Best Homemade Coconut Shrimp with Special Sauce

Coconut shrimp is a popular dish in the Caribbean and in South Asia. Growing up in Maryland, we regularly have fish fry’s with fried shrimp on the menu. The warm weather naturally makes me crave fried shrimp but this time wanted something a bit different. The coconut shrimp is crispy and tender, the sauce is creamy, spicy, and bit sweet. You definitely need to make this!

Best Homemade Coconut Shrimp with Special Sauce

Crispy coconut shrimp with a sweet, spicy, creamy sauce

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

• 1/2 lb Jumbo Shrimp
• PanAfrica! Fryday Seasoning or Cajun Seasoning
• 2 cups Unseasoned Panko Breadcrumbs
• 1 cup Sweetened Coconut Flakes
• 1 cup All Purpose Flour
• 2 eggs scrambled
• 1 cup canola oil
• 1/2 cup mayo
• 3-4 tbsp sweet chili sauce
• 2 tbsp ketchup
• 2 tsp Sriracha
• 1/2 lime juiced
• 1/2 tsp fryday seasoning or Cajun Seasoning

Instructions

For the Sauce:

• Combine the last 6 ingredients in a bowl. Mix well and refrigerate until ready to serve.

For the Shrimp:

• Clean and devein shrimp.
• Season shrimp with PanAfrica! Fryday Seasoning (or seasoning of your choice).
• In a large bowl, combine Panko bread crumbs and shredded coconut; set aside. Working one at a time, dredge shrimp in the flour, in the eggs, then in the coconut mixture, pressing to coat. Set aside or refrigerate (see note).
• Heat canola oil in a large skillet or Dutch oven over medium high heat.
• Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately with Fryday Sauce or sauce of your choice. Enjoy!

Notes

**The shrimp can be refrigerated after breading for up to an hour. Remove the shrimp 15 minutes before you are ready to fry so that it’s not cold when frying

Course: Appetizer

Keyword: coconut, crispy, delicious, homemade, shrimp