Coconut Shrimp is such a delicious dinner that is so easy to make at home. Combine it with my chili sauce and you will be over the moon for this recipe.
If you can’t get enough of shrimp recipes, you are not alone. I’m always drawn to shrimp when I see it on menus, and I adore coconut shrimp.
But don’t wait until you go out next to make coconut shrimp, when it is absolutely easy to make at home. Made with just five ingredients this is the perfect fun recipe. Pair it with my fantastic chili sauce and you will love it even more.
How to Make Coconut Shrimp
Here is a brief overview of how this recipe for coconut shrimp comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Make the shrimp batter. Whisk the egg whites until frothy in a shallow dish or small bowl. Put the flour and the coconut flakes in two other shallow dishes.
- Bread the shrimp. Dip each thawed shrimp in the flour, then the egg whites, and finally coat the shrimp in the coconut. Doing it in this order allows the coconut to stick to the shrimp and gives it a nice crispy breading and juicy inside.
- Cook the shrimp. Cook in a large skillet with oil for three minutes on each side.
- Make the sauce. Combine the ingredients in a small saucepan and bring to a boil. Serve with the coconut shrimp.
Buying Shrimp
The best shrimp for this recipe are large or jumbo-sized shrimp with the tails on. Look for raw shrimp that have been peeled and deveined. Follow the directions on the package for the best way to thaw the shrimp. I prefer shrimp with the tails on for this recipe to make the shrimp easier to prepare and handle, but you can totally make this recipe without the tails for convenience.
Shredded Coconut
We’ve made this recipe with both sweetened and unsweetened coconut flakes. Which you decide to use is really up to you, it’s just a matter of personal preference. I think that the sweetened is a nice contrast when you pair this recipe with the chili sauce, but again it is up to you.
The biggest thing to consider is the size of the coconut. You really want shredded and not flakes. Flakes will be too big to properly stick to the shrimp and create a good coating.
Coconut Shrimp Sauce
The sweet chili sauce is perfect for dipping coconut shrimp. With simple ingredients and just 10 minutes of simmering on your stovetop, this is the best dipping sauce for coconut shrimp!
Chili Sauce
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. As with all leftovers, use your best discretion.
Reheat in the air fryer or oven until heated through. Keep in mind that these are best when eaten right after making. You may also consider skipping the reheat and just enjoying the leftovers cold.
Other Delicious Appetizers
If you make this coconut shrimp recipe or any of my other recipes, let me know what you think by leaving a comment below!
Coconut Shrimp
Ingredients
Coconut Shrimp
- 1 pound shrimp raw, peeled, and deveined (453.592 grams)
- 3 large egg whites
- 1/2 cup flour (60 grams)
- 2 cup coconut flakes read more here (127.5 grams)
- 1/2 cup vegetable oil (118.3 ml or 99 grams)
Chili Sauce
- 1 cup water (236.59 ml or 227 grams)
- 1 cup rice wine vinegar (236.59 ml or 240 grams)
- 1/4 cup granulated sugar (49.5 grams)
- 1/4 cup brown sugar (53.25 grams)
- 2 teaspoons ketchup
- 1 – 2 teaspoons crushed red pepper flakes
- 2 garlic cloves minced
- 1 tablespoon ginger minced
- 1 tablespoon cornstarch
Instructions
Coconut Shrimp
- Pat the thawed shrimp dry with a paper towel and set aside.1 pound shrimp
- In a shallow dish, whisk the egg whites until frothy. Put the flour and the coconut flakes in two other shallow dishes.3 large egg whites, 1/2 cup flour, 2 cup coconut flakes
- Working in batches, dip the shrimp in the flour, making sure that both sides are well coated. Transfer the shrimp to the egg whites, and then finally coat the shrimp in the coconut.
- Heat the vegetable oil in a large skillet until smoking. Add the shrimp, cooking for 3 minutes on each side, or until each side is golden brown. Transfer to a paper towel-lined plate.1/2 cup vegetable oil
Chili Sauce
- Combine the ingredients in a small saucepan. Bring to a boil over medium-high heat.1 cup water, 1 cup rice wine vinegar, 1/4 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons ketchup, 1 – 2 teaspoons crushed red pepper flakes, 2 garlic cloves, 1 tablespoon ginger, 1 tablespoon cornstarch
- Boil for 10 minutes, stirring occasionally.
- Serve with the shrimp.
Notes
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