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    For the coconut shrimp
  • 1-pound (21-25 count) Large raw shrimp, peeled and deveined with tails

  • 1 teaspoon Salt
  • 1 teaspoon Ground black pepper
  • 1 cup Shredded coconut, unsweetened
  • ½ cup Panko bread crumbs
  • 1 cup All-purpose flour
  • 1/2 teaspoon Ground paprika
  • 2 large Eggs
  • 1 quart Canola oil, for frying

    For the sweet chili sauce
  • ½ cup + 1 tablespoon Water

  • ½ cup Rice wine vinegar
  • 2/3 cup C&H® Light Brown Sugar
  • 2 cloves Garlic, freshly grated
  • ½ teaspoon Ginger, freshly grated
  • 1 teaspoon Salt
  • 1 ½ teaspoons Dried red chili flakes
  • 1 tablespoon Cornstarch

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Prep Time: 30 minutes / Cook Time: 60 minutes / Yields: 4 to 6 servings
Step 1

Dry shrimp with paper towel, season with salt and pepper. Set aside. Mix coconut and breadcrumbs. Set aside. In a large bowl, mix flour and paprika. Whisk eggs in a medium bowl. Set aside.

Step 2

Place seasoned shrimp into the flour-paprika mixture and toss until coated. Transfer shrimp, one by one, shaking excess flour, to the egg mixture. Toss until coated. One by one, toss shrimp in the coconut-bread crumb mixture until evenly coated. Place the breaded shrimp on a large plate and allow them to rest while you prepare the sauce and the oil heats up.

Step 3

In a small saucepan, combine ½-cup of water, vinegar, sugar, garlic, ginger, salt, and dried chili flakes. Cook on medium heat and stir until sugar is dissolved. In a small cup, mix 1 tablespoon of water and cornstarch until dissolved. Whisk the mixture into the sauce and bring to a boil until thick. Remove from heat and set aside.

Step 4

Heat oil in a large skillet over medium heat until it reaches 365-375°F. Fry shrimp in batches until golden brown, about 3-4 minutes per shrimp. Transfer shrimp to a baking sheet lined with paper towel to drain excess oil. Serve hot with sweet chili sauce on the side.

Additional Tips

For a spicier sauce, add 1 tablespoon of dried red chili flakes instead of the 1 ½ teaspoons the recipe calls for.

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