Crispy Coconut Shrimp Delight (Print Version)

Crunchy coconut-coated shrimp fried golden, served with zesty sweet chili dipping sauce.

# What You'll Need:

→ 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 panko breadcrumbs
07 - 1 cup unsweetened shredded coconut

→ Frying

08 - Vegetable oil for frying

→ Sweet Chili Sauce

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

# Step-by-Step Guide:

01 - Pat shrimp completely dry with paper towels, then season evenly with salt and black pepper.
02 - Set up three shallow bowls: place flour in the first, beaten eggs in the second, and mix panko breadcrumbs with shredded coconut in the third.
03 - Dredge each shrimp in flour, shaking off excess. Dip into egg mixture, then press firmly into panko-coconut mixture to adhere coating thoroughly.
04 - Pour 2 inches of vegetable oil into a large skillet or deep saucepan. Heat to 350°F.
05 - Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
06 - Whisk together sweet chili sauce, lime juice, and chopped cilantro in a small bowl until well combined.
07 - Arrange crispy coconut shrimp on serving platter alongside sweet chili sauce for dipping.

# Expert Suggestions:

01 -
  • The coconut creates this incredible shatter crisp texture that somehow stays crunchy even after the shrimp cool down
  • That sweet chili sauce hits the perfect balance between tangy bright and gently sweet
02 -
  • Don't overcrowd the pan or your oil temperature will plummet and you'll end up with soggy greasy shrimp
  • Let the fried shrimp rest for at least two minutes before serving so the coating has time to firm up
03 -
  • Use one hand for the dry coating and one hand for the egg wash to keep your fingers from turning into a breaded mess
  • Let your coated shrimp sit for 10 minutes before frying so the coating sets and won't slide off during cooking

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