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Coconut Shrimp with Sweet Chili Sauce

Rated 5 out of 5 based on 1 customer rating
$37.92 Cooking Fee
Serving Size: 4 shrimp
Recipe adapted from:
Mayumi Tavalero
The origins of coconut shrimp are not exactly known but it was widely served in Tiki Bars across America during the 1960's. The food served at these bars was a cross between American, Chinese, Philippino, and Polynesian cuisine, and will forever be remembered in American pop culture. This is one of my favorite appetizers! Works as a main dish as well. Pairs great with Cilantro Lime Jasmine Rice.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • In a medium bowl whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter sit for 15 minutes.
  • Meanwhile, place a deep skillet or large saucepan over medium heat. Add enough avocado oil to come up the sides by at least 1 ½ inches. Heat oil to 325 degrees,
  • Mix together the shredded coconut and panko bread crumbs on a large baking sheet.
  • Dip the shrimp, one at a time, in the batter and place on the coconut mixture, pressing gently to coat.
  • Fry the shrimp, 2-3 minutes or until lightly brown. Drain on a cooling rack, placed over a plate.
  • Meanwhile make the dipping sauce by whisking together all the sauce ingredients in a small saucepan set over medium heat. Bring to a boil, turn down to a simmer and cook until the sugar dissolves, about 2 minutes. Remove from heat and whisk in the chili-garlic sauce.

Cook Times

Active Prep15
Hands-On Cook20
Hands-Off Cook0
Total Time35 minutes
Recipe Serving Size10



  • 2 pound U21-25 raw shrimp peeled and deveined, dried with paper towels

For the batter:

  • 1 cup all-purpose flour
  • 2 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1 1/3 cup water

For the coating:

  • 4 cup shredded sweetened coconut
  • 2 cup panko breadcrumbs

For frying:

  • 3 cup avocado oil for frying the shrimp, more or less depending on size of pot

For the dipping sauce:

  • 1/2 cup rice vinegar
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoon lime juice
  • 1 teaspoon Kosher salt
  • 1 tablespoon chili-garlic sauce Lee Kum Kee brand recommended

Cooking Tools Required

Cooling Rack, Measuring cups and spoons, Mixing bowls, Saucepan, Skillet, Tongs, Top Stove, Whisk
Reheating/Serving Instructions

Best when eaten within 3 hours of frying, but can be reheated in a 350 degree oven for 20 minutes.


Calories: 1025kcal | Carbohydrates: 39g | Protein: 18g | Fat: 91g | Saturated Fat: 29g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1441mg | Potassium: 346mg | Fiber: 7g | Sugar: 14g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg

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