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Coconut Shrimp with Peach Sweet and Spicy Chili Sauce has a toasted coconut crust on these succulent shrimp which makes them extra crisp and slightly sweet. Bonus, they are PAN SEARED, not Deep-FRIED! Dip them is an easy, fresh Peach Chili Sauce that is Sweet AND Spicy for a flavor combination that will knock your socks off!
What I love about this Coconut Shrimp recipe is that the coconut has been toasted for maximum coconut flavor and crunch. Searing the shrimp gives them an amazingly crisp crunch without heavy frying in oil. Fresh Georgia Peaches combine with Chili Garlic Sauce in a simple, sweet and spicy sauce that brings these beauties to life.
Coconut Shrimp with Peach Sweet and Spicy Chili Sauce is a great appetizer, but my family loves them as an easy dinner as well! They pair really well with subtleness of Coconut Rice or the sweet and spicy bite of my Pickled Cucumber and Red Onion Salad.
Making Coconut Shrimp is quick and easy.
- Dip each shrimp in seasoned flour, egg, and then the coconut breading.
- Pan sear each side for 2-3 minutes.
- For the sauce: Simmer together fresh peaches and chili garlic sauce.
- Dip the shrimp in the sauce and enjoy!
How to make Coconut Shrimp and a Peach Sweet and Spicy Chili Sauce
Begin by quickly toasting the coconut on a large baking sheet in the oven. Toasting the coconut brings out the flavor and makes it more crisp for a crunchier crust on the shrimp. It’s quick and easy to do, adds to the overall result, but if time is short, this step can be skipped.
Next, set up three bowls or pie plates for your shrimp dipping system. First is flour seasoned with salt and pepper, the next bowl is two beaten eggs, and the third is toasted coconut, panko bread crumbs, and cilantro for added color and flavor.
What are Panko Breadcrumbs?
Panko Breadcrumbs, as opposed to traditional breadcrumbs have a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried resulting in a lighter coating.
Traditional, unseasoned breadcrumbs can be substituted, but the texture is less light and airy.
Dip each large, raw shrimp that has been peeled and deveined, first into the flour, next into the egg, and finally into the coconut. Press the shrimp into the coconut breadcrumbs so that the maximum amount of breading adheres to the shrimp.
Sear 6 or 7 shrimp at a time in a large non-stick skillet with a small amount of olive or coconut oil for 2-3 minutes per side.
Quick Tips:
- I find it easiest to coat all of the shrimp and have them ready to go on a baking sheet before I start to cook them as they cook fast.
- Cook the shrimp in batches of 6-8 at a time. Do not over crowd the pan.
The Peach Chili Sauce is very simple. Add all of the ingrediants to a sauce pan.
Bring the ingredients to a low boil and simmer for 5 minutes. Remove from the heat and use a blender, immersion blender, or potato masher to create the dipping sauce consistency that you prefer.
What if I don’t have fresh peaches?
Try fresh nectarines or apricots! Frozen peaches can be used as well. I do not find it necessary to peal the peaches, but you may do so if you desire.
What is Chili Garlic Sauce or Sambal Oelek?
Chili Garlic sauce is a popular sauce and condiment that can be found in the Asian or ethnic section of most grocery store or on Amazon. I ALWAYS have some of this in my fridge! It’s perfect for adding flavor and a little heat to almost anything. It is a chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Here is a great article from Bon Appetit discussing it in more depth.
If you love Shrimp as much as I do, make sure to try a few of my other favorites!
- Garlic Shrimp With Mango Cucumber Salsa
- Shrimp Fettuccine Alfredo
- Garlic Butter Shrimp Toasts
- Mango Salsa Shrimp Tacos
Tried this? Leave me a review, comment, or question below. I’d love to hear from you!
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Coconut Shrimp with Peach Sweet and Spicy Chili Sauce
Coconut Shrimp with Peach Sweet and Spicy Chili Sauce has a toasted coconut crust on these succulent shrimp which makes them extra crisp and slightly sweet. Bonus, they are PAN SEARED, not Deep-FRIED! Dip them is an easy, fresh Peach Chili Sauce that is Sweet AND Spicy for a flavor combination that will knock your socks off!
Ingredients
Coconut Shrimp
- 24 ounces large or jumbo raw, peeled and deveined shrimp with tails on shrimp size of 16-20 or larger
- 1/3 cup all purpose flour
- 1 teaspoon salt – divided
- 1/2 teaspoon pepper, fresh ground
- 2 large eggs, beaten
- 1 cup shredded, sweetened coconut – toasted
- 3/4 cup panko bread crumbs, unseasoned
- 2 tablespoons cilantro, chopped
- 2 tablespoon olive oil or coconut oil
Peach Chili Dipping Sauce
- 1 cup fresh peaches, diced Frozen may be substituted. Peeling is optional.
- 1/4 cup rice wine vinegar
- 1/4 cup sugar
- 1 tablespoon chili garlic sauce (sambal oelek)
- 1/2 tablespoon cornstarch plus 1 tablespoon water
Instructions
Preheat the oven to 350 degrees.
Spread the coconut flakes on a large baking sheet.
Bake for 8-10 minutes, stiring every 2 minutes until golden and fragrant.
Using three medium bowls or pie plates, combine the flour, pepper, and HALF the salt in the first bowl.
Beat the eggs in the second bowl and combine the toasted coconut, panko bread crumbs, cilantro, and remaining salt in the third bowl.
Dip each shrimp in the flour mixture, followed by the egg mix, followed by the coconut breading. Do not shake off the excess coconut breading from the shrimp. Place the breaded shrimp on a pan or tray while the remained shrimp are prepared/breaded.
Preheat a large, nonstick saute pan or fry pan to a medium heat.
Add 1-2 tablespoons of oil to the pan. Cook 5-7 shrimp at a time in batches.
Flip the shrimp one time after 2-3 minutes, when they are golden brown on the bottom, so that the other side can be cooked.
Peach Sweet and Spicy Chili Dipping Sauce
Combine all of the ingrediants in a small sauce pan.
Bring to a low boil and simmer for 5 minutes.
Remove from the heat and use either a handheld immersion blender, blender, or potato masher to maserate the peaches into a sauce. Leave as much or as little chunkiness of peach in the sauce as desired. Serve warm or at room temperature.
Garnish with crushed red pepperflakes or cilantro if desired.
Recipe Notes
Frozen peaches may be substituted, but fresh is preferred.
Peeling the peaches is optional. I usually do not, but if a smoother sauce is desired, remove the peels.
Add crushed red pepper flakes or more chili garlic sauce to the dip if additional heat is preferred.
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
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