Crispy Coconut Shrimp Sauce (Printable)
Crunchy coconut-coated shrimp paired with tangy sweet chili sauce, perfect for sharing.
# Ingredient List:
→ 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 Make:
01 - Pat shrimp completely dry with paper towels. Season evenly with salt and black pepper, ensuring each piece is lightly coated.
02 - Arrange three shallow bowls: first with flour, second with beaten eggs, third with combined shredded coconut and panko breadcrumbs. Mix coconut and panko thoroughly.
03 - Working one at a time, dredge shrimp in flour, shaking off excess. Dip into egg, allowing excess to drip off. Press firmly into coconut-panko mixture, ensuring complete coverage on all sides.
04 - Pour vegetable oil into deep skillet or saucepan. Heat to 350°F, maintaining temperature throughout frying. Oil should be deep enough to fully submerge shrimp.
05 - Fry shrimp in small batches, 2-3 minutes per side, until deep golden brown and crispy. Avoid overcrowding to maintain oil temperature. Drain on paper towels immediately.
06 - Whisk together sweet chili sauce, lime juice, and chopped cilantro in small bowl until fully incorporated. Adjust lime to taste.
07 - Arrange crispy shrimp on serving platter. Place sweet chili sauce in small bowl alongside for dipping. Garnish with additional cilantro if desired.
# Helpful Tips:
01 -
- The contrast between the crunchy coconut crust and tender shrimp is absolutely addictive
- These come together faster than you'd think, making them perfect for last-minute entertaining
02 -
- Don't be tempted to skip the flour coating—without it, the egg and coconut mixture won't stick properly and you'll end up with bare patches
- Letting the coated shrimp rest for about 10 minutes before frying helps the coating set and stay intact
03 -
- Add a pinch of cayenne to the flour if you like some heat—it'll be subtle but everyone will wonder what that special kick is
- Squeeze extra lime over the shrimp right after frying for a bright hit that cuts through the richness