Crispy Coconut Shrimp Sweet Chili (Printer-Friendly)

Golden crunchy shrimp with coconut-panco coating and tangy sweet chili dipping sauce

# What You'll Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined with tails on
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper

→ Breading

04 - 2/3 cup all-purpose flour
05 - 2 large eggs, beaten
06 - 1 cup unsweetened shredded coconut
07 - 1 cup panko breadcrumbs

→ Frying

08 - 2 cups vegetable oil for deep frying

→ Sweet Chili Sauce

09 - 1/2 cup Thai sweet chili sauce
10 - 1 tbsp fresh lime juice
11 - 1 tsp chopped fresh cilantro

# How to Make It:

01 - Pat shrimp thoroughly dry with paper towels, then season evenly with salt and black pepper on both sides.
02 - Set up three shallow bowls: place flour in the first, beaten eggs in the second, and combine shredded coconut with panko breadcrumbs in the third, mixing well.
03 - Dredge each shrimp in flour, shaking off excess. Dip into beaten egg, allowing excess to drip off, then press firmly into coconut-panko mixture to ensure thick, even coating on all sides.
04 - Pour vegetable oil into a deep skillet or saucepan to reach 2 inches depth. Heat over medium-high heat until temperature reaches 350°F, using a kitchen thermometer for accuracy.
05 - Fry shrimp in batches of 6-8 pieces for 2-3 minutes per side until golden brown and cooked through. Transfer to paper towel-lined plate to drain excess oil.
06 - Whisk together Thai sweet chili sauce and fresh lime juice in a small bowl until fully combined. Fold in chopped cilantro if desired.
07 - Arrange crispy coconut shrimp on a serving platter and serve immediately with sweet chili dipping sauce on the side.

# Expert Advice:

01 -
  • The combination of shredded coconut and panko creates an incredibly satisfying crunch that stays crispy longer than traditional breading
  • Sweet chili sauce cuts through the richness perfectly, making each bite addictive rather than heavy
02 -
  • Crowding the pan drops the oil temperature dramatically, making your shrimp greasy instead of crispy
  • Letting fried shrimp rest on a wire rack instead of paper towels keeps them crunchy on all sides
03 -
  • Use one hand for dry ingredients and one for wet to keep your fingers from becoming coated in thick breading paste
  • Let your shrimp come to room temperature for 15 minutes before frying to ensure even cooking throughout

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