Crispy Coconut Shrimp (Print Version)

Shrimp coated in crispy coconut crust paired with a tangy sweet chili sauce perfect for any occasion.

# What You'll Need:

01 - 1 lb large raw shrimp, peeled and deveined, tails on

02 - 1/2 tsp salt

03 - 1/4 tsp black pepper

04 - 1/2 cup all-purpose flour

05 - 2 large eggs

06 - 1 cup unsweetened shredded coconut

07 - 1/2 cup panko breadcrumbs

08 - 2 cups vegetable oil for frying

09 - 1/2 cup store-bought sweet chili sauce

10 - 1 tsp lime juice

11 - 1 tsp chopped fresh cilantro

01 - Pat the shrimp completely dry with paper towels. Season evenly with salt and black pepper, ensuring each piece is coated.

02 - Arrange three shallow bowls: first with flour, second with beaten eggs, third with shredded coconut mixed with panko breadcrumbs.

03 - Dredge each shrimp in flour, shaking off excess. Dip into egg mixture, then press firmly into coconut-panko mixture to coat thoroughly.

04 - Pour vegetable oil into a deep skillet or saucepan. Heat to 350°F, maintaining consistent temperature throughout frying.

05 - Fry shrimp in small batches for 2-3 minutes per side until golden brown and crispy. Avoid overcrowding to maintain oil temperature.

06 - Transfer fried shrimp to a paper towel-lined plate using a slotted spoon. Let drain for 1-2 minutes to remove excess oil.

07 - Whisk together sweet chili sauce, lime juice, and chopped cilantro in a small bowl until well combined.

08 - Arrange crispy coconut shrimp on a serving platter. Serve hot accompanied by the sweet chili dipping sauce.

01 -

The coconut crust stays impossibly crispy, even after sitting out for a party
That sweet and spicy sauce makes them disappear faster than you can fry another batch
They look fancy but come together in under 30 minutes with zero stress

02 -

Do not try to hurry the oil temperature, or your shrimp will absorb too much fat and turn soggy
That first batch is always your test run, so adjust your heat if the coconut is browning too quickly
The coating will look thick and that is exactly what creates those gorgeous crispy layers everyone loves

03 -

A small pinch of cayenne in the flour adds a subtle heat that cuts through the sweet coating
Leftover shrimp reheat surprisingly well in a 180°C (350°F) oven for about 5 minutes