Crispy Bang Bang Coconut Shrimp with Spicy Glaze Tips, FAQ & printable recipe

Tips for success

To achieve a more intense coconut flavor, toast the shredded coconut in a dry pan over medium heat for 2-3 minutes before mixing it with the panko. Let it cool completely before coating the shrimp. This extra step adds a deeper, nuttier profile to the crust that pairs beautifully with the sweet chili sauce.

If you prefer a lighter sauce, you can swap half of the mayonnaise for Greek yogurt. This provides a slightly tangy contrast to the sweet chili and sriracha. Ensure the yogurt is plain and unsweetened.

Always whisk the sauce thoroughly to ensure the ingredients are fully integrated, as the different densities of the mayonnaise and chili sauce can sometimes cause separation.

Variations

• Spicy Mango Twist: Add 2 tablespoons of finely diced fresh mango to the Bang Bang sauce for a tropical sweetness that complements the coconut crust perfectly.
• Garlic Herb Crust: Mix 1 teaspoon of garlic powder and 1/2 teaspoon of dried parsley into the panko mixture before breading for a more savory, aromatic crunch.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat in an oven at 350°F (175°C) for 5-8 minutes until warmed through and crisp.

Store any leftover shrimp in an airtight container in the refrigerator for up to two days. Note that the crispy coating will lose its texture over time as it absorbs moisture from the sauce.

To maximize quality, store the sauce and the shrimp separately if you anticipate having leftovers, then drizzle the sauce just before you are ready to serve the reheated shrimp.

You can prep the shrimp by butterflying them and keeping them in the refrigerator for up to 4 hours before breading. Do not bread the shrimp too far in advance, as the panko will soften. The Bang Bang sauce can be made up to 24 hours in advance and stored in the refrigerator; whisk it again briefly before serving to restore its smooth, creamy consistency.

Serving ideas

Serve these coconut shrimp immediately while they are hot and at their crunchiest. They work perfectly as a standalone appetizer, arranged on a large platter with a small side bowl of extra Bang Bang sauce for dipping.

The golden color of the shrimp and the bright green of the scallions make for a visually stunning presentation that is ideal for entertaining guests or family gatherings.

For a more substantial meal, consider serving the shrimp over a bed of jasmine rice or alongside a fresh cucumber salad to cut through the richness of the fried coating.

The spicy, sweet, and creamy profile of the dish pairs well with crisp, cooling sides. Ensure the scallions are freshly sliced and sprinkled generously over the top just before serving to maintain their bite and color.

Frequently asked questions

Recipe card

Crispy Bang Bang Coconut Shrimp with Spicy Glaze

Prep 15 minCook 3 minTotal 18 minServes 4

Ingredients

• 1.5 lb jumbo tail-on shrimp, butterflied
• 1/2 cup cornstarch
• 2 large egg whites, lightly whisked
• 1.5 cups shredded coconut mixed with panko
• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 1 tbsp sriracha
• 4 cups coconut oil, for frying
• Scallions, for serving

Instructions

1. Butterfly the jumbo shrimp by slicing along the back to remove the vein, leaving the tail attached. Dredge each shrimp lightly in the cornstarch, shaking off any excess. Next, dip each piece into the whisked egg whites, ensuring a complete coating. Finally, press the shrimp firmly into the shredded coconut and panko mixture, making sure the breading adheres to all sides of the shellfish.
2. In a medium mixing bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Whisk these ingredients together until the mixture is smooth, creamy, and uniform in color. Set this sauce aside in a cool place until the shrimp are ready to be served or drizzled.
3. Heat the coconut oil in a deep fryer or heavy pot to 365°F (185°C). Carefully lower the shrimp into the hot oil in small batches to avoid crowding. Fry for exactly 3 minutes or until the coconut shreds are golden-amber and crisp. The internal temperature of the shellfish must reach 145°F (63°C). Remove the shrimp, drain on a wire rack, and immediately drizzle with the prepared Bang Bang sauce and garnish with sliced scallions.

Contains: crustaceans, eggs, gluten, milk

Food safety: This recipe uses egg whites which may not be fully cooked. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

380

Protein

22 g

Carbohydrates

24 g

Fat

21 g

Fiber

2 g

Sugar

8 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.