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The Best Coconut Shrimp with Sriracha Dipping Sauce

5 from 1 vote

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The tangy, creamy, spicy sauce is to-die-for and easy to make. It will knock your coconut shrimp to the top of your list of favorites.

coconut shrimp in white bowl with sriracha dipping sauce

This easy coconut shrimp recipe is absolutely Devine!

Crunchy on the outside, perfectly sweet on the inside.

And when you dunk them in this amazing sriracha sauce, you get just a touch of kick to counter the sweet of the coconut.

Perfect for a seafood feast or a game day appetizer!

And as a bonus, you can prepare the shrimp ahead of time and fry or bake them whenever you’re ready!

And for a BONUS bonus, the sriracha sauce is also a great dunking sauce for cheese fries!

Ready to give these a try?

On to the kitchen!

coconut shrimp in small bowl of dipping sauce on counter

Coconut Shrimp with Sriracha Dipping Sauce

Ingredients

 Shrimp:

  • ½ cup coconut flour OR all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup shredded coconut flakes
  • ½ cup panko bread crumbs OR crushed pork rinds to make it gluten-free
  • ½ pound raw shrimp
  • Coconut oil for frying

Sriracha Dipping Sauce:

  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • 2 teaspoons sriracha

Note: The shrimp can be baked instead of fried by baking at 425°F for about 10-12 minutes.

Flip these little guys half way through the baking time.

You should know though, they won’t be nearly as crispy as the fried ones. Definitely use the panko crumbs if you’re going to bake them because that will give you the best crunch.

Instructions

OK, now that’s settled, let’s get started on the shrimp. 

The first task is to peel and devein shrimp if they didn’t come that way. 

Then you need to drain any excess moisture. Then blot them with a paper towel.

We want these suckers dry. If they’re wet, the coating won’t stick.

Now you’re going to need 3 small bowls for the coating.

In the first small bowl, whisk together the coconut flour, salt, and pepper.

In the 2nd small bowl, beat together the eggs and water.

We’re going to use the whole eggs instead of just the egg whites like some recipes tell you to. 

Because I hate having eggs yolks left over in my fridge. Or egg whites. Who’s got time for that?

And in the 3rd small bowl, stir together the shredded coconut and panko breadcrumbs or crushed pork rinds.

ingredients for coconut shrimp in various bowls on counter

Toss one shrimp in the flour mixture, then dunk it into the egg mixture.

Then you’re going to dredge the shrimp in the coconut mixture.

Make sure you press the coconut coating onto the shrimp so it sticks well.

Then do that same process with all of the shrimp.

MAKE AHEAD: if you want to make these ahead and freeze for later, instructions for that are below.

Now we’re ready to cook these little guys.

coated shrimp in white bowl on counter

I prefer to fry my coconut shrimp in a pan on the stove. If you’ve got a fancy pants air fryer, that would work just as well. Maybe even better. Instructions for that are below.

In a large skillet, go ahead and add the oil until it’s about 1 inch deep so you can deep fry these guys.

Heat that up over medium to medium-high heat until a piece of the coconut shrimp sizzles when you drop it in there.

Fry the coconut shrimp in small batches for about 1 minute per side until they are a beautiful golden brown.

Then carefully fish them out of the oil and put them on paper towels or a wire cooling rack.

If you’re using the rack, make sure you have some paper towels underneath it to catch any oil drips!

fried coconut shrimp

Now, let’s move on to the sauce!

Making the Sriracha Dipping Sauce

In yet another small bowl, mix together the mayo and sour cream.

Add the sriracha a little bit at a time until it’s the perfect heat level for your taste.

Put the coconut shrimp in a pretty bowl or serving platter. Put the sriracha sauce in an equally pretty bowl.

Sprinkle a touch of chopped parsley for garnish if you want to be a little fancy.

I almost always want to be a little fancy. 🙂

Then dunk away my friends!

coconut shrimp in white bowl and sriracha sauce in small white bowl on counter

Frequently Asked Questions About Coconut Shrimp

Can I cook these in an air fryer?

Yes, absolutely! Preheat your air fryer to 400°F. Pop the shrimp in the air fryer basket in a single layer. Cook for 7 minutes, then flip and cook for an additional 4 minutes.

Can I cook these in the oven?

You could certainly bake these in the oven. Line a baking sheet or oven safe dish with parchment paper. Arrange the coconut shrimp in a single layer. Bake in a 425°F preheated oven for 10 to 12 minutes, flipping once during baking.

As I noted above, baking will give you a shrimp that’s not quite as crispy as frying.

Can I make coconut shrimp ahead and freeze them?

Indeed you can! Here’s how: put the coconut shrimp on a cookie sheet lined with waxed paper or parchment paper. Make sure they are in a single layer so they don’t stick together.

Then pop them into the freezer. After a few hours, you can put them into a zip top baggie.

When you are ready to fix them, grab them out of the freezer and fry or bake following the instructions above.

Oh. And don’t let them thaw, or the coating will come off. And that will make you cry…

Can you reheat coconut shrimp?

Yes you can, but it won’t be as crispy as it was unless you re-fry it in a pan or air fryer. You can reheat in the oven for 6 to 8 minutes at 425°F.

Can I make these coconut shrimp gluten-free?

Yes! Just use coconut flour and crushed pork rinds instead of panko bread crumbs.

Can I make these coconut shrimp keto friendly?

Absolutely! As noted above, use crushed pork rinds instead of the panko, use unsweetened coconut flakes, and use sugar free may for the sauce. You might want to add some sugar substitute to the coconut mixture and the sauce. You’ll have to play that by ear.

What can I serve with coconut shrimp?

We usually eat it as an appetizer. But if you want to make it more of a meal, serve it with fried rice and a steamed vegetable.

More dinner recipes you’ll love:

Coconut Shrimp with Sriracha Dipping Sauce

The tangy, creamy, spicy sauce is to-die-for and easy to make. It will knock your coconut shrimp to the top of your list of favorites.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 596 kcal

Ingredients
  

Shrimp

  • ½ cup coconut flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup shredded coconut
  • ½ cup Panko bread crumbs
  • ½ pound raw shrimp peeled and deveined
  • Coconut oil for frying

Sriracha Dipping Sauce

  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • 2 teaspoons sriracha

Instructions
 

  • In a small bowl, whisk together the coconut flour, salt, and pepper; set aside.
  • In another small bowl, beat together the eggs and water; set aside.
  • In yet one more small bowl, mix together the shredded coconut and Panko bread crumbs.
  • Dredge one shrimp in the coconut flour mixture, then dip into the egg mixture. Then dredge the shrimp in the coconut coating, pressing it onto the shrimp so it sticks well. Repeat this process with all of the shrimp.
  • In a large skillet, add the oil to 1-inch depth and heat over medium to medium-high heat until a piece of the coconut shrimp sizzles when added to the oil. Fry the shrimp in small batches for about 1 minute per side until golden brown. Remove the shrimp and place on paper towels or a wire cooling rack.
  • In a small bowl, mix together the ingredients for the sauce.
  • Serve the shrimp hot with the dipping sauce.

Notes

The shrimp can be baked instead of fried by baking at 425°F for about 10-12 minutes, flipping once during baking. They will be much crispier if fried.
You could also prepare the shrimp in the coating and freeze in a single layer to fry or bake later.

Nutrition

Serving: 5shrimp, approxCalories: 596kcalCarbohydrates: 26gProtein: 15gFat: 48gSaturated Fat: 17gPolyunsaturated Fat: 20gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 190mgSodium: 1124mgPotassium: 224mgFiber: 7gSugar: 13gVitamin A: 359IUVitamin C: 2mgCalcium: 82mgIron: 2mg
Keyword sriracha sauce, coconut shrimp
Tried this recipe?Let us know how it was!
By on January 21st, 2022

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