top of page

Coconut Shrimp


For the Shrimp:

  • Twenty-Four 12/15 count jumbo shrimp (about 2 pounds), peeled and deveined

  • Sea salt

  • 1 cup shredded unsweetened coconut

  • 1/2 cup panko style bread crumbs

  • ½ cup of yogurt 

  • 2 or 3 Tbsp nut milk if needed

  • 3/4 cup flour


For the Sweet Chili Sauce:


  • 2 cloves garlic, grated on a microplane

  • 1 tablespoon dried red chile flakes, or 2-3 Thai bird chiles, finely sliced

  • 1/2 cup palm sugar or brown sugar

  • 1/2 cup rice wine vinegar

  • 1/2 cup plus 1 tablespoon water

  • 1 tablespoon cornstarch

  • 1 tablespoon Thai fish sauce

To Finish:

  • 1 cup grapeseed oil

  • 1 cup coconut oil if frying, not needed if air frying.


1. Season shrimp with salt and set aside. Mix coconut and panko in a large mixing bowl and whisk to combine. Mix yogurt and 2 tablespoons flour in a large mixing bowl and whisk until homogenous. Add some nut milk if the mix is too thick. Place remaining flour in a large mixing bowl.

2. Add shrimp to bowl with flour and toss to coat evenly. Transfer shrimp to yogurt mixture, shaking off excess flour. Toss to coat thoroughly. Hold the bowl with the coconut mixture in your left hand, and pick up the shrimp one at a time with your right hand, allowing the excess batter to drip off, and tossing constantly, drop in the coconut mixture. The shrimp should end up evenly coated and not stick to each other.


3. Transfer the shrimp to a plate, wiping batter and crumbs off of their tails as you go. Set aside for 10 minutes.


4. Meanwhile, make the sauce. Combine the garlic, chili flakes, sugar, vinegar, and 1/2 cup water in a small saucepan and heat until sugar is dissolved. Mix together remaining water and corn starch in a small bowl to create a smooth slurry. Whisk it into the sauce and bring to a boil over medium high heat to thicken. Remove from heat and whisk in fish sauce. Set aside.


5. Heat oil in a large wok or Dutch oven to 375°F as measured on an instant read thermometer. Lower shrimp into oil one at a time and fry, agitating constantly with a metal spider until deep golden brown and crisp on all sides, about 3 minutes total. Transfer shrimp to a bowl lined with paper towels, season with kosher salt, and toss to coat. 

6. If using the air frying method (which I prefer), cook for 5 minutes on one side or until nicely golden, then turn them to the other side and cook for 5 more minutes. They should look evenly toasted and colored.

7. Serve immediately, with dipping sauce on the side.

I also love to serve them with mango salsa.

bottom of page