There is nothing like the taste of crispy coconut shrimp with dipping sauce. With two options for coconut shrimp dipping sauce this coconut shrimp recipe will be on your plate in 30 minutes total time.
A sweet tangy orange dipping sauce for coconut shrimp or a mayo siracha sauce make you love coconut shrimp even more than you already do. Not to mention that these sweet coconut shrimp make the perfect appetizer for sharing with the best sauce for coconut shrimp.
This recipe for coconut shrimp with dipping sauce can be made at any time of the year. Whether you bake coconut shrimp or air fryer coconut shrimp, either will be a healthy alternative to fried coconut shrimp. But, if you don't mind frying, you could also fry these using your favorite frying oil.
And for dessert, why not try this easy to make Cookies and Cream Ice-Cream made with 4 ingredients and the best part is that it doesn't need an ice cream maker.
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Ingredients Needed to Make Coconut Shrimp with Two Sauces
This is a real simple recipe to make. The siracha mayo sauce is Whole30 friendly and the Sweet Chili Sauce is Paleo friendly.
- Salt and Pepper
- Unsweetened Shredded Coconut
Sauce 1 - Mayo Siracha Shrimp Sauce
- Hot Sauce
Sauce 2 - Sweet Chili Dipping Sauce
- Rice Vinegar
- Chili Flakes
- Garlic Powder
- Corn Starch
- Olive Oil
See recipe card for quantities.
Thaw out your shrimp, peel and devein them. Dry them using a paper towel.
Dip them in egg wash and then coat them in shredded coconut.
Lay them on a baking sheet or on air fryer tray.
Lightly spray cooking oil on shrimp. Bake or air fry for 10 to 12 minutes, depending on size. Flip half way. In this example, I used 11 to 15 count shrimp, which were pretty big.
Get your sauces ready while your shrimp cook. Plate your shrimp, dip 'em and eat 'em.
Buy shrimp that has been deveined to save yourself the hassle of having to do it yourself. Buying cleaned shrimp will make prepping for this recipe a lot quicker and your food will be on the table faster.
Hint: Buy deveined shrimp for quicker prep.
Substitutions and Varitions
These coconut shrimp with dipping sauce are both Whole30 and Paleo Friendly. Here are some options if you are looking for variations of the recipe.
- Lime - substitute lime for the orange, for a sweet chili lime dipping sauce.
- Garlic - add fresh chopped garlic and some olive oil to the mayonnaise to make a garlic aioli
- Panko - use a combination of panko and shredded coconut for a less coconutty flavor or eliminate the coconut all together.
- Pre-made Sauce - buy pre-made sauce for a quick turnaround.
- Garlic/Butter - make a garlic butter sauce for the traditional dipping sauce for baked or fried shrimp
If you know how to make this different, go ahead and try it! Drop a comment and let me know how you personalized this recipe - I'd love to hear from you.
An air fryer or toaster oven comes in handy when you don't want to turn on your kitchen oven. I love my Kalorik Max Air Fryer Oven which gives me the best of both worlds.
With the Kalorik Air Fryer Oven, I get a oven for baking and an air fryer for frying. It also has a rotisserie, which I have yet to try and that's a recipe for another day!
If you plan on frying the coconut shrimp, you will need a good non stick frying pan.
Hopefully you won't have leftovers, but if you do, store leftover coconut shrimp in foil for easy warm up in a toaster oven the next day.
These ingredients don't stand up well to freezing, therefore I don't recommend freezing leftovers.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
PIN It Here
Coconut Shrimp with Dipping Sauce
- 227 grams Shrimp cleaned, deveined
- Salt and Pepper to taste
- 1 cup Unsweetened Shredded Coconut
- 1 Egg
- 1 tablespoon vegetable oil for spraying shrimp on baking tray
Sauce 1 - Mayo Siracha Shrimp Sauce (Whole30 Friendly)
- 2 tablespoons Mayonnaise
- 1 tablespoon Hot Sauce
- Preheat oven or air fryer at 375 degrees F.
- Clean, devein and towel dry shrimp.
- Season egg wash with salt and pepper, then dip shrimp in egg was and coat with shredded coconut.
- Lay on baking tray and lightly spray cooking oil on shrimp.
- Bake or air fry for 10 to 12 minutes until crispy and golden brown.
Sauce 1 - Siracha Mayo (Whole30 Friendly)
- Combine mayonnaise and hot sauce and mix to combine using a spoon or small whisk.
Sauce 2 - Sweet Chili Orange Sauce (Paleo Friendly)
- Combine orange zest and orange juice in a small microwave safe bowl. Add corn starch. Heat in microwave for 20 seconds until thickened.
- Add honey, rice vinegar, chili flakes, and garlic powder. Season with salt.
- Add more orange juice if needed.