Crispy Coconut Shrimp with Sweet Chili Orange Sauce

Some dishes aren’t just food—they’re memories on a plate, transporting you to cherished moments and places. For me, crispy coconut shrimp embodies my Gulf Coast roots and Southeast Houston childhood. 

With Brown Gulf shrimp fresh off the boats and sold right up the street, seafood wasn’t just dinner; it was a way of life. Whether for casual dinners or sun-soaked summer gatherings, crispy coconut shrimp with sweet chili orange sauce brought everyone to the table, and we’d savor every crunchy, golden bite.

There’s something unforgettable about the bold, hearty flavor of Gulf shrimp, coated in a golden, crispy coconut mixture and paired with a tangy, sweet, and slightly spicy dipping sauce. While I’ll always favor Brown Gulf shrimp (it’s what I grew up on), this recipe works beautifully with any fresh shrimp you have on hand. Whether you’re using collosal shrimp, jumbo shrimp, or even smaller shrimp, you’ll love how juicy the shrimp turns out with this easy coconut shrimp recipe. 

Let’s dive into how to make this restaurant-worthy dish at home, complete with chef-approved tips to ensure success.

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Why You’ll Love This Recipe

Versatile Options: Easily adapt for gluten-free diets, adjust spice levels, or bake for a lighter option.

Crispy Perfection: The golden shredded coconut breading is light, crunchy, and irresistible.

Bold Flavors: Thai sweet chili orange sauce is the perfect balance of tangy, sweet, and spicy.

Simple Yet Elegant: Ideal for family dinners, appetizers, or entertaining guests.

Equipment You’ll Need

• Mixing Bowls: Essential for preparing the egg wash, cornstarch mixture, and flour mixture.
• Deep Fryer or Dutch Oven: For achieving even, golden fried shrimp results with enough oil.
• Slotted Spoon: Safely remove fried shrimp from hot oil without damaging the crust.
• Food Processor or Blender: To create a smooth and flavorful Thai sweet chili orange sauce.

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Ingredients You’ll Need

For the Shrimp:

• Gulf Brown Shrimp: Or whatever shrimp you have available. Medium to large shrimp, or even jumbo shrimp, are ideal for their juicy texture and bold flavor.
• Eggs and Cold Water: Forms a sticky wet batter to help the breading adhere.
• Cornstarch and All-Purpose Flour: A light base for the crispy coating.
• Flaked Coconut: Sweetened shredded coconut flakes create an even, crunchy texture.
• Seasonings: A touch of sugar, salt, garlic powder, and black pepper to enhance the flavor.
• Soybean Oil or Peanut Oil: Neutral and perfect for deep frying.

For the Sweet Chili Orange Sauce:

• Thai Sweet Chili Sauce: Adds a touch of heat.
• Orange Marmalade: Sweetens and balances the flavors.
• Fresh Ginger: Infuses warmth and depth into the sauce.
• Sugar: Enhances the sweetness of the coconut and sauce.

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How to Make Crispy Coconut Shrimp

Prepare the Breading:

• In a second bowl, whisk together eggs and cold water until smooth.
• Place ⅓ cup of cornstarch in a third bowl for dusting the shrimp.
• In another bowl, combine the remaining cornstarch, shredded coconut flakes, flour, sugar, salt, garlic powder, and black pepper. Mix well to create the dredging station.

Bread the Shrimp:

• Pat shrimp dry to ensure the breading sticks well.
• Lightly coat each shrimp in cornstarch, shaking off excess.
• Dip the shrimp into the egg wash, letting any excess drip off.
• Press the shrimp firmly into the coconut breading, ensuring an even coat. Work in a single layer to avoid overcrowding.

Fry the Shrimp:

• Heat vegetable or peanut oil in a deep fryer or large skillet over medium-high heat to 350°F.
• Fry shrimp in small batches to avoid crowding the oil.
• Cook for 2-3 minutes, or until golden brown and crispy. The shrimp will float to the top when done.
• Remove with a slotted spoon and drain on a paper towel-lined plate.

Make the Sauce:

Blend until smooth. Serve the sauce alongside the shrimp for dipping.

Combine Thai sweet chili sauce, orange marmalade, and ginger in a food processor or blender.

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Chef Secrets & Tips

Achieving Perfect Crispiness:

• Thoroughly pat raw shrimp dry before breading to help the coating stick.
• Use unsweetened shredded coconut flakes if you prefer a less sweet crust.
• Press the breading mixture firmly onto the shrimp for a sturdy, crunchy coating.

Frying Tips:

• Keep oil temperature steady at 350°F. Use a thermometer for accuracy.
• Fry in small batches to maintain surface area and prevent oil from cooling down.

Ingredient Swaps:

• Substitute apricot preserves for orange marmalade if needed.
• Use panko breadcrumbs for a crunchier, less sweet alternative to coconut flakes.

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Serving Suggestions

• Pair with a tropical fruit salad and Coconut Ginger Jasmine Rice for a summery main dish.
• Serve as an appetizer recipe with lime wedges and a sprinkle of fresh cilantro.
• Complement with a crisp Elderflower Spritz, Jamaican Rum Punch, or Frozen Peach Bellini for a refreshing pairing.

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Storage & Reheating Tips

• Store fried shrimp in an airtight container in the fridge for up to 2 days.
• Reheat in an air fryer or oven at 350°F for 5-7 minutes to restore crispiness.
• Refrigerate the sauce separately in an airtight container for up to one week.

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For What Season or Occasion Is This Dish Best Suited?

Crispy coconut shrimp with sweet chili orange sauce is a showstopper for summer barbecues, holiday feasts, casual family dinners, or as an appetizer for the big game. Its vibrant flavors and crispy texture make it a favorite for any occasion, whether you’re serving it as an appetizer or the star of the meal.

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Commonly Asked Questions

Can I bake instead of fry the shrimp?

​Yes! Bake at 425°F on a parchment-lined baking sheet. Lightly spray the shrimp with olive oil for a crispy finish.

Can I use frozen shrimp?

​Absolutely. Just thaw the shrimp completely and pat them dry before breading.

Is this recipe gluten-free?

​To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Whether you’re making it as a main dish or a standout appetizer, this recipe is sure to impress. So roll up your sleeves, grab some large shrimp, and whip up a batch of homemade coconut shrimp that’ll have your family and friends begging for more. Enjoy every crunchy bite!

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