Crispy Coconut Shrimp with Sweet Chili Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy coconut-crusted shrimp with a sweet and spicy chili dipping sauce. Golden and crunchy outside with tender shrimp, this fusion appetizer is versatile enough for rice bowls, salads, or wraps.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large eggs
- ½ cup rice flour
- ½ cup water
- 1 tsp baking powder
- 1 tsp fresh lime zest, (from 1 medium lime (reserve and use the juice for sauce))
- ½ tsp sweet paprika
- ½ tsp garlic powder
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1½ lbs extra large or jumbo shrimp, (peeled and deveined)
- 1½ cups unsweetened shredded coconut flakes
- 1 cup panko breadcrumbs
- 3-4 cups neutral oil, (for frying)
- For garnish: flaky sea salt, scallions, cilantro, lime wedges from 1-2 limes
- ½ cup Kewpie mayo
- 2 Tbsp Thai sweet chili sauce
- 1 Tbsp Sriracha
- 1-2 tsp fresh lime juice, (to taste)
- 1 clove of garlic, (grated)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 881mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 465mg
- Calcium
- 102mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 881MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.