Coconut Shrimp Tempura with Dipping Sauce

Crispy, golden coconut shrimp tempura is a tropical twist on a classic dish. The delicate shrimp is encased in a light, crunchy batter made from a mix of flour, cornstarch, and shredded coconut, creating the perfect balance of flavors and textures. Paired with a savory and sweet dipping sauce, this dish is perfect as an appetizer or a main course for any occasion. The crispy, coconut-coated shrimp will satisfy your cravings for something indulgent yet light, with a tropical flair. This easy-to-make recipe is sure to impress guests and leave everyone reaching for more!

Why You’ll Love This Recipe

Coconut Shrimp Tempura with Dipping Sauce combines the best of both worlds: a light, crispy coating with a sweet and savory dip. The shrimp is perfectly cooked, tender on the inside, and crispy on the outside thanks to the batter of flour, cornstarch, and shredded coconut. The sweet chili dipping sauce with soy sauce, honey, ginger, and garlic elevates the dish, providing a balanced contrast to the richness of the fried shrimp. Whether you’re hosting a dinner party or simply craving a crispy snack, this recipe delivers on both flavor and texture, making it a crowd favorite.

Ingredients

• Large shrimp (peeled and deveined)
• All-purpose flour
• Cornstarch
• Salt
• Black pepper
• Shredded coconut
• Ice-cold water
• Oil for frying

For the Dipping Sauce:

• Sweet chili sauce
• Soy sauce
• Honey
• Grated ginger
• Minced garlic

Variations

• Spicy Coconut Shrimp: Add a bit of cayenne pepper or red chili flakes to the tempura batter for a spicy kick.
• Gluten-Free Option: Substitute the all-purpose flour and cornstarch with a gluten-free flour blend to make this recipe gluten-free.
• Coconut Flavored Dipping Sauce: Add a splash of coconut milk to the dipping sauce for an added tropical twist.
• Baked Version: Instead of frying the shrimp, bake them in a preheated oven at 400°F (200°C) for 12-15 minutes, flipping halfway through, for a lighter alternative.

How to Make the Recipe

Step 1: Prepare the Shrimp

Pat the shrimp dry with a paper towel to remove any excess moisture, ensuring that the batter adheres well.

Step 2: Make the Tempura Batter

In a mixing bowl, whisk together the flour, cornstarch, salt, and black pepper. Gradually add the ice-cold water, stirring until the batter is smooth. The batter should be thick but still runny.

Step 3: Coat the Shrimp

Dip each shrimp into the tempura batter, ensuring that it’s fully coated. Then roll the shrimp in the shredded coconut to coat it evenly. The coconut adds a sweet crunch and a tropical flavor to the shrimp.

Step 4: Fry the Shrimp

Heat the oil in a deep frying pan or pot over medium-high heat. Once the oil reaches about 350°F (175°C), carefully add the shrimp, a few at a time, to the hot oil. Fry the shrimp for 2-3 minutes, or until golden brown and crispy. Remove the shrimp from the oil and drain on a paper towel-lined plate to remove excess oil.

Step 5: Make the Dipping Sauce

In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, grated ginger, and minced garlic. Stir until well combined and set aside.

Step 6: Serve

Serve the crispy coconut shrimp tempura immediately with the dipping sauce on the side for dipping. Enjoy!

Tips for Making the Recipe

• Crispier Shrimp: For extra crispiness, make sure the water you add to the batter is ice-cold. This will help create a light, airy batter that fries up perfectly.
• Avoid Overcrowding the Fryer: Fry the shrimp in batches to avoid overcrowding the pan, which can cause the oil temperature to drop and result in soggy shrimp.
• Drain the Shrimp: After frying, always drain the shrimp on a paper towel to remove excess oil and keep them crispy.

How to Serve

Coconut Shrimp Tempura is best served hot, straight out of the fryer, and paired with the sweet and savory dipping sauce. You can serve it as an appetizer at a party, as part of a tropical-themed meal, or as a main course with steamed rice and vegetables. For a light side dish, pair it with a fresh green salad or Asian slaw to balance the richness of the shrimp.

Make Ahead and Storage

Storing Leftovers

Store any leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 5-7 minutes to maintain their crispiness.

Freezing

To freeze the shrimp, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the shrimp to a freezer-safe bag or container for up to 3 months. To reheat, bake the frozen shrimp at 375°F (190°C) for 12-15 minutes or until crispy.

Reheating

Reheat the coconut shrimp in the oven or air fryer to keep the coating crispy. Avoid microwaving as it can make the shrimp soggy.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw and pat them dry before coating them in the batter.

2. Can I bake the shrimp instead of frying them?

Yes, you can bake the shrimp at 400°F (200°C) for about 12-15 minutes, flipping halfway through, for a lighter option.

3. What kind of coconut should I use for the shrimp?

Shredded sweetened coconut works best for this recipe because it adds flavor and a crunch, but unsweetened coconut can also be used for a milder taste.

4. How do I make the batter lighter?

Make sure the water added to the batter is ice-cold to create a light and crispy texture when fried.

5. Can I prepare the shrimp ahead of time?

You can coat the shrimp with the batter and coconut, then refrigerate them until you’re ready to fry them. This helps the batter set for better frying.

6. Can I use a different dipping sauce?

Absolutely! You can use a spicy aioli, soy sauce, or even a homemade tangy barbecue sauce for dipping.

7. How do I know when the oil is hot enough?

You can test the oil temperature by dropping a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.

8. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with gluten-free flour or rice flour for a gluten-free version.

9. Can I add more flavors to the dipping sauce?

Yes, you can experiment with adding a bit of lime juice, sesame oil, or sriracha for extra flavor and heat.

10. Can I use a deep fryer instead of a pan?

Yes, a deep fryer can be used for frying the shrimp. Just make sure to follow the manufacturer’s instructions for temperature and safety.

Conclusion

Coconut Shrimp Tempura with Dipping Sauce is the perfect combination of crispy, tropical, and savory flavors. The shrimp’s light, crunchy coconut coating paired with the sweet and tangy dipping sauce creates a delicious dish that’s sure to be a hit at any gathering. Whether you’re making it for a party, dinner, or as a tasty snack, this recipe is simple to make and packed with flavor. Enjoy the crispy goodness and the burst of tropical flavors with every bite!

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