American · main

Coconut Shrimp with Sweet Chili Sauce

Coconut Shrimp with Sweet Chili Sauce reads umami 6.4, sweetness 5.7 and salinity 5.6 on Palate's 0–10 flavor X-ray — a American main, about 17 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 6.4 · Sweetness 5.7 · Salinity 5.6 · Funk & Ferment 5.4 · Marine & Briny 4.9 · Richness 4.5 · Sourness 3.5 · Allium 3.2 · Heat 3.0 · Nutty 2.9 · Warm Spice 1.3 · Fruity 1.3 · Bitterness 0.8 · Herbaceous 0.6

What's in it (14)

Time & effort: about 17 min (7 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 242 kcal, 9.9 g protein, 13 g fat, 21.6 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. In a small saucepan, combine the rice vinegar, sugar, garlic, sriracha, and fish sauce; bring to a simmer over medium heat, stirring, until the sugar dissolves, about 2 minutes.
  2. Stir in the cornstarch slurry and simmer, stirring constantly, until the sauce turns glossy and coats the back of a spoon, 1-2 minutes; remove from the heat and set aside.
  3. Pat the shrimp dry with paper towels and season all over with the salt and pepper.
  4. Set up a dredging station: flour in one shallow dish, the beaten eggs in a second, and the coconut mixed with the panko in a third.
  5. Dredge each shrimp through the flour, then the egg, then press firmly into the coconut-panko mixture to coat evenly on all sides, leaving the tail bare for handling; arrange on a baking sheet.
  6. Freeze the breaded shrimp for 10 minutes to set the coating so it won't slip off in the oil.
  7. Heat the oil in a Dutch oven or heavy pot to 350F, using a thermometer to hold the temperature steady.
  8. Fry the shrimp in batches of 6-8 (don't crowd the pot), turning once, until the crust is deep golden brown and the shrimp are opaque and cooked through to 145F internal, 2-3 minutes total.
  9. Lift the shrimp to a wire rack set over a baking sheet, not paper towels, which trap steam and soften the crust; sprinkle immediately with a pinch more salt.
  10. Serve hot with the sweet chili sauce alongside for dipping.

Dishes with a similar flavor shape

Keep reading: what umami, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.