Coconut Shrimp with Spicy Fresno Chili Dipping Sauce Recipe

Introduction

Coconut Shrimp with Chili Sauce is a deliciously crispy, tropical-inspired appetizer that pairs perfectly with a spicy, tangy dipping sauce. This recipe combines sweet shredded coconut and crunchy panko for the perfect bite every time. Impress your guests or enjoy a flavorful treat at home.

Ingredients

• 1 lb jumbo shrimp
• ¼ cup all purpose flour
• 1 tsp chipotle powder
• ½ tsp pink Himalayan sea salt (or coarse salt)
• 2 eggs
• 1 tsp vanilla extract
• 1 cup crushed panko
• 1 cup shredded coconut (half sweetened, half unsweetened)
• Grapeseed oil (or neutral oil with high smoke point, for frying)
• Chives (chopped, to taste)
• 2 Fresno chiles
• 1 garlic clove
• 1 pinch of salt
• ⅓ cup macadamia nuts (crushed)
• 1 ½ tbsp white miso
• 1 tsp vanilla extract
• ⅓ cup rice vinegar
• ⅓ cup agave nectar
• 1 orange (zest and juice)

Instructions

1. Step 1: Peel and devein the shrimp, leaving the tail on. Pat them dry thoroughly with paper towels.
2. Step 2: Prepare three stations on separate half baking sheets: mix flour, chipotle powder, and salt for station one; whisk eggs with vanilla and strain for station two; combine panko and shredded coconut for station three.
3. Step 3: Dredge each shrimp first in the flour mixture, then dip into the egg wash, and finally coat well with the panko-coconut mixture, pressing it firmly to adhere. Place coated shrimp on a wire rack set over a baking sheet and refrigerate for 20 minutes.
4. Step 4: While the shrimp chills, prepare the chili sauce: finely chop Fresno chiles and garlic and sprinkle with a pinch of salt. Use the knife’s back to mash them together into a paste.
5. Step 5: In a saucepan, combine the chile-garlic paste, crushed macadamia nuts, white miso, vanilla extract, rice vinegar, agave nectar, orange zest, and juice. Bring to a simmer and cook for 5-7 minutes until reduced by about one-third and thickened.
6. Step 6: Transfer the sauce to a blender and blend until smooth or your desired consistency. Set aside.
7. Step 7: Heat grapeseed oil in a pot to 365°F (use a thermometer for accuracy) with about 5 inches of oil depth.
8. Step 8: Fry the shrimp in batches, cooking each side for 2-3 minutes until golden and crispy. Avoid overcrowding the pot to maintain oil temperature.
9. Step 9: Drain the fried shrimp on paper towels. Serve immediately topped with chopped chives and the prepared chili dipping sauce.

Tips & Variations

• Use a mix of sweetened and unsweetened coconut to balance sweetness and texture in the coating.
• For a milder chili sauce, remove the seeds from the Fresno chiles before chopping.
• Substitute grapeseed oil with canola or peanut oil if preferred.
• To make this recipe gluten-free, use gluten-free flour and panko alternatives.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F for 5-7 minutes to retain crispiness. Store the chili sauce separately in the refrigerator for up to 5 days and stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the shrimp coating in advance?

Yes, you can coat the shrimp and keep them chilled in the refrigerator for up to 20 minutes before frying, which helps the coating adhere better.

Is it necessary to leave the tail on the shrimp?

Leaving the tail on is traditional for presentation and makes the shrimp easier to handle while eating, but you can remove it if preferred.

Coconut Shrimp with Spicy Fresno Chili Dipping Sauce Recipe

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★★★★★

4.7 from 89 reviews

This Coconut Shrimp and Chili Sauce recipe offers a delightful combination of crispy, golden fried shrimp coated in a crunchy coconut and panko crust paired with a sweet and tangy homemade chili dipping sauce. The shrimp are seasoned with chipotle powder and Himalayan salt, then fried to perfection, while the chili sauce blends fresh fresno chiles, garlic, macadamia nuts, miso, and citrus for a flavorful complement. Ideal as an appetizer or main dish, this recipe balances sweet, spicy, and savory flavors with a satisfying texture contrast.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Fusion
• Diet: Halal

Ingredients

Scale 1x2x3x

Shrimp Coating

• 1 lb jumbo shrimp
• ¼ cup all purpose flour
• 1 tsp chipotle powder
• ½ tsp pink Himalayan sea salt (or coarse salt)
• 2 eggs
• 1 tsp vanilla extract
• 1 cup crushed panko breadcrumbs
• 1 cup shredded coconut (½ cup sweetened, ½ cup unsweetened)
• Grapeseed oil (or neutral oil with high smoke point, for frying)
• Chopped chives, to taste (for garnish)

Chili Sauce

• 2 fresno chiles
• 1 garlic clove
• 1 pinch salt
• ⅓ cup macadamia nuts (crushed)
• 1 ½ tbsp white miso
• 1 tsp vanilla extract
• ⅓ cup rice vinegar
• ⅓ cup agave nectar
• Zest and juice of 1 orange

Instructions

1. Prepare shrimp: Peel and devein the jumbo shrimp, leaving the tails on for presentation. Pat the shrimp very dry with paper towels to ensure the coating sticks well.
2. Create coating stations: Set up three stations on half baking sheets: Station 1 with a mixture of flour, chipotle powder, and salt; Station 2 with eggs whisked together with vanilla extract and strained; Station 3 with a mixture of crushed panko breadcrumbs and shredded coconut.
3. Dredge shrimp: Coat each shrimp first in the flour mixture, then dip into the egg wash, and finally press firmly into the panko and coconut mix to ensure an even, thick coating.
4. Chill shrimp: Arrange the coated shrimp on a wire rack set over a baking sheet to catch drips and refrigerate for 20 minutes. This helps the coating set and adhere better during frying.
5. Make chili sauce paste: Finely chop fresno chiles and garlic together. Add a pinch of salt and use the back of a knife to mash into a paste.
6. Simmer chili sauce: In a saucepan, combine the chili-garlic paste, crushed macadamia nuts, white miso, vanilla extract, rice vinegar, agave nectar, orange zest, and juice. Bring to a simmer and cook for 5-7 minutes until the mixture reduces by about one-third and thickens slightly.
7. Blend sauce: Transfer the sauce to a blender and process until smooth or your desired consistency. Set aside to serve.
8. Heat oil: In a deep pot, fill with about 5 inches of grapeseed oil and preheat to 365°F (185°C) for frying.
9. Fry shrimp: Carefully fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side, avoiding overcrowding. Ensure not to overcook to maintain juicy shrimp.
10. Serve: Drain the shrimp on paper towels or a wire rack. Serve hot topped with chopped chives and accompanied by the homemade chili dipping sauce.

Notes

• For best results, pat the shrimp completely dry before dredging to ensure a crisp coating.
• Chilling the coated shrimp before frying helps the breading adhere and prevents it from falling off during cooking.
• Use an oil with a high smoke point like grapeseed, peanut, or vegetable oil for frying.
• The chili sauce can be made ahead and refrigerated; warm slightly before serving if desired.
• Adjust the heat level by using fewer fresno chiles or removing seeds as preferred.
• To keep shrimp warm while frying in batches, place cooked shrimp in a low oven at about 200°F (93°C).

Keywords: Coconut shrimp, fried shrimp, chili sauce, appetizer, seafood, finger food, crispy shrimp, tropical flavors