Coconut Shrimp Crispy Golden (Printer-Friendly)
Golden shrimp coated in coconut flakes and panko, fried crisp and served with a tangy, flavorful dipping sauce.
# What You'll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined, tails on
02 - ½ tsp salt
03 - ¼ tsp black pepper
→ Breading
04 - ⅔ cup all-purpose flour
05 - 2 large eggs
06 - 1 tbsp water
07 - 1 cup unsweetened shredded coconut
08 - 1 cup panko breadcrumbs
→ Frying
09 - Vegetable oil, quantity sufficient for 1 inch depth in skillet
→ Dipping Sauce
10 - ½ cup sweet chili sauce
11 - 1 tbsp fresh lime juice
12 - 1 tsp soy sauce
# How to Make It:
01 - Pat shrimp dry with paper towels and season evenly with salt and black pepper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs mixed with water, and one with combined shredded coconut and panko breadcrumbs.
03 - Dredge each shrimp first in flour, then dip into egg wash, and finally press thoroughly into the coconut-panko mixture to evenly coat.
04 - Pour vegetable oil into a large skillet to a depth of 1 inch and heat over medium-high until reaching frying temperature.
05 - Fry shrimp in batches for 2 to 3 minutes on each side until they are crisp and golden brown; drain on paper towels.
06 - Whisk together sweet chili sauce, lime juice, and soy sauce in a small bowl until combined.
07 - Serve the shrimp hot accompanied by the prepared dipping sauce.
# Expert Advice:
01 -
- The contrast between crispy exterior and succulent shrimp is genuinely addictive and feels like restaurant-quality cooking at home.
- This recipe comes together in under 30 minutes, which means you can go from craving to serving faster than any takeout delivery.
- Coconut shrimp are forgiving—even if you're new to frying, they're nearly impossible to mess up.
02 -
- Wet shrimp will cause your oil to splatter and prevent proper crisping—the towel step is not optional.
- If your coating keeps sliding off, your egg wash is too thick; add a splash more water so it clings better to the shrimp.
03 -
- Have your paper towels ready before you start frying—transferring hot shrimp quickly prevents them from sitting in residual oil and turning greasy.
- If you're making these ahead, fry them, let them cool completely, then reheat in a 350°F oven for 5 minutes to restore crispiness instead of trying to refried them.