Coconut Shrimp with Peach Sweet and Spicy Chili Sauce features a toasted coconut crust on tender shrimp for extra crispness and a touch of sweetness. These are pan-seared—not deep-fried—and served with a fresh peach chili sauce that balances sweet and spicy flavors perfectly.
Toasting the shredded coconut intensifies flavor and improves crunch for the coating. Pan-searing the shrimp gives them a golden, crisp exterior without the excess oil of deep-frying. Fresh peaches blended with chili garlic sauce create a simple, vibrant dipping sauce that brings out the best in the shrimp.
Coconut Shrimp with Peach Sweet and Spicy Chili Sauce makes a fantastic appetizer but works equally well as a quick family dinner. These shrimp pair nicely with coconut rice or a bright cucumber and red onion salad for a complete meal.
At a glance:
- Coat shrimp in seasoned flour, beaten egg, and the coconut-panko mixture.
- Pan-sear 2–3 minutes per side until golden and cooked through.
- For the sauce: simmer diced peaches with rice wine vinegar, sugar, and chili garlic sauce, then blend to your preferred texture.
- Serve the shrimp with warm or room-temperature peach chili sauce for dipping.
How to make Coconut Shrimp and Peach Sweet and Spicy Chili Sauce
Start by toasting the coconut on a baking sheet in a 350°F oven. Toasting brings out deeper coconut flavor and improves the texture of the crust. If you’re short on time, you can skip toasting, but the toasted version is more flavorful.
Set up three shallow bowls or pie plates: one with seasoned flour (salt and pepper), one with beaten eggs, and one with the toasted coconut mixed with panko breadcrumbs and chopped cilantro for color and flavor.
What are Panko Breadcrumbs?
Panko breadcrumbs are lighter and airier than traditional breadcrumbs, giving a crispier coating that resists absorbing excess oil. You can substitute regular unseasoned breadcrumbs, but the texture will be less delicate.
To bread the shrimp: peel and devein large shrimp, leaving tails on if desired. Dredge each shrimp in the flour mixture, dip into the beaten eggs, then press into the coconut-panko mix so the coating adheres well. For easy cooking, place breaded shrimp on a tray while you finish the rest.
Heat a large nonstick skillet over medium and add 1–2 tablespoons of olive oil or coconut oil. Sear shrimp in batches (about 5–8 at a time) for 2–3 minutes per side until golden and cooked through. Do not overcrowd the pan.
Quick tips:
- Coat all shrimp first, then cook—shrimp cook quickly, so having them ready helps.
- Cook in batches and maintain medium heat for even browning.
The peach chili dipping sauce is straightforward: combine diced fresh peaches, rice wine vinegar, sugar, and chili garlic sauce in a small saucepan. Bring to a low boil, simmer for about 5 minutes, then remove from heat and blend or mash to the desired consistency. Serve warm or at room temperature.
Substitutions and ingredient notes
If you don’t have fresh peaches, try nectarines or apricots, or use frozen peaches (no need to thaw completely). Peeling peaches is optional; leave the skin on for texture or peel for a smoother sauce.
Chili garlic sauce (often labeled sambal oelek) is a convenient, spicy condiment found in most grocery stores’ international aisles. It adds heat and garlic flavor—adjust the amount to taste.
If you enjoy shrimp recipes, try other preparations like garlic shrimp with mango cucumber salsa, shrimp fettuccine alfredo, or spicy shrimp tacos to vary your weeknight menu.
- Garlic Shrimp With Mango Cucumber Salsa
- Shrimp Fettuccine Alfredo
- Garlic Butter Shrimp Toasts
- Mango Salsa Shrimp Tacos
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Coconut Shrimp with Peach Sweet and Spicy Chili Sauce
Ingredients
Coconut Shrimp
- 24 ounces large or jumbo raw, peeled and deveined shrimp with tails on (size 16-20 or larger)
- 1/3 cup all-purpose flour
- 1 teaspoon salt – divided
- 1/2 teaspoon freshly ground pepper
- 2 large eggs, beaten
- 1 cup shredded, sweetened coconut – toasted
- 3/4 cup panko bread crumbs, unseasoned
- 2 tablespoons cilantro, chopped
- 2 tablespoons olive oil or coconut oil
Peach Chili Dipping Sauce
- 1 cup fresh peaches, diced (frozen may be substituted; peeling optional)
- 1/4 cup rice wine vinegar
- 1/4 cup sugar
- 1 tablespoon chili garlic sauce (sambal oelek)
- 1/2 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat the oven to 350°F.
- Spread coconut flakes on a baking sheet and bake 8–10 minutes, stirring every 2 minutes, until golden and fragrant.
- In three shallow bowls: combine flour, pepper, and half the salt in the first; beat the eggs in the second; mix toasted coconut, panko, cilantro, and remaining salt in the third.
- Dredge each shrimp in the flour, dip in egg, then press into the coconut-panko mix. Place breaded shrimp on a tray while preparing the rest.
- Preheat a large nonstick skillet over medium heat and add 1–2 tablespoons oil. Cook shrimp in batches (5–8 at a time).
- Sear shrimp 2–3 minutes per side until golden and cooked through. Flip only once for best crust.
Peach Sweet and Spicy Chili Dipping Sauce
- Combine diced peaches, rice wine vinegar, sugar, and chili garlic sauce in a small saucepan.
- Bring to a low boil, then simmer for 5 minutes.
- Remove from heat and blend or mash to the desired consistency. Serve warm or at room temperature. Garnish with crushed red pepper flakes or cilantro if desired.
Notes
Nutrition
Carbohydrates: 20 g |
Protein: 21 g |
Fat: 13 g