Crispy Coconut Shrimp With Sweet Chile Sauce, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Crispy Coconut Shrimp With Sweet Chile Sauce

Cuisine: Fusion
Prep Time: 40 minutes
Cook Time: 35 minutes
Servings: 5 servings
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!


  • For the Sweet Chile Sauce
  • 1/2 cup maple syrup
  • 1/4 cup water
  • 3 cloves garlic finely chopped
  • 2 tablespoons white vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons hot sauce
  • 1 tablespoon corn starch
  • 1/2 tablespoon chilli flakes
  • salt to taste
  • For the Shrimp
  • 1 pound shrimp use large shrimp, cleaned, peeled, tails on
  • 1 1/2 cups buttermilk low-fat
  • 1/3 cup hot sauce I used Valentina brand
  • 1/2 teaspoon granulated garlic powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • For Coconut Breading
  • 1/2 cup potato starch or cornstarch
  • 1/2 cup cornmeal yellow fine
  • 1 cup coconuts flaked and unsweetened
  • 1/2 tablespoon Crushed red pepper flakes plus more to taste
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon smoked paprika
  • You Will Also Need
  • 3 cups oil for frying canola is fine
  • flaked coconut for garnish
  • crushed red pepper for garnish

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For The Shrimp
  1. Whisk together the buttermilk, hot sauce and spices. Add the cleaned and peeled shrimp, cover and marinate for at least 2 hours.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Drizzle with mango chile sauce and sprinkle with extra coconut and pepper flakes.
For Sweet Chile Sauce
  1. In a small saucepan whisk all ingredients together until combined.
  2. Bring to a boil, reduce heat to low and simmer for 10 minutes or until thickened.
  3. Remove from heat, allow to cool slightly and enjoy!

Chef Notes

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