Crispy Coconut Shrimp (Printer-Friendly)

Shrimp coated in crunchy coconut-panko crust, fried golden and served with tangy sweet chili sauce.

# What You'll Need:

→ Shrimp

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

→ Breading

04 - 2/3 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons water
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs

→ Frying

09 - 2 cups vegetable oil, for frying

→ Sweet Chili Sauce

10 - 1/2 cup store-bought Thai sweet chili sauce
11 - 1 tablespoon lime juice
12 - 1 teaspoon finely chopped fresh cilantro (optional)

# How to Make It:

01 - Pat shrimp dry with paper towels and season evenly with salt and black pepper.
02 - Set up three shallow bowls: place flour in the first, beat eggs with water in the second, and combine shredded coconut with panko breadcrumbs in the third.
03 - Dredge each shrimp in flour, shake off excess, dip into egg wash, then coat thoroughly with the coconut-panko mixture, pressing gently to adhere.
04 - Warm vegetable oil in a deep skillet or saucepan to 350°F (180°C).
05 - Fry shrimp in batches for 1 to 2 minutes per side until golden brown and crispy. Avoid overcrowding. Remove with a slotted spoon and drain on paper towels.
06 - Combine sweet chili sauce, lime juice, and cilantro if desired in a small bowl.
07 - Serve crispy coconut shrimp hot alongside the sweet chili dipping sauce.

# Expert Advice:

01 -
  • The coconut and panko create an audibly crispy shell that stays crunchy even after sitting out for a few minutes.
  • It looks impressive but comes together faster than most people expect, making it perfect when you want to show off without stress.
  • The sweet chili sauce cuts through the richness in a way that keeps you reaching for just one more.
02 -
  • Dry shrimp completely before breading or the coating will peel off in the oil and float away sadly.
  • Don't skip the water in the egg wash, it thins it just enough to prevent thick gummy spots.
  • Let the oil come back to temperature between batches, cold oil makes greasy shrimp.
03 -
  • Use one hand for dry ingredients and one hand for wet to avoid building up layers of gunk on your fingers.
  • If your coconut starts browning too fast, lower the heat slightly, burnt coconut tastes bitter and ruins the whole thing.
  • Make extra sauce, people always want more than you think they will.

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