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I feel like Coconut Shrimp with Chili Sauce used to be all the rage, and then they were kind of forgotten about – I’m voting to bring them back with this recipe! We are going to be seasoning the shrimp every step of the way because that is what makes the perfect bite.
Table of Contents
Why You’ll Love Coconut Shrimp & Chili Sauce
These Coconut Shrimp are sweet, spicy, crunchy… they’re so delicious. Then there is the chili sauce, this isn’t your regular sauce, it’s nutty and sweet with a little kick of spice. My secret ingredients – miso (of course) and vanilla that add something special to this sauce. I can’t wait for you to try this!
How to Prepare
Things you can Prep Ahead:
- Chives: chop (enough for topping)
- 2 Fresno Chiles and 1 Garlic Clove: chop and turn into a paste
- Macadamia Nuts: crush (⅓ cup)
- 1 Orange: zest and juice
- Large Shrimp: 1 lb, take the shell off. Make a shallow slit along the back of the shrimp, use the tip of the knife to pull out the dark vein. Using a paper towel, dry them well.
Prep your Stations
- Station 1: Flour (¼ cup), chipotle powder (½ tsp) and salt (½ tsp)
- Station 2: Eggs (2) and vanilla (1 tsp) strained
- Station 3: Panko (1 cup) and coconut (1 cup)
Bread the Shrimp and Chill – Dredge the shrimp in order of the stations. Lay them on a wire rack sitting in a baking sheet and chill in the fridge for 20 minutes.
Make the Sauce – Turn the chili and garlic into a paste by chopping them thin and running your knife over it. Add that to a saucepan with the rest of the ingredients and simmer.
Fry and Serve – Heat your oil to 365°F and fry the shrimp in batches till golden. Serve your Coconut Shrimp with Chili Sauce and a sprinkle of chopped chives.
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🔥Chef Nadia’s Tip🔥
- Don’t skip letting the shrimp sit in the fridge. This gives the breading time to dry a bit and stick on there and it is important if you don’t want the crust falling apart.
- Straining your eggs can be a pain but it is worth it. This gives you a smooth even coating that will stick well to the shrimp. It also removes the chalaza which is not great to have when trying to dip.
Substitutions and Variations
- Substitutions
- Shrimp → For this Coconut Shrimp & Chili Sauce recipe, you can use scallops or firm white fish. If you can’t find jumbo, medium will be fine.
- Grapeseed Oil → Avocado, canola or peanut – any high heat point will with a neutral taste will work instead.
- Macadamia Nuts → You can swap for whatever your favorite nuts are.
- Variations
- Vegetarian Variation → Switch out that shrimp for a firm tofu. Cut it and make sure you dry it very well and then proceed like you would with the shrimp.
- Spicy Twist → Add some cayenne to your sauce for some extra heat.
- Taco Dinner → Pop the coconut shrimp in tacos with shredded lettuce and use the sauce as a taco topping.
The Perfect Pairings
For these tropical Coconut Shrimp with a sweet and spicy Chili Sauce recipe, a nice tropical Bahamian Sky Juice is just what you need. Pair that with a side of Rice and a fresh Butter Salad and you will be in paradise and then finish off with a Passion Fruit Panna Cotta.
Coconut Shrimp & Chili Sauce: Questions Answered
I’m using a half baking sheet set I bought on Amazon, they come in pairs so you have to buy 2.
Sure, just thaw them out completely and pat them very dry before dredging.
Yes! Just switch out that shrimp for a firm tofu, cut it, and make sure you dry it very well and then proceed like you would with the shrimp.
Coconut Shrimp and Chili Sauce
Equipment
- 3 half baking sheets, or rimmed plates
- wire rack with baking sheet beneath
- fine mesh strainer
- pot
- saucepan
- mixing spoon
- blender
- measuring spoons and cups
Ingredients
Coconut Shrimp
- 1 lb jumbo shrimp
- ¼ cup all purpose flour
- 1 tsp chipotle powder
- ½ tsp pink himalayan sea salt, or course salt
- 2 eggs
- 1 tsp vanilla extract
- 1 cup crushed panko
- 1 cup shredded coconut, I do half sweetened half unsweetened
- grapeseed oil, or an oil with a neutral flavor and high smoke point
- chives, chopped, to taste
Chili Sauce
- 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
- Peel and devein the shrimp, leaving the tail on. Pat dry really well.
- Station 1: On a half baking sheet, mix the flour, chipotle powder and salt.
- Station 2: Whisk the eggs with the vanilla and strain into half baking sheet.
- Station 3: On a half baking sheet, mix the panko with coconut.
- Dredge the shrimp with the flour, then egg and then the panko/coconut pressing it in super well. Set them on a wire rack with a baking sheet underneath and refrigerate 20 minutes.
- While that sets, make your chili sauce (instructions below) and fill a pot with 5 inches of oil. Preheat to 365°F.
- Fry the shrimp until golden, about 2-3 minutes each, make sure you do not overcook.
- Serve topped with chives and the chili dipping sauce and that’s it.
Chili Sauce
- Chop the fresnos and garlic together. Add a pinch of salt and using the back of your knife form a paste.
- To a saucepan, add the paste, crushed macadamia nuts, miso, vanilla extract, white vinegar, agave nectar, orange zest and juice. Bring it to a simmer and cook for 5-7 minutes or until reduced by about ⅓ and thickened. Add it to a blender and blend to desired consistency.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
