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+ servings

Coconut Shrimp

Crispy coconut breaded shrimp with sweet and spicy dipping sauce.
Prep Time10 mins
Cook Time7 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer recipes, shrimp recipes
Servings: 5 people
Calories: 902kcal
Author: Vanjo Merano


  • 1 lb. large shrimp cleaned and shell removed
  • 1 cup bread crumbs
  • 1 cup sweetened desiccated coconut
  • Salt and ground black pepper to taste
  • ½ cup all-purpose flour
  • 1 cup cooking oil

Batter ingredients:

  • 1 egg
  • 1 cup all-purpose flour
  • 1 cup fresh milk
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Sweet chili sauce ingredients:

  • 2 teaspoons minced garlic
  • ¾ cup rice vinegar
  • ¾ cup sugar
  • 1 piece Thai chili pepper
  • ¾ cup water
  • 1 teaspoon ketchup
  • 2 teaspoons cornstarch
  • Salt to taste


  • Make the Sweet chili sauce by combining Good Life Minced Garlic, Thai chili pepper, and water in a food processor or blender. Blitz for 10 seconds. Set aside.
  • Pour vinegar in a saucepan. Let boil.
  • Pour the garlic, chili, and water mixture. Stir and cook for 2 minutes.
  • Add sugar. Stir until sugar dilutes completely. Season with salt and add ketchup.
  • Combine cornstarch and 1 ½ tablespoons of water. Stir until a slurry is formed. Pour the slurry into the saucepan. Stir right away. Continue cooking in medium heat while stirring until the sauce thickens to your desired consistency. Set the sauce aside.
  • Prepare the shrimp by seasoning with salt and ground black pepper. Let it stay for 5 minutes.
  • Make the batter by combining all batter ingredients in a bowl. Stir until the mixture smoothens. Set aside.
  • Combine Good Life Bread Crumbs and desiccated coconut in a bowl. Mix well. Set aside.
  • Dredge shrimp in flour one piece at a time. Dip it in the batter afterwards. Let the excess batter drip. Roll it next in bread crumb and desiccated coconut mixture. Arrange the coated shrimp on a clean plate. Note: Make sure that both sides get coated completely. Perform this step until all the shrimp are coated.
  • Heat oil in a pan. Fry the coconut shrimp by batch. You can flip the shrimp multiple times while frying until both sides turn golden brown in color.
  • Place the coconut shrimp on a plate lined with a paper towel after frying.
  • Arrange on a serving plate and serve with sweet chili sauce.
  • Share and enjoy!


Calories: 902kcal | Carbohydrates: 82g | Protein: 11g | Fat: 60g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 444mg | Potassium: 344mg | Fiber: 5g | Sugar: 35g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 4mg