Simple to make, these crispy sweet chili shrimp are perfect as an appetizer with dipping sauces, or as part of a main course. Tossed in Thai sweet chili sauce, these panko breaded shrimp are full of flavor and texture. Cook them in the air fryer or deep fry them.
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Thai sweet chili dipping sauce is one of my favorite condiments, maybe second only to mayonnaise! I'm always looking for more ways to use it in recipes and these crispy shrimp really make it shine.
With a crispy coating of panko breadcrumbs that crunch when you bite into them, the shrimp are perfectly tender and the sweet and spicy sauce will make your tastebuds tingle.
I know this shrimp dish is going to be on repeat!
Be sure to try my Air Fried Spicy Breaded Shrimp too!
Why you will love this recipe!
- Versatile: Great by themselves as an appetizer and perfect to add to salads, rice bowls, tacos and wraps.
- Choose your cooking method: These Thai crispy shrimp can be cooked in the air fryer or deep fried.
- Simple ingredients: You don't need a long shopping list to whip up this recipe.
- Dietary info: This sweet chili shrimp recipe is dairy-free.
What You'll Need
Ingredients
- Shrimp: I used medium sized shrimp, but jumbo shrimp will work well too. Avoid smaller shrimp as they are trickier to handle. If using frozen they should be fully thawed before use. They should be deveined with tails and shells removed.
- Flour: Use all purpose flour to dredge the shrimp.
- Egg: One egg beaten.
- Panko Breadcrumbs: For that extra crispy bite. You can use regular breadcrumbs, but they won't be as crunchy.
- Oil: For frying (whether air frying or deep frying). Use a neutral flavored oil with a high smoke point. Canola, vegetable and sunflower all work well.
- Thai Sweet Chili Sauce: Once the breaded shrimp are fried, they are tossed in a store-bought sweet chili sauce for a sweet and spicy taste.
- Sesame Seeds: For garnish.
Equipment
How to make crispy sweet chili shrimp
Be sure to scroll down for full recipe instructions
Air Fry
- Prep the shrimp.
- Dredge them in flour, egg and panko breadcrumbs and place on parchment or wax paper.
- Dip each breaded shrimp in oil and place in the air fryer basket in a single layer.
- Cook til golden brown and crispy.
- Remove and place in a large bowl. Toss in sweet chili sauce and serve.
Deep Fry
- Prep the shrimp.
- Dredge them in flour, egg and panko breadcrumbs and place on parchment or wax paper.
- Heat oil in a large pot.
- Add the shrimp to the hot oil and cook til golden brown and crispy.
- Remove and place in a large bowl. Toss in sweet chili sauce and serve.
Recipe Variations
If you prefer your food a little spicier, mix in a little hot sauce or sriracha to the sweet chili sauce before coating the fried shrimp. You could also add in some chili flakes. Finishing the shrimp with fresh lime juice also works really well.
Serving Suggestions
As an appetizer, I served these on a bed of lettuce with some grated carrot for color, they work great with my Bang Bang sauce for dipping.
They can be served as part of a main course with rice and veggies for a tasty dinner. They make great additions to rice bowls, or make up some tasty fried shrimp tacos!
Make Ahead and Storage
- You can bread the shrimp up to 6 hours ahead of time. Place in a single layer on parchment and refrigerate. You can cook them straight from the freezer.
- Store cooked shrimp in the fridge in an airtight container for up to 2 days. Air fry at 375F / 190c for 3 to 5 minutes until hot and crispy.
- You can freeze the cooked shrimp too. Freeze in a single layer than transfer to a freezer bag and they will keep for up to 3 months. Reheat from frozen in the air fryer.
For the crispiest results, cook just before serving. Do not toss the shrimp in the sauce until you are ready to serve.
Crispy Sweet Chili Shrimp
Equipment
Ingredients
- 12 ounces medium shrimp (340g) peeled and deveined. If using frozen, defrost fully.
- 1 cup all-purpose flour (70g)
- ½ teaspoon salt
- 1 egg beaten
- 1 cup panko breadcrumbs (50g)
- oil for frying
- ½ cup Thai sweet chili sauce
- 1 teaspoon sesame seeds (optional)
Instructions
- Thaw and peel the shrimp if needed. Pat dry with kitchen paper to remove excess moisture.12 ounces medium shrimp
- In a bowl, mix together the salt and flour.1 cup all-purpose flour, ½ teaspoon salt
- In another bowl, break and beat the egg.1 egg beaten
- Place the panko breadcrumbs in another bowl.1 cup panko breadcrumbs
- One at a time, dip the shrimp into the flour, then into the egg and then last into the breadcrumbs to coat evenly. Shake off any excess at each stage. Place on parchment paper until ready to cook.
To Air Fry
- Dip the breaded shrimp in oil and place in the air fryer basket in a single layer.oil for frying
- Cook for 8 to 10 minutes at 400F / 200c, flipping them over halfway through cooking.
To Deep Fry
- Heat 2 to 3 inches of oil in a large pot - enough to cover the shrimp so that they are not resting on the bottom of the pan.oil for frying
- Once hot enough, fry the shrimp on both sides until golden brown, flipping with tongs if needed. This will take about 2 to 3 minutes on each side.
- Cook in batches and place on kitchen paper to drain excess oil.
Toss in the Sauce and Serve
- While still hot, place the breaded shrimp into a bowl, pour over the sweet chili sauce and gently coat the shrimp in the sauce.½ cup Thai sweet chili sauce
- Serve with a sprinkle of sesame seeds.1 teaspoon sesame seeds
Notes
- Pat the shrimp dry before dredging them, this will help them to get super crispy.
- For best results, cook just before serving, but they can be stored and reheated.
- Only toss in the sauce when you are ready to serve.
- Nutritional values are based on 1 of 4 servings and based on the air fryer method.
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