Give your classic coconut shrimp recipe a fresh flavor with with a spicy kick of chile.
Coconut shrimp is a crunchy, tasty, and always popular appetizer or snack. But don't ignore the dipping sauce! A good sauce can take this dish to the next level, and a little of heat can do wonders to balance out the sweetness of the coconut. This sweet chile sauce paired wonderfully with my coconut shrimp recipe. Hope you enjoy it too!
Whisk together the buttermilk, hot sauce and spices. Add the cleaned and peeled shrimp, cover and marinate for at least 2 hours.
In a shallow baking dish, combine all of the ingredients for the coconut breading. Stir well to combine and set aside. Line a baking sheet with parchment paper, set aside.
After shrimp has marinated, drain off the excess liquid and coat each shrimp with breading. Use your hands to pat the coating onto shrimp on both sides. Transfer to lined baking sheet. Chill for 1 hour.
In a heavy medium pot, preheat 3 cups frying oil (I used grapeseed oil) to medium heat for 7 to 8 minutes. Preheat oven to 200 ºF.
Fry 4 to 5 shrimp at one time, turning as needed, for about 3 minutes. Transfer to baking sheet lined with metal rack and keep shrimp warm in oven until ready to serve.
Drizzle with mango chile sauce and sprinkle with extra coconut and pepper flakes.
For Sweet Chile Sauce
In a small saucepan whisk all ingredients together until combined.
Bring to a boil, reduce heat to low and simmer for 10 minutes or until thickened.
Remove from heat, allow to cool slightly and enjoy!