Coconut Shrimp With Sweet Chili Sauce

Try this delicious, coconut-lime shrimp, dipped in our Chef Myron’s® Sweet Chili Sauce. It’s easy, fast and mouthwatering.

  • by Chef Myron
  • Servings: 2
  • Ready in: 20 Minutes
  • Ideal application: Appetizer or Main Dish
  • Products:

    Chef Myron’s® Sweet Chili Sauce

Special Notes

Coconut shrimp is fried shrimp that has been dipped in a batter containing shredded coconut. The flavor combines perfectly with Chef Myron’s® Sweet Chili Sauce.


  • 1/2 cup panko breadcrumbs
  • 2 eggs, lightly beaten
  • 2 tsp lime zest
  • 1 lbs shrimp, peeled and deveined
  • Salt and pepper, to taste
  • Chef Myron’s® Sweet Chili Sauce, for dipping
  • 1/3 cup flour
  • 1/2 cup coconut, shredded
  • Oil, for frying in deep fryer or  6” deep Cast Iron pa


  1. Combine the breadcrumbs, eggs and zest: mix until a consistent texture is achieved.
  2. Season the shrimp with salt and pepper, dip in flour, coat with the breadcrumb mixture and roll in shredded coconut. 
  3. Fry 6-8 shrimp, enough that they do not touch, in oil for 1-2 minutes at 350°F
  4. Serve with Sweet Chili Sauce

Have questions or comments on this recipe?

Contact Us