Coconut Shrimp with Sweet Chili Sauce

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If you’ve ever dined out and delighted in a plate of crispy, coconutty shrimp, you’ll get why this recipe is such a game-changer. Bringing restaurant vibes to your kitchen, our Coconut Shrimp with Sweet Chili Sauce is the golden ticket to impressing guests or just satisfying your own seafood cravings. Not to mention, it’s easy to make, ridiculously delicious, and that sweet and slightly spicy dip? Pure bliss. Whether you’re organizing a dinner party, looking for that perfect game day snack, or just want to mix up your weeknight meal game, this is for you.

Why You’ll Love Coconut Shrimp with Sweet Chili Sauce:

  • It’s Crunchy and Flavorful: The combo of coconut flakes and panko gives these shrimps a unique, irresistible crunch. Every bite is a beautiful blend of crispy exterior with a juicy shrimp inside.
  • Diverse Textures: With its crispy coating and tender shrimp, each mouthful is a delightful play on textures that’ll have you reaching for one more.
  • Perfectly Paired with Sweet Chili: The subtle sweetness of the coconut is elevated by the tangy and spicy kick from the sweet chili sauce. It’s like a mini flavor party in your mouth!
  • Versatile Serving Options: Sure, it’s an appetizer, but who’s to stop you from turning it into a main course with a side of stir-fried veggies or jasmine rice? Or even adding it to a tropical-inspired salad?
  • Easy to Whip Up: No need for a culinary degree here! Even if you’re not a kitchen pro, this recipe is straightforward and simple, ensuring success each time you make it.

What you’ll need to make Coconut Shrimp with Sweet Chili Sauce:

  • Measuring cups/spoons
  • Mixing bowls
  • Skillet

Ingredients You Need To Make Coconut Shrimp with Sweet Chili Sauce:

  • X-large shrimp
  • Unsweetened coconut flakes
  • Panko
  • Egg
  • Sake (or beer as an alternative)
  • Cornstarch
  • Flour
  • Baking powder
  • Garlic powder
  • Vegetable oil
  • Sweet chili sauce (for dipping)

How To Make Coconut Shrimp with Sweet Chili Sauce:

  1. Heat up the oil in a large skillet over medium heat.
  2. Mix coconut flakes and panko crumbs in a bowl.
  3. In another bowl, toss in the cornstarch. In a third bowl, combine the flour, baking powder, garlic powder, egg, and sake, mixing well.
  4. Dip the shrimp first in the cornstarch, followed by the sake batter, then coat in the coconut flakes.
  5. Fry the shrimp in the skillet, cooking each side for about 3 minutes or until golden brown.
  6. Once cooked, transfer the shrimp to a paper towel-lined plate to drain excess oil.
  7. Serve them up with some sweet chili sauce for dipping, and dive in!

Commonly Asked Questions:

Can I use other types of beer instead of sake?

Absolutely! While sake brings a unique flavor profile, feel free to sub it with any beer you have on hand. A light beer would be best to keep the batter light and crisp.

What’s the best way to store leftovers?

Place any leftover coconut shrimp in an airtight container and refrigerate. They’re best enjoyed within 1-2 days. Reheat in the oven for optimal crispiness.

Can I use frozen shrimp?

Sure thing! Just make sure you thaw them properly and pat them dry before starting with the recipe.

How can I make this dish spicier?

If you’re a fan of heat, consider adding a pinch of cayenne or chili flakes to the batter, or simply go for a spicier dipping sauce!

Coconut Shrimp with Sweet Chili Sauce

Bringing restaurant vibes to your kitchen, our Coconut Shrimp with Sweet Chili Sauce is the golden ticket to impressing guests or just satisfying your own seafood cravings.
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 265kcal



  • 1 lb x-large shrimp cleaned
  • 1 cup unsweetened coconut flakes
  • 1/2 cup panko
  • 1 egg
  • 1/2 cup of sake sub beer
  • 3 tbsp cornstarch
  • 1/2 cup of flour
  • 1/2 tsp baking powder
  • 1/8 tsp garlic powder
  • 1 cup of vegetable oil
  • *sweet chili for dipping


  • Add the oil to a large skillet and heat up over medium heat.
  • In a bowl mix the coconut flakes and the panko crumbs.
  • In a second bowl: add the cornstarch and in a third: add the flour, baking powder, garlic
powder, egg and sake. Mix well.
  • First dip the shrimp in the cornstarch, then the sake batter and dip in the coconut flakes.
  • Place the shrimp in the skillet.
  • Cook each side approximately 3 minutes or until golden brown.
  • Remove and place on a paper towel lined plate to drain excess oil.
  • Pair with sweet chili and enjoy!


Calories: 265kcal | Carbohydrates: 28g | Protein: 6g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 132mg | Potassium: 162mg | Fiber: 4g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 1mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Maybe you’ve had a long day at work, maybe it’s game night, or perhaps you’re celebrating a small win in life. Heck, maybe it’s just a random Tuesday and you’re in the mood for something awesome. Whatever the reason, this recipe is quick and straightforward enough to fit into any day yet delicious enough to make it special. The different elements—the sweet coconut, the crispy panko, and the tangy chili sauce—all harmonize perfectly. In the end, there’s nothing like the satisfaction of watching friends and family going back for more, solidifying this dish as a go-to in your culinary toolkit.

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