Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Crispy Coconut Shrimp with Chili Lime Sauce (Golden, Crunchy & Sweet-Tangy)

Sarah Smith
Jan 23
2 min read

Crispy fried shrimp on a platter with a bowl of spicy dipping sauce. Lime wedges and cilantro garnish, set on a white paper-lined tray.

This Crispy Coconut Shrimp is golden, crunchy, and coated in a lightly sweet coconut crust that shatters with every bite. Juicy shrimp are breaded in coconut and panko, then cooked until perfectly crisp, creating a rich contrast between the tender shrimp and the toasty, textured coating.

Served with a bright chili lime sauce, this shrimp makes an irresistible appetizer or easy dinner and pairs beautifully with sides like Cilantro Lime Rice, Honey Butter Skillet Corn, or a Creamy Coleslaw. It’s a crowd-pleasing recipe that fits seamlessly into weeknight meals, casual gatherings, or summer-inspired dinners when you want bold flavor without heavy prep.

Why You’ll Love This

Extra-crispy coconut coating with juicy shrimp inside
Sweet, savory, and tangy flavors in perfect balance
Works as an appetizer or main dish
Ready in about 30 minutes
Oven, air fryer, or pan-fried friendly

Recipe Card

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 4

Nutrition Information

Estimated per serving:

Calories: 460
Carbohydrates: 32g
Protein: 26g
Fat: 26g
Fiber: 3g
Sugar: 7g

Ingredients

Coconut Shrimp

1 lb large shrimp, peeled and deveined
½ cup all-purpose flour
2 large eggs, beaten
¾ cup shredded sweetened coconut
¾ cup panko breadcrumbs
½ tsp salt
½ tsp black pepper
Neutral oil, for frying

Chili Lime Sauce

½ cup sweet chili sauce
Zest and juice of 1 lime
1–2 tsp sriracha (to taste)
1 tsp honey (optional)

Instructions

Pat shrimp dry with paper towels.
Set up three bowls: flour in the first, beaten eggs in the second, and coconut mixed with panko, salt, and pepper in the third.
Dredge shrimp in flour, dip into egg, then press into coconut mixture to coat fully.
Heat a shallow layer of oil in a skillet over medium-high heat.
Fry shrimp in batches for 2–3 minutes per side until golden and crisp. Transfer to a paper towel-lined plate.
Whisk together all chili lime sauce ingredients in a small bowl.
Serve shrimp hot with sauce for dipping.

Tips & Variations

Extra crispy: Press the coconut firmly onto the shrimp
Air fryer: Cook at 400°F for 8–10 minutes, flipping halfway
Oven-baked: Bake at 425°F for 12–15 minutes on a rack
Spicier sauce: Add extra sriracha or chili crisp

Make-Ahead & Storage

Coconut shrimp are best served fresh and crispy. Leftovers can be refrigerated for up to 2 days and reheated in an oven or air fryer to restore some crispness.

FAQ

Can I use unsweetened coconut? Yes — the shrimp will be less sweet but still crisp and flavorful.

What size shrimp works best? Large or jumbo shrimp hold the coating well and stay juicy.

Can I make the sauce ahead? Yes — the chili lime sauce can be made up to 3 days in advance and refrigerated.

Final Thoughts

Crispy Coconut Shrimp with Chili Lime Sauce is the kind of recipe that instantly feels special — crunchy, juicy, and bursting with bright, tropical-inspired flavor. Whether you serve it as an appetizer, a casual dinner, or part of a cozy spread, this shrimp always disappears fast.