Crispy Coconut Shrimp Sweet (Printable)

Golden shrimp coated in coconut and panko with tangy sweet chili sauce, ideal as an appetizer or snack.

# 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

# How-To Steps:

01 - Pat the shrimp dry with paper towels. Season evenly with salt and black pepper, ensuring thorough coverage.
02 - Arrange three shallow bowls: place flour in the first bowl; whisk eggs and milk together in the second bowl; combine shredded coconut and panko breadcrumbs in the third bowl.
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 ensure the coating adheres properly.
04 - Pour vegetable oil into a deep skillet or saucepan. Heat over medium-high heat until the temperature reaches 350°F.
05 - Fry shrimp in batches for 2 to 3 minutes per side, or until golden brown and crispy. Remove using a slotted spoon and drain on a paper towel-lined plate.
06 - In a small mixing bowl, combine sweet chili sauce with fresh lime juice. Add chopped cilantro if desired and stir until well incorporated.
07 - Arrange the crispy coconut shrimp on a serving platter. Serve immediately while hot, accompanied by the sweet chili dipping sauce on the side.

# Expert Advice:

01 -
  • The coconut creates this incredible crispy shell that shatters when you bite into it, while the shrimp stays tender inside
  • That sweet chili sauce cuts through the richness and makes you want to reach for just one more
02 -
  • Do not skip the paper towel draining step or the coating will get soggy really fast
  • Keep the oil temperature steady or the coconut will burn before the shrimp is cooked through
03 -
  • Let the coated shrimp rest on a wire rack for 10 minutes before frying so the coating sets
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated in breading

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