Coconut Shrimp with Dipping Sauce

Coconut shrimp is a tropical, crispy, and indulgent seafood dish that instantly transports your taste buds to a beachside paradise. This recipe combines tender, juicy shrimp with a crunchy coconut and panko breadcrumb coating, fried to golden perfection. The result is a balance of sweet, savory, and crispy textures, complemented perfectly by a tangy dipping sauce — often a sweet chili or pineapple-based sauce.

Whether served as an appetizer at a party, a main course for dinner, or even as finger food for casual gatherings, coconut shrimp is always a crowd-pleaser.

Why I Love This Recipe

I love this Coconut Shrimp recipe because it’s easy to make but feels fancy. The shrimp cook quickly and stay juicy inside, while the coconut crust gives a restaurant-quality crunch without the hassle of complicated steps.

The tropical flavor makes every bite exciting, and the dipping sauce adds a tangy-sweet complement that elevates the dish even further.

Why It’s a Must-Try Dish

This dish is a must-try because it perfectly balances texture, flavor, and presentation. The crunchy coconut coating, tender shrimp, and flavorful dipping sauce create a symphony of tastes and textures in every bite.

Unlike plain fried shrimp, coconut shrimp feels tropical and indulgent, offering a unique flavor experience that’s not commonly found in everyday meals.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 8–10 minutes
• Total Time: 25 minutes

Servings and Calories

• Servings: 4
• Calories: ~400 per serving

Course: Appetizer / Main Course

Cuisine: American / Tropical / Seafood

Ingredients

For the Coconut Shrimp:

• 1 lb (450 g) large shrimp, peeled and deveined, tails on
• ½ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• 2 large eggs
• ¼ cup milk or coconut milk
• 1 cup panko breadcrumbs
• ¾ cup sweetened shredded coconut
• Vegetable oil for frying

For the Dipping Sauce:

• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 1 tsp lime juice
• Optional: ½ tsp sriracha or hot sauce for a spicy kick

Step-by-Step Preparation Method

Step 1: Prepare the Shrimp

1. Pat shrimp dry with paper towels to remove excess moisture.
2. Leave tails on for presentation if desired.

Step 2: Set Up Breading Stations

1. Flour mixture: Combine flour, salt, and pepper in a shallow bowl.
2. Egg wash: Whisk together eggs and milk or coconut milk in a separate bowl.
3. Coconut coating: Mix panko breadcrumbs and shredded coconut in a third shallow bowl.

Step 3: Coat the Shrimp

1. Dredge each shrimp in the flour mixture, shaking off excess.
2. Dip into the egg wash, ensuring full coverage.
3. Press into the coconut and panko mixture until evenly coated.
4. Set aside on a plate.

Step 4: Fry the Shrimp

1. Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C).
2. Fry shrimp in batches, 2–3 minutes per side, until golden brown and crispy.
3. Remove with a slotted spoon and drain on paper towels.

Step 5: Make the Dipping Sauce

1. In a small bowl, mix mayonnaise, sweet chili sauce, lime juice, and optional sriracha.
2. Chill until ready to serve.

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How to Serve

• Serve shrimp immediately while hot and crispy.
• Arrange on a platter with the dipping sauce in the center.
• Garnish with lime wedges or fresh cilantro for a tropical touch.
• Can also be served over rice or alongside a fresh green salad for a main course.

Recipe Tips

• Pat shrimp dry to ensure the coating sticks and fries properly.
• Use a shallow or medium-deep pan for frying to prevent overcrowding.
• Fry in small batches for even cooking and consistent crispiness.
• Coconut can burn quickly — monitor oil temperature carefully.
• Serve immediately for best texture; the coating loses crispiness if left sitting too long.

Variations

1. Baked Coconut Shrimp: Spray coated shrimp with cooking spray and bake at 400°F (200°C) for 10–12 minutes, flipping halfway.
2. Spicy Coconut Shrimp: Add cayenne pepper or paprika to flour mixture for heat.
3. Gluten-Free: Use almond flour or gluten-free breadcrumbs instead of regular flour/panko.
4. Honey-Lime Dipping Sauce: Substitute sweet chili sauce with honey and lime juice.
5. Mini Coconut Shrimp Skewers: Thread shrimp on skewers before coating and frying for fun presentation.

Freezing and Storage

• Refrigeration: Store cooked shrimp in an airtight container for up to 2 days.
• Freezing (Uncooked): Coat shrimp, freeze in a single layer on a tray, then transfer to freezer bags for up to 2 months.
• Reheating: Reheat in a 375°F (190°C) oven for 5–7 minutes. Avoid microwaving to maintain crispiness.

Special Equipment Needed

• Deep skillet, Dutch oven, or frying pan
• Slotted spoon or tongs
• Shallow bowls for dredging and coating
• Paper towels for draining
• Thermometer for oil (optional)

Conclusion

Coconut Shrimp with Dipping Sauce is a fun, flavorful, and impressive dish that’s perfect for any occasion. The crispy coconut coating, juicy shrimp, and tangy dipping sauce make it a crowd-pleaser every time. Easy to prepare, quick to cook, and packed with tropical flavors, it’s a recipe you’ll love making and sharing. Serve it as an appetizer, main course, or party snack and enjoy every golden, crunchy bite!

Coconut Shrimp with Dipping Sauce

Coconut shrimp is a tropical, crispy, and indulgent seafood dish that instantly transports your taste buds to a beachside paradise.

Author: Stella Parker Cuisine: American Course: Appetizer & Snacks

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Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

For the Coconut Shrimp:

• 1 lb (450 g)
• ½ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• 2 large eggs
• ¼ cup milk or coconut milk
• 1 cup panko breadcrumbs
• ¾ cup sweetened shredded coconut
• Vegetable oil for frying

For the Dipping Sauce:

• ½ cup mayonnaise
• ¼ cup sweet chili sauce
• 1 tsp lime juice
• Optional: ½ tsp sriracha or hot sauce for a spicy kick

Instructions

1. Step 1: Prepare the Shrimp : Pat shrimp dry with paper towels to remove excess moisture. Leave tails on for presentation if desired.
2. Step 2: Set Up Breading Stations : Flour mixture: Combine flour, salt, and pepper in a shallow bowl. Egg wash: Whisk together eggs and milk or coconut milk in a separate bowl. Coconut coating: Mix panko breadcrumbs and shredded coconut in a third shallow bowl.
3. Step 3: Coat the Shrimp : Dredge each shrimp in the flour mixture, shaking off excess. Dip into the egg wash, ensuring full coverage. Press into the coconut and panko mixture until evenly coated. Set aside on a plate.
4. Step 4: Fry the Shrimp : Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Fry shrimp in batches, 2–3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
5. Step 5: Make the Dipping Sauce : In a small bowl, mix mayonnaise, sweet chili sauce, lime juice, and optional sriracha. Chill until ready to serve.

Keywords: Coconut Shrimp with Dipping Sauce