Crispy Coconut Shrimp (Printable)

Juicy shrimp with a crunchy coconut crust, fried golden and paired with tangy chili sauce for a perfect snack.

# Ingredient List:

→ Shrimp Preparation

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

→ Breading Station

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

→ Frying

08 - Vegetable oil for frying (2 inches depth)

→ Sweet Chili Dipping Sauce

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

# How to Make:

01 - Pat shrimp completely dry with paper towels. Season both sides generously with salt and black pepper.
02 - Set up three shallow bowls in assembly line fashion: first with flour, second with beaten eggs, third with panko-coconut mixture combined.
03 - Dredge each shrimp in flour, shaking off excess. Dip into egg wash, allowing excess to drip off. Press firmly into panko-coconut mixture, ensuring complete coating.
04 - In a large skillet or deep saucepan, heat 2 inches of vegetable oil to 350°F. Maintain temperature throughout frying.
05 - Fry shrimp in batches without overcrowding, 2 to 3 minutes per side, until golden brown and crispy. Transfer to paper towels to drain excess oil.
06 - Whisk together sweet chili sauce, lime juice, and cilantro in a small bowl until fully incorporated.
07 - Arrange crispy shrimp on a serving platter. Accompany with sweet chili sauce in a small bowl for dipping.

# Helpful Tips:

01 -
  • The coconut crust creates this incredible shatter-crisp texture that somehow stays crunchy even after sitting out for a bit
  • That sweet chili dipping sauce balances everything perfectly with just enough tang and heat
  • People genuinely get excited when they see these coming out of the kitchen
02 -
  • Overcrowding the pan drops the oil temperature fast, leading to soggy shrimp instead of crispy ones
  • If your coconut is browning too quickly but shrimp isnt cooked, your oil is too hot
  • Let fried shrimp rest on a wire rack instead of paper towels to keep that crunch going strong
03 -
  • Press the coconut mixture firmly onto each shrimp to prevent it from falling off during cooking
  • Let your coated shrimp sit for 10 minutes before frying to help the coating adhere better

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