Crispy Coconut Shrimp (Printable)
Shrimp coated in crispy coconut and panko, served with a tangy sweet chili dip, ideal for an appetizer or snack.
# What You Need:
→ Shrimp
01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Breading
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup unsweetened shredded coconut
07 - 1/2 cup panko breadcrumbs
→ Frying
08 - 2 cups vegetable oil for frying
→ Sweet Chili Sauce
09 - 1/2 cup store-bought sweet chili sauce
10 - 1 tsp lime juice
11 - 1 tsp chopped fresh cilantro
# How-To Steps:
01 - Pat the shrimp dry with paper towels. Season with salt and black pepper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with shredded coconut mixed with panko breadcrumbs.
03 - Dredge each shrimp in flour, dip in egg, then press firmly into the coconut-panko mixture to coat evenly.
04 - Heat vegetable oil in a deep skillet or saucepan to 350°F.
05 - Fry shrimp in batches for 2–3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
06 - Transfer shrimp to paper towels using a slotted spoon to drain excess oil.
07 - Whisk together sweet chili sauce, lime juice, and cilantro in a small bowl.
08 - Arrange crispy coconut shrimp on a serving platter with sweet chili sauce on the side.
# Expert Tips:
01 -
- The coconut crust gets impossibly crispy while staying sweet and nutty
- That sweet chili sauce hits the perfect balance between tangy and heat
- They disappear faster than you can fry them, so make double
02 -
- Overcrowding the pan drops the oil temperature and makes soggy shrimp
- Letting the coated shrimp rest for 5 minutes before frying helps the coating set
- The oil needs to be properly hot or the coconut will burn before the shrimp cooks through
03 -
- Toast the coconut and panko together for 2 minutes before coating for deeper flavor
- Add a pinch of cayenne to the flour if you like things spicy