Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They’re a delicious main course or appetizer!Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They're a delicious main course or appetizer!
Today I am posting an amazing appetizer recipe that our good friend Shari (and her husband Richard) made for my husband and I one evening at their home. These coconut shrimp are quite possibly one of my very favorite appetizers. The sweet chili-lime sauce just makes this dish PERFECT!

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My Friend Shari

I’ve mentioned before in this blog that Shari is my inspiration for a lot of my cooking projects.  She has encouraged me to dream big, and be fearless in the kitchen.  She inspires me.  I am blessed to call her my friend, and I thank God for our friendship of 17+ years.
This is the recipe Shari used, and (with her permission) I am posting a couple pics of the finished product. I took the photos and watched her prepare these step by step, and then I ate these gorgeous shrimp (someone had to do it…I sacrificed for the team)! Shari and her husband Richard did ALL the true work on these scrumptious coconut shrimp.

Our friends Shari and Richard, with the coconut shrimp.

Where The Recipe For These Coconut Shrimp Originated

The original recipe was published in Bon Appetit magazine’s October 2006 issue. It is a fairly straightforward recipe, and an incredibly delicious appetizer. This is the chili sauce (below) used for this recipe, which can usually be found in the Asian section of most grocery stores.

Coconut Shrimp with Sweet Chile-Lime Sauce / The Grateful Girl Cooks!

It’s a fairly easy recipe to make. You mix up the dipping sauce, make the batter, then coat the shrimp with the batter, roll them in a seasoned coconut topping and deep fry until done.

The coconut shrimp are nice and crunchy, and when dipped in the sweet and spicy chili-lime sauce…oh my! What an amazing appetizer! I really hope you will give these yummy coconut shrimp a try. Have a great day!

Looking For More APPETIZER Recipes?

You can find all of my appetizer recipes in the Recipe Index, located at the top of the page. A few favorites include:

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Coconut Shrimp With Sweet Chili-Lime Sauce
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They're a delicious main course or appetizer!

Category: Appetizer, Main Dish
Cuisine: American
Keyword: coconut shrimp
Servings: 16
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
For the sauce:
  • 3/4 cup Asian sweet chili sauce (I use Mae Ploy)
  • 3 Tablespoons chopped fresh cilantro
  • 2 1/2 Tablespoons fresh lime juice
For the shrimp:
  • 3/4 cup all-purpose flour
  • 1 teaspoon curry powder (preferably Madras style)
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg , beaten
  • 1 cup club soda
  • 1/4 cup Vegetable oil (for deep frying)
  • 1 1/2 cups medium shredded unsweetened coconut
  • 16 large shrimp , peeled, deveined, tails left intact
  1. Make the sauce: Mix the sweet chili sauce, chopped cilantro, and lime juice in a small serving bowl. Cover and chill (sauce can be made a day ahead).
  2. Make the batter for the shrimp: Whisk the flour, curry powder, baking powder and salt in a medium-sized bowl. Add in the lightly beaten egg and the club soda. Whisk these ingredients together only until the ingredients are incorporated. The batter should still be a bit "lumpy". Set the batter aside and let it "rest" for approximately 15 minutes.
  3. To make the shrimp: While the batter is "resting", pour vegetable oil into a large, heavy saucepan (or an electric skillet with temperature gauge). Use enough oil to come up about halfway up the sides of your pan. Attach a deep-fry thermometer to the saucepan. Heat the oil on medium until it reaches 375 degrees.
  4. Before you cook the shrimp, line a baking sheet with several thicknesses of paper towels (to drain the shrimp once cooked). Spread the coconut out onto a plate. Line up the batter bowl, then the plate of coconut and place them near the pan with the hot oil.

  5. Working with one shrimp at a time (hold the shrimp by the tail!), dip it into the batter. Allow the excess batter to drip back into the bowl, then roll it in the coconut, still holding onto that tail. Cover both sides of shrimp-you may have to use your other hand to scoop some of the coconut onto the shrimp.
  6. Carefully put the shrimp into the 375 degree oil (make sure the oil is at temperature before adding, to ensure a good crunch and browning). Work in batches, cooking 4-5 shrimp at a time. Deep-fry the shrimp about 2- 1/2 minutes (turning halfway through cooking time). Remove the golden brown colored, cooked shrimp to the paper-towel lined baking sheet to drain. **Before you add the next batch of shrimp to the oil, make sure the oil is back to temperature! (this is important!). Serve shrimp hot, with dipping sauce on the side. Enjoy!

Nutrition Facts
Coconut Shrimp With Sweet Chili-Lime Sauce
Amount Per Serving (1 shrimp + sauce)
Calories 143 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Cholesterol 25mg8%
Sodium 216mg9%
Potassium 83mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 6g7%
Protein 2g4%
Vitamin A 20IU0%
Vitamin C 1.1mg1%
Calcium 23mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They're a delicious main course or appetizer!




Coconut Shrimp With Sweet Chili-Lime Sauce

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