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Are you ready to elevate your appetizer game? Crunchy Coconut Shrimp Balls with Sweet Chili Drizzle are a delightful blend of flavors and textures that will tantalize your taste buds and impress your guests. This dish features succulent shrimp enveloped in a crispy panko and coconut shell, making each bite a perfect balance of crunch and tenderness. With a hint of sweetness from the chili drizzle, this recipe is sure to become a favorite for any occasion, whether you’re hosting a lively party, enjoying a casual dinner, or simply looking for a delicious snack.

Crispy Shrimp Balls with Sweet Chili Sauce

Discover the perfect appetizer with Crunchy Coconut Shrimp Balls drizzled in sweet chili sauce! These flavor-packed bites feature succulent shrimp wrapped in a crispy coconut and panko coating, balancing crunch and tenderness. Ideal for parties or casual snacking, this recipe highlights the tropical flair of coconut and the zing of chili. Easy to prepare and fun to serve, these shrimp balls will delight your guests and elevate your culinary skills. Enjoy every delicious bite!
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Ingredients
  

For the Shrimp Balls:

1 lb large shrimp, peeled, deveined, and roughly chopped

1 cup panko breadcrumbs

1/2 cup shredded coconut

1/4 cup green onions, finely chopped

2 cloves garlic, minced

1/2 tsp ginger, grated

1 egg, lightly beaten

1 tbsp lime juice

1 tbsp fish sauce

1/2 tsp salt

1/4 tsp black pepper

Oil for frying (vegetable or canola)

For the Sweet Chili Sauce:

1/3 cup sweet chili sauce

1 tbsp rice vinegar

1 tsp lime juice

1/2 tsp sriracha (optional, for heat)

Instructions
 

Prepare the Sweet Chili Sauce: In a small bowl, combine the sweet chili sauce, rice vinegar, lime juice, and sriracha. Mix well and set aside.

    Make the Shrimp Mixture: In a food processor, combine the chopped shrimp, panko breadcrumbs, shredded coconut, green onions, garlic, ginger, egg, lime juice, fish sauce, salt, and pepper. Pulse until just combined; the mixture should still have some texture.

      Form the Balls: Scoop about a tablespoon of the shrimp mixture and shape it into a ball with your hands. Repeat until all the mixture is formed into balls, placing them on a baking sheet lined with parchment paper.

        Heat the Oil: In a deep skillet or frying pan, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of the shrimp mixture in; if it sizzles, it's ready.

          Fry the Shrimp Balls: Carefully add the shrimp balls to the hot oil in batches, being sure not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove them and transfer to a paper towel-lined plate to drain excess oil.

            Serve: Arrange the crispy shrimp balls on a serving platter and drizzle with the prepared sweet chili sauce. Serve warm, garnished with extra lime wedges and chopped green onions if desired.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6