Coconut shrimp with chili sauce is a fun and tasty treat! This easy recipe gives you crispy, golden shrimp that pairs perfectly with a sweet and spicy sauce. You’ll impress your family and friends with this dish, which is perfect for any occasion. Let’s dive into what you need and how to make this delicious meal! Get ready to satisfy your cravings!
Why I Love This Recipe
- Deliciously Crispy: The combination of coconut and panko creates an irresistible crunch that perfectly complements the succulent shrimp.
- Easy to Prepare: This dish comes together quickly, making it perfect for both weeknight dinners and special occasions.
- Customizable Dipping Sauce: The chili dipping sauce can be adjusted to suit your heat preference, adding a personal touch to each serving.
- Great for Sharing: These crispy coconut shrimp make a fantastic appetizer for gatherings, bringing everyone together for a delicious treat.
Ingredients
Shrimp Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Coating Ingredients
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded unsweetened coconut
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Chili Dipping Sauce Ingredients
- 1/4 cup sweet chili sauce
- 1 tablespoon lime juice
- 1 teaspoon sriracha (adjust to taste)
- Fresh cilantro, chopped (for garnish)
Coconut shrimp is a fun dish. You need fresh, large shrimp to start. Make sure they are peeled and deveined. Season them with salt, black pepper, garlic powder, and paprika for flavor.
Next, gather your coating ingredients. You will need flour, eggs, shredded coconut, and panko breadcrumbs. The flour helps the coating stick. The eggs make it sticky. Coconut and panko give a nice crunch.
For the chili dipping sauce, you will need sweet chili sauce, lime juice, and sriracha. Mix these in a bowl for a sweet and spicy kick. Add chopped cilantro for a fresh touch.
This dish is simple to make. With these ingredients ready, you can create tasty coconut shrimp that everyone will love.
Step-by-Step Instructions
Preparing the Shrimp
To start, take your pound of large shrimp. First, pat them dry with paper towels. This helps get rid of extra moisture. Dry shrimp will coat better and fry crispier. Once dried, they are ready for the next step.
Setting Up the Breading Station
Now, let’s set up our breading station. Grab three shallow dishes. In the first dish, whisk together 1 cup of flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika. This mix gives the shrimp a nice flavor.
In the second dish, pour in 2 large beaten eggs. The eggs will help the coating stick well. In the third dish, mix 1 cup of shredded coconut with 1 cup of panko breadcrumbs. This will give your shrimp that crunchy texture.
Frying the Shrimp
It’s time to fry! Heat about 1 inch of vegetable oil in a large skillet. Set the heat to medium-high. You want the oil to reach about 350°F or 175°C. Carefully place the breaded shrimp in the hot oil in batches. Fry them for about 2-3 minutes on each side. Look for a golden brown color.
Once they are crispy, use a slotted spoon to take them out. Let them drain on paper towels. This will remove any extra oil. Now, your shrimp are ready to enjoy!
Tips & Tricks
Achieving Perfect Crispiness
To get that crispy bite, dry the shrimp well. Moist shrimp will not crisp. Use paper towels to pat them dry. The oil should be hot, around 350°F or 175°C. Test a small piece first. If it sizzles, you are ready. Fry the shrimp in batches; do not overcrowd the pan. This helps keep the oil hot and makes each shrimp crispy.
Variations for the Bread Coating
You can switch up the coating for fun. Try using crushed cornflakes or tortilla chips instead of panko. For a spicy twist, add cayenne pepper to the flour mix. You can also mix in some grated Parmesan with the coconut for a cheesy flavor. Each change adds a new taste to this dish.
Making the Chili Sauce Ahead of Time
You can make the chili sauce in advance. Just mix the sweet chili sauce, lime juice, and sriracha in a bowl. Store it in the fridge until you need it. This makes it easy to serve when the shrimp are ready. You can also adjust the spice level to suit your taste before serving.
Pro Tips
- Use Fresh Shrimp: Always opt for fresh or properly thawed shrimp for the best texture and flavor.
- Preheat the Oil: Ensure the oil is hot enough (around 350°F or 175°C) before frying to achieve that perfect crispy coating.
- Don’t Overcrowd the Pan: Fry shrimp in batches to prevent lowering the oil temperature, which can lead to soggy shrimp.
- Customize Your Sauce: Feel free to adjust the spiciness of the dipping sauce by adding more or less sriracha to suit your taste.
Variations
Coconut Shrimp with Mango Salsa
You can add a tropical twist by pairing coconut shrimp with mango salsa. This sweet and tangy salsa makes a great contrast to the crispy shrimp. To make it, chop ripe mangoes, red onion, and jalapeño. Mix them with lime juice and cilantro. Serve the salsa on the side or on top of the shrimp. This adds color and flavor to your dish.
Air Fryer Coconut Shrimp
If you want a healthier option, try air fryer coconut shrimp. You still get that crispy texture with less oil. Just coat the shrimp as usual. Preheat your air fryer to 400°F. Place the shrimp in a single layer. Cook for about 8-10 minutes, flipping halfway through. You’ll enjoy a deliciously crispy shrimp without frying.
Spicy Coconut Shrimp with Hot Sauce
For those who love heat, make spicy coconut shrimp. Add hot sauce to the breading mix. You can also spice up the chili sauce by increasing the sriracha. This gives your shrimp a kick that pairs well with the sweet coconut. Adjust the spice level to fit your taste. Enjoy the bold flavors in every bite!
Storage Info
Storing Leftovers
You can store leftover coconut shrimp in an airtight container. Keep it in the fridge. It will stay fresh for about 2 days. If you want to keep it longer, consider freezing it.
Reheating Instructions
To reheat, use an oven for best results. Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet. Heat for about 10 minutes or until warm. This helps keep the shrimp crispy. You can also use an air fryer for a few minutes.
Freezing Coconut Shrimp
To freeze coconut shrimp, let it cool completely first. Place the shrimp in a single layer on a baking sheet. Freeze for about 1 hour. Once frozen, transfer them to a freezer bag. They will last for up to 3 months in the freezer. When ready to eat, bake or fry them straight from the freezer.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in a bowl of cold water for about 15 minutes. Drain and pat them dry before cooking. This step is key to getting that crispy texture.
How do I make coconut shrimp gluten-free?
To make this dish gluten-free, swap out the all-purpose flour and panko breadcrumbs. Use gluten-free flour and gluten-free breadcrumbs instead. This change keeps the texture nice without the gluten.
What can I serve with coconut shrimp?
Coconut shrimp pairs well with many sides. Try it with rice or a fresh green salad. You can also serve it with a tropical fruit salsa for an extra burst of flavor. It’s great for parties or casual dinners.
How spicy is the chili dipping sauce?
The chili sauce has a mild heat level. The sriracha adds a kick, but you can adjust it. If you prefer less spice, use less sriracha. For more heat, add a bit more. This way, you can enjoy the perfect balance for your taste.
You learned about making delicious coconut shrimp. We covered the ingredients, both for the shrimp and the coating. I shared clear steps to prepare, bread, and fry the shrimp. You also discovered tips for crispy results and fun variations. We talked about how to store leftovers and reheating them.
Now you have all you need to make this tasty dish at home. Enjoy cooking and sharing this treat with friends and family!
