Coconut Shrimp & Sweet Chili Sauce Tutorial 🍤🌶

Delectable Crispy coconut shrimp accompanied by sweet and spicy chili sauce makes the perfect appetizer to share (or not). 😍 Check out my full tutorial & recipe Happy eating everyone!

-Chef Julie & The Mint Crew

(Full printable recipe below)

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5 from 5 votes

Coconut Shrimp & Sweet Chili Sauce

Delectable Crispy coconut shrimp accompanied by sweet and spicy chili sauce makes the perfect appetizer to share (or not)
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: Asian
Keyword: coconut, easy recipe, party idea
Servings: 4 people
Calories: 376kcal

Special Equipment

  • 2 Saute pans
  • Tongs
  • 3 mixing bowls
  • 2-3 paper towel sheets
  • 2 large plates
  • 1 fork or whisk


Ingredients for Coconut Shrimp

  • 1 pound Shrimp shelled & cleaned
  • 2 Each Eggs
  • 1/2 – 1 Cup Coconut shredded
  • 1/2 Cup Panko bread crumbs Gluten-free if desired
  • 1/2 Cup AP Flour Gluten-free if desired
  • 1/2 Cup Oil neutral in flavor (we used avocado)
  • To Taste Salt & pepper

Ingredients for Sweet Chili Sauce

  • 1-2 Each Chili peppers minced, Thai chili or Fresno
  • 1/2 Tbsp Oil like sesame, avocado or coconut
  • 1/4 – 1/2 Cup Coconut Sugar or granulated sugar
  • 1/2 Cup Water


Instructions for Coconut Shrimp

  • Set up a breading station: In the first bowl add the flour, in the second crack open the eggs and whisk well with 1 T. water. In the third bowl mix the coconut & bread crumbs. (arrange in that order – flour, egg, then coconut mixture)
  • Season the shrimp with salt and pepper
  • Bread the shrimp: Working in batches, first coat in flour and shake off any excess flour, then dip in the egg mixture, then coat in the coconut/breadcrumb mixture. Lay aside on a plate or pan.
  • Repeat step 2 until all the shrimp are breaded. Discard any leftover breading mixture.
  • On the stovetop, heat a medium-large saute pan on medium heat with the oil until hot, about 2-3 minutes. The oil should generously coat the bottom of the pan. Add more oil if needed.
  • While the oil is heating get a plate ready with some paper towels for when the shrimp is done cooking. (This will absorb any excess oil so the shrimp doesn’t get soggy).
  • Cook the shrimp in batches and don’t overcrowd the pan. Cook for about 2 minutes on each side. If it starts to brown to quickly then lower the heat so it doesn’t burn and the shrimp cooks through.
  • Remove the first batch and drain on the paper towels.
  • Continue until all the shrimp is cooked. If there are a lot of burned bits in the pan you can switch out the oil in between batches if desired. Just repeat step 4.
  • Enjoy it with the Sweet chili sauce below!

Instructions for Sweet Chili Sauce

  • On the stove top heat the oil in a saute or sauce pan.
  • Saute the pepper for 1-2 minutes until lightly translucent.
  • Mix in the sugar and water, then bring up to a boil.
  • Reduce down to a simmer and let cook for about 5-10 minutes stirring occasionally until the mixture is reduced and thickened. It should coat the back of a spoon.
  • Enjoy with coconut shrimp or add in to other dishes for a sweet & spicy kick!
Tried this recipe?Mention @MintPersonalChef or tag #MintPersonalChef!


  • Use your favorite pepper for the chili sauce, we like to use Thai chili or Fresno.
  • This recipe can be made using Gluten-free alternatives if desired. 
  • Substitute 100% coconut shreds instead of breadcrumbs if desired and vice versa, you can use 100% breadcrumbs.


Calories: 376kcal