Crispy Coconut Shrimp Sweet (Print Version)

Juicy shrimp coated with crunchy coconut, fried golden and served with tangy sweet chili 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

# How-To Steps:

01 - Pat shrimp thoroughly 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 combined panko breadcrumbs and shredded coconut mixed thoroughly.
03 - Dredge each shrimp in flour, shaking off excess. Transfer to egg mixture, coating completely. Press firmly into panko-coconut mixture, ensuring even coverage on all sides.
04 - In a large skillet or deep saucepan, heat 2 inches of vegetable oil to 350°F. Maintain temperature throughout frying for optimal crispiness.
05 - Fry shrimp in small batches for 2-3 minutes per side until golden brown and crispy. Remove with slotted spoon and drain on paper towels to absorb excess oil.
06 - Whisk together sweet chili sauce, lime juice, and chopped cilantro in a small bowl until fully incorporated.
07 - Arrange crispy coconut shrimp on a serving platter. Serve hot accompanied by the sweet chili sauce for dipping.

# Expert Tips:

01 -
  • The combination of textures—crispy coconut, tender shrimp, silky sauce—is absolutely addictive
  • Perfect for entertaining because you can fry them ahead and keep them warm in the oven
02 -
  • Dont overcrowd the pan—the oil temperature will drop and youll end up with soggy, greasy shrimp
  • Let the fried shrimp rest on a wire rack instead of paper towels if possible, so air can circulate and keep them crispy
03 -
  • If your coconut mixture gets clumpy from egg drips, just whisk in a little more fresh panko
  • Use one hand for dry ingredients and one for wet to keep your fingers from getting completely coated in batter

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