Coconut Shrimp W / Sweet Thai Chili Sauce Recipe

Prep shrimp

Rinse shrimp and pat dry thoroughly with paper towels. Leave tails on for presentation. Make three shallow diagonal slits on the underside of each shrimp to help them stay straight while frying (optional).

Set up dredging station

In three shallow bowls or pie plates: place flour mixed with salt and pepper in the first bowl; beat eggs with coconut milk in the second bowl until combined; in the third bowl, combine shredded coconut and panko breadcrumbs and toss to evenly mix.

Coat shrimp

Working in batches of 6–8 shrimp to avoid crowding, dredge each shrimp first in seasoned flour, shaking off excess, then dip into the egg-coconut milk mixture, allowing excess to drip off, and finally press into the coconut-panko mixture to adhere a thick even coating. Place coated shrimp on a wire rack and let stand 5–10 minutes to set (this helps coating stick during frying).

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or a wide pot to a depth of about 1/2 inch (enough to shallow-fry). Heat over medium-high until it reaches 350°F (175°C) or until a breadcrumb sizzles and browns in about 30 seconds. If you don’t have a thermometer, test by dropping a small piece of coating into the oil — it should sizzle immediately.

Fry shrimp

Fry shrimp in batches without overcrowding — 3–4 minutes per batch — flipping once, until golden brown and crisp. Shrimp cook quickly; internal temperature should reach 120–130°F and shrimp should be opaque and firm. Remove with a slotted spoon to a paper towel-lined tray or wire rack. If oil temperature drops, increase heat briefly so subsequent batches fry at the same temperature.

Finish

Keep cooked shrimp warm in a single layer on a baking sheet in a 200°F (95°C) oven if making multiple batches. Serve hot with lime wedges and Sweet Thai Chili Sauce for dipping.

Prepare chiles: Remove stems from red Thai chiles and roughly chop (remove seeds for milder heat). If using red pepper flakes, use about 1/2 tsp to start and adjust to taste.

Combine base ingredients: In a small saucepan, combine rice vinegar, 1/2 cup water, granulated sugar, minced garlic, and chopped chiles. Bring to a gentle simmer over medium heat, stirring so the sugar dissolves.

Simmer: Let the mixture simmer for 4–6 minutes to mellow the raw vinegar and infuse the sugar with chile and garlic flavor.

Thicken: In a small bowl, whisk the cornstarch with 1 tablespoon cold water until smooth to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue simmering 1–2 minutes until sauce thickens slightly and becomes glossy. If too thin, add another 1/2 teaspoon cornstarch slurry; if too thick, thin with a splash of water.

Season: Remove from heat and stir in fish sauce (or soy sauce) to add depth and balance the sweetness. Taste and adjust — add more vinegar for tang, sugar for sweetness, or chiles for heat.

Cool and store: Let the sauce cool to room temperature; it will thicken further as it cools. Transfer to a small bowl for serving or store covered in the refrigerator for up to 1 week. Bring to room temperature before serving for best flavor.