Crispy Coconut Shrimp Sauce (Print Version)

Golden shrimp coated in coconut and panko, served with tangy 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 - 2 tbsp milk
07 - 1 cup unsweetened shredded coconut
08 - 1 cup panko breadcrumbs

→ Frying

09 - 2 cups vegetable oil, for frying

→ Sweet Chili Sauce

10 - 1/2 cup sweet chili sauce, store-bought or homemade
11 - 1 tbsp fresh lime juice
12 - 1 tsp chopped fresh cilantro (optional)

# How-To Steps:

01 - Pat the shrimp dry with paper towels and season evenly with salt and pepper.
02 - Arrange three shallow bowls: place flour in the first; whisk eggs and milk in the second; combine shredded coconut and panko in the third.
03 - Dredge each shrimp in flour, shaking off excess, dip into the egg mixture, then coat thoroughly in the coconut-panko mixture, pressing gently to adhere the coating.
04 - Heat oil in a deep skillet or saucepan over medium-high heat to 350°F.
05 - Fry shrimp in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on a paper towel-lined plate.
06 - In a small bowl, mix sweet chili sauce with lime juice and cilantro, if using.
07 - Arrange shrimp on a serving platter and serve hot with the sweet chili sauce on the side.

# Expert Tips:

01 -
  • The coconut and panko combo creates this insane crunch that stays crispy even after the shrimp cools down
  • That sweet chili sauce with fresh lime juice cuts through the richness perfectly
  • They look fancy but come together in under 40 minutes
02 -
  • Patting shrimp completely dry before coating is nonnegotiable or the breading slides right off in the oil
  • Let your coated shrimp rest for 5 minutes before frying, this little wait time changed everything for me
  • Dont crowd the pan or the oil temperature drops and you end up with soggy coconut instead of crispy
03 -
  • Toast your coconut and panko mixture in a dry pan for 2 minutes before coating for next level flavor
  • The baking option at 220°F for 12 to 15 minutes actually works surprisingly well
  • A pinch of cayenne in the coconut mixture wakes everything up

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