Crispy Coconut Shrimp Sauce (Print Version)
Golden shrimp crusted in coconut paired with sweet chili sauce, a flavorful starter for any occasion.
# What You'll Need:
→ 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 unsweetened shredded coconut
07 - 1/2 cup panko breadcrumbs
→ Frying
08 - 2 cups vegetable oil for deep frying
→ Sweet Chili Dipping Sauce
09 - 1/2 cup sweet chili sauce
10 - 1 tsp fresh lime juice
11 - 1 tsp chopped fresh cilantro
# How-To Steps:
01 - Pat the shrimp thoroughly dry with paper towels to ensure proper breading adherence. Season evenly with salt and black pepper.
02 - Arrange three shallow bowls: first with flour, second with beaten eggs, third with shredded coconut and panko breadcrumbs mixed together.
03 - Dredge each shrimp in flour, shaking off excess. Dip into egg wash, then press firmly into coconut-panko mixture to coat completely and evenly.
04 - Pour vegetable oil into a deep skillet or saucepan. Heat to 350°F, maintaining temperature throughout frying process.
05 - Fry shrimp in small batches for 2 to 3 minutes per side until golden brown and crispy. Avoid overcrowding to maintain oil temperature.
06 - Transfer cooked shrimp to a slotted spoon and drain on paper towels 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 with sweet chili sauce on the side for dipping.
# Expert Tips:
01 -
- The coconut creates this incredible crispy exterior that stays crunchy even after the shrimp have cooled down slightly
- That sweet and spicy dipping sauce balances the richness perfectly—people literally lick their plates
02 -
- Oil temperature drops dramatically when you add cold shrimp, so let it come back up between batches
- Coconut burns faster than regular breading, so watch closely and adjust heat if needed
03 -
- Pat shrimp extra dry before breading—any moisture creates a barrier between coating and shrimp
- Let breaded shrimp rest for 10 minutes before frying to help coating set better