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Coconut Shrimp with Sweet Red Chili Sauce

This Coconut Shrimp Recipe is a holiday favorite of my family’s.  The dish is prepared by dredging large coconut shrimp in sweet coconut shavings, and deep frying them to form a crispy and sweet coconut crust.  I serve these with Thai Sweet Red Chili Sauce which compliments the sweetness of the coconut shrimp with some balancing heat.

Coconut Shrimp

Coconut Shrimp

Click the link for the complete Coconut Shrimp Recipe as well as the Sweet Red Chili Sauce Recipe, and the HD video.

High Definition Video Presented Here:

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 8 people

Coconut Shrimp Ingredients:

  • 32 pieces of large shrimp (21-25/lb), cleaned and deveined
  • 1 cup of cornstarch
  • 1/2 tsp of salt
  • 1/2 tsp of cayenne pepper
  • 5 egg whites
  • 3 cups of sweetened coconut shavings
  • Vegetable or canola oil at 360 F

Coconut Shrimp Directions:

  1. Clean the shrimp by removing the shell (keep the tail on), digestive track, and vein that run through the inside of the shrimp.  Set aside to dry
  2. In a bowl, mix cornstarch, salt, and if desired, cayenne pepper
  3. In another bowl, beat egg whites so that they are a smooth liquid, but not too much so that they form a white foam
  4. Take a shrimp, dip it into the cornstarch mixture, and then dip into the egg whites to evenly coat the shrimp.  Finally, dip the shrimp in the coconut shavings and coat them evenly.  Shake off any excess coconut shavings and set aside until you have six shrimp prepared.  Once you have a batch of six shrimp ready to deep fry, place them in the deep fryer for 1.5 minutes per side, or until they are golden brown
  5. Remove from deep fryer and drain off oil on paper towel.  Plate and serve warm with Sweet Red Chili Sauce (recipe follows)

Sweet Red Chili Sauce Recipe:


  • 2 cloves of garlic
  • 3 tbsp of Sambal Oelek (fresh ground chili paste)
  • 1/2 cup corn syrup
  • 1 cup of water
  • 1/4 cup white vinegar
  • 1 tsp of salt
  • 1 tbsp of cornstarch
  • 2 tbsp cold water


  1. Purée all but the last two ingredients in a blender until smooth
  2. Transfer this mixture to a saucepan and bring to a boil.  Reduce heat and simmer for 3-5 minutes
  3. Combine the last two ingredients and mix well until the cornstarch is fully dissolved into a slurry.  Add to sauce pan and simmer for an additional few minutes or until the mixture is thickened
  4. Set aside and let cool to room temperature before serving
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