16-20 large shrimp peeled and deveined
- 2 tbsp coconut flour
- 2 eggs
- 2/3 cup shredded unsweetened coconut
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp chili powder
- 2 tbsp coconut oil
Sweet Chili Sauce
- 2 tbsp honey
- 1 inch ginger
- 2 cloves garlic
- 2 tbsp apple cider vinegar
- 1/4 cup water
- 1 tsp chili flakes
Instructions
- To make the sweet chili sauce, in a blender combine the honey, ginger, garlic, vinegar and water and blend until smooth. Pour the sauce into a sauce pan, add in the chili flakes and leave to simmer on medium heat for 5 minutes until it begins to thicken. Once it has thickened remove from the heat and allow to cool.
- Toss the shrimp with the coconut flour, ensuring that they are all coated on both sides.
- In a bowl whisk together the two eggs. Add the shredded coconut to a plate along with the chili powder, salt and pepper and stir to mix. Working in batches, dip the shrimp into the bowl of egg and then place the shrimp on the plate and spoon the shredded coconut overtop. Press down on the shrimp to ensure the coating sticks on all sides.
- In a non stick skillet on medium high heat, melt the coconut oil. Once hot, work in batches to cook the shrimp for 3 minutes per side until golden in colour. If the skillet begins to smoke, clean out any excess coconut in between cooking batches.
- Serve the cooked shrimp with the sweet chili sauce on the side for dipping.
Nutrition
This post was originally published on January 6, 2020 and updated with new copy on January 25, 2024 and updated with new photos on July 19, 2024.
Tried this last night and it was a big hit with everyone who liked shrimp! Although my shredded shrimp was much longer so the result was chaotic-looking suns, especially because I also took all the tails off before cooking (I hate trying to look reasonable at the table while wrestling to get all the shrimp without eating shell). But delicious none the less. I also left the sauce as is and the table brainstormed what else they’d like to try it on. A success for sure! Thanks!
I meant shredded coconut, not shredded shrimp. Sigh.
Can you bake these? If so how long on what temp?
Can you provide the nutritional information?
Yum! My red chili was pretty hot, so I added some SCD yogurt & lime juice and turned the dipping sauce into a dressing. It was a perfect Coconut Shrimp Salad
Do you have nutritional information on your recipes? I can’t seem to find it.
I just tried this recipe on a frying pan and it was amazing!! And so is the sauce. I did add a little lemon juice and a little honey to the sauce and less red pepper. My husband loved it. Amazing!! Thank you
Can this recipe work with an air fryer?
I havent tried it but i think it would work well with a few sprays of oil