This creamy 4-ingredient Coconut Shrimp Sauce recipe made with Asian sweet chili sauce will keep you coming back for dip after dip!

A white plate topped with coconut shrimp, with a hand dipping one shrimp into a glass ramekin of coconut shrimp sauce.

This is the Best Sauce For Coconut Shrimp

If you’re a fan of coconut shrimp, you know that the sauce can make or break the dish!

Regular old cocktail sauce doesn’t work for me for coconut shrimp. The tomato and horseradish drowns out the subtle coconut flavor, in my opinion.

A lot of coconut shrimp dishes are served with a sauce that almost resembles an orange marmalade. This is pretty great, but sometimes the sweetness of the sauce + the sweetness of the coconut shrimp can be a bit of sweetness overload for me.

That’s why I’m sharing my favorite recipe for Coconut Shrimp Sauce. It’s creamy but also sweet, with a punch of heat and a squeeze of fresh lime juice for good measure.

Why you’ll love this Coconut Shrimp Sauce Recipe

  • The velvety smooth, creamy consistency will coat every bit of shrimp perfectly.
  • Sweet chili sauce is the ultimate “comeback sauce,” in my opinion, and this sauce uses a generous amount of it. You’ll keep coming back for more dips of it!
  • While it’s designed for coconut shrimp, this sauce pairs well with other seafood dishes, too.
A white plate topped with coconut shrimp and glass ramekin of sauce for coconut shrimp.

Coconut Shrimp Sauce ingredients

  • lime juice – the juice of half of a nice juicy lime will add a bright and tangy flavor to the this coconut shrimp sauce recipe, and balance the sweetness of the sweet chili sauce.
  • mayonnaise – the creamy and rich base of the sauce.
  • sweet chili sauce – this Asian condiment adds sweetness and a hint of heat to the sauce.
  • sriracha – adds a spicy kick to the sauce, if you want that! You can adjust the amount up or down, based on your desired level of spiciness.
A white plate topped with fried prawns, with a hand dipping one prawn into a glass ramekin filled with a creamy orange mixture.

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How to Make Coconut Shrimp Sauce

1. STIR. Only one step here – stir all of the ingredients together! Use a whisk to get everything nice and smooth. If you have time, refrigerate for an hour or so for best flavor. You can also keep this sauce in the fridge, in a covered container, for up to 5 days.

Home Chef Tips for Making Creamy Coconut Shrimp Dipping Sauce

  • If you prefer a sweeter sauce for coconut shrimp, add a bit of honey or orange marmalade to the sauce.
  • The flavor of this sauce heavily depends on the sweet chili sauce, and not all brands are created equal. My favorite brands are Mae Ploy (the gold standard, in my opinion), and The Ginger People.
A white plate topped with fried prawns and a glass ramekin of a creamy orange sauce.

Other ways to use this Sauce for Coconut Shrimp

While this sauce is perfect for dipping coconut shrimp or air fryer popcorn shrimp, it’s also incredible versatile. Here are a few other says you can enjoy it:

  • Drizzle it over grilled shrimp for a tropical twist.
  • Use it as a dipping sauce for spring rolls or egg rolls.
  • Thin this coconut shrimp sauce with a bit of water and use it a dressing for tropical-inspired salads. A nice one might include mixed greens, mango, avocado and cooked shrimp or chicken.
A white plate topped with coconut shrimp and glass ramekin of the best sauce for coconut shrimp.

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A white plate topped with coconut shrimp, with a hand dipping one shrimp into a glass ramekin of coconut shrimp sauce.

Creamy Coconut Shrimp Dipping Sauce

Author: Lori Yates
Yield: 8 servings
Prep: 5 minutes
Total: 5 minutes
This creamy 4-ingredient Coconut Shrimp Sauce recipe made with Asian sweet chili sauce will keep you coming back for dip after dip!
4.5 from 4 ratings
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Ingredients

  • Juice of 1/2 lime
  • ½ cup mayonnaise
  • ¼ cup Asian sweet chili sauce
  • 2 teaspoons sriracha

Instructions

  • Add all ingredients to medium bowl and whisk until smooth.
  • For best flavor, refrigerate for 1 hour or up to 5 days.

Notes

  • If you prefer a sweeter sauce for coconut shrimp, add a bit of honey or orange marmalade to the sauce.
  • The flavor of this sauce heavily depends on the sweet chili sauce, and not all brands are created equal. My favorite brands are Mae Ploy (the gold standard, in my opinion), and The Ginger People.
Serving: 2tablespoons, Calories: 103kcal, Carbohydrates: 2g, Protein: 0.4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 6mg, Sodium: 230mg, Potassium: 36mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 69IU, Vitamin C: 2mg, Calcium: 3mg, Iron: 0.1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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