Coconut Shrimp with Sweet Chili Sauce Recipe
This Coconut Shrimp with Sweet Chili Sauce is your vacation in a bite—minus the sunburn and questionable beach cocktails. The vegan shrimp gets crispy, golden perfection while flaunting its coconut coat like it’s walking a tropical runway. Then you dip it in that sweet, spicy chili sauce, and boom—instant mood lift. It’s crunchy, sweet, savory, and just fancy enough to make you feel like you have your life together. Bonus? No deep fryer drama. Just quick, easy, and absolutely addictive. Consider this your edible excuse to cancel dinner plans and stay fabulous at home.
Coconut Shrimp with Sweet Chili Sauce Recipe
Crispy vegan coconut shrimp paired with a tangy-sweet chili sauce—perfectly golden, lightly spiced, and ridiculously easy to make in minutes.
Ingredients
Method
- In a bowl, mix flour, cornstarch, salt, and pepper.
- Add plant-based milk gradually to form a smooth batter.
- In a separate bowl, combine shredded coconut and bread crumbs.
- Dip each vegan shrimp into the batter, then coat in the coconut mixture.
- Heat oil in a pan over medium flame or preheat air fryer to 180°C.
- Fry shrimp until golden brown and crisp, about 3–4 minutes per side.
- For the sauce, whisk together sweet chili sauce, lime juice, soy sauce, and chili flakes.
- Drain fried shrimp on paper towels.
- Serve warm with the sauce on the side.
- Garnish with cilantro and lime wedges.
Notes
Nutritional Values (Per Serving)
- Calories: 330
- Total Fat: 14 g
- Saturated Fat: 4 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 12 g
Vitamins and Minerals (Per Serving)
- Iron: 11%
- Vitamin C: 10%
- Calcium: 9%
- Magnesium: 8%
- Potassium: 12%
Additional Notes / Tips
- Want extra crunch? Use panko breadcrumbs instead of regular.
- Air fry for a lighter version—just brush with oil and flip halfway.
- Pair with coconut rice or pineapple salsa for full tropical glam.
- Use a squeeze of lime right before serving for brightness.
- Warning: once you taste one, self-control is no longer an option.
