Crispy Coconut Shrimp Delight

My roommate once brought these to a summer potluck and disappeared within minutes. She stood there grinning while three different people demanded the recipe. I've been making them ever since, tweaking the coating until it's just right.

Last New Year's Eve I made triple batches and still ran out. People were hovering around the kitchen island, grabbing them straight from the cooling rack. Now I double the recipe automatically.

Ingredients

• Large raw shrimp (1 lb/450 g): Leave those tails on for the prettiest presentation and easy dipping handle
• Salt and black pepper: A simple seasoning that lets the coconut shine through without competing
• All-purpose flour (1/2 cup/65 g): This first layer helps the egg wash stick, creating that essential coating foundation
• Large eggs (2): Beat them thoroughly until no streaks remain for the most adhesive layer
• Panko breadcrumbs (1 cup/60 g): Their larger, fluffier structure delivers way more crunch than regular breadcrumbs
• Unsweetened shredded coconut (1 cup/70 g): Sweetened coconut will burn and taste cloying so reach for the unsweetened stuff
• Vegetable oil: Neutral oil lets the coconut's natural sweetness come through without interference
• Sweet chili sauce (1/2 cup/120 ml): The bottled stuff works perfectly here no need to complicate things
• Lime juice (1 tbsp): Fresh squeezed cuts through the richness and wakes up your palate
• Fresh cilantro (1 tsp, optional): Adds a bright herbal pop that makes the sauce feel restaurant finished

Instructions

Prep your shrimp station:

Pat those shrimp completely dry with paper towels because any moisture will make your coating slide right off. Season them generously with salt and pepper on both sides.

Set up your coating assembly line:

Arrange three shallow bowls in order: flour first, then beaten eggs, then a mixture of panko and coconut stirred together until combined. This setup keeps the process smooth and prevents cross contamination between bowls.

Coat each shrimp methodically:

Dredge each shrimp in flour, shaking off any excess because a thick flour layer turns gummy. Dip into egg, letting the extra drip off, then press firmly into the coconut mixture until thoroughly coated.

Heat your oil to the right temperature:

Pour about two inches of vegetable oil into a large skillet or deep saucepan and heat to 350°F (175°C). If you don't have a thermometer, drop in a small piece of coconut and it should sizzle immediately without burning.

Fry in small batches:

Cook the shrimp for 2-3 minutes per side until deep golden brown and incredibly crispy. Remove with a slotted spoon and let drain on paper towels, sprinkling with a tiny pinch of salt while still hot.

Whisk together the dipping sauce:

Stir sweet chili sauce with fresh lime juice until smooth and bright. Fold in chopped cilantro if you're using it and serve alongside the shrimp while they're still hot and at their crunchiest.

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My sister in law requests these for every family gathering now. She stands at the stove snatching them as fast as I can finish each batch, claiming quality control testing. I pretend to be annoyed but secretly love seeing someone enjoy food that much.

Making Ahead Without Sacrificing Crunch

You can bread the shrimp up to four hours ahead and refrigerate them on parchment lined baking sheets. The coating actually adheres better this way. Just fry them straight from the fridge and they'll be perfectly crisp.

The Baking Alternative

Set your oven to 425°F (220°C) and place a wire rack over a baking sheet. Arrange the breaded shrimp in a single layer and bake for 14-16 minutes, flipping halfway through. They won't be quite as shattery crisp as fried, but they're still delicious and much lighter.

Scaling For A Crowd

I've found that each person typically eats 6-8 shrimp when these are served as an appetizer. Factor in that your first batch usually disappears before it even hits the serving plate.

• Set up a warming station at 200°F if you're frying for a big group
• Keep your sauce at room temperature for the best dipping consistency
• Have paper towels ready between batches to catch any excess oil

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These shrimp have become my go to for when I want people to feel special without spending hours in the kitchen. There's something universally joyful about food you can eat with your fingers.

Recipe Questions & Answers

→ How do you achieve a crispy coating on the shrimp?

Using a mixture of panko breadcrumbs and shredded coconut creates a light, crunchy crust when fried, sealing in moisture while adding texture.

→ Can I bake the shrimp instead of frying?

Yes, baking at 425°F for 14–16 minutes on a wire rack yields a lighter but still crunchy alternative, turning halfway through.

→ What is the purpose of the sweet chili sauce?

The sweet chili sauce adds a tangy and mildly spicy contrast that complements the savory, crunchy shrimp coating.

→ How should I prepare the shrimp before coating?

Pat the shrimp dry and season with salt and pepper to ensure even flavor and prevent sogginess in the coating.

→ Is this suitable for gluten-free diets?

Swapping regular panko for gluten-free breadcrumbs makes this dish friendly to gluten-sensitive diets without compromising texture.