Crispy Coconut Shrimp (Printable)
Golden fried shrimp coated in coconut, paired with a tangy sweet chili dipping sauce.
# What You'll Need:
→ Shrimp
01 - 1 lb large raw shrimp, peeled and deveined, tails on (about 24 pieces)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Breading
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 1 cup panko breadcrumbs
08 - 3/4 cup unsweetened shredded coconut
→ Frying
09 - 2 cups vegetable oil, for frying
→ Sweet Chili Dip
10 - 1/2 cup Thai sweet chili sauce
11 - 1 tablespoon lime juice
12 - 1 teaspoon finely chopped fresh cilantro (optional)
# How-To Steps:
01 - Pat shrimp dry with paper towels and season evenly with salt and black pepper.
02 - Set up three shallow bowls: place flour in the first; beat eggs with milk in the second; mix panko breadcrumbs and shredded coconut in the third.
03 - Dredge each shrimp in flour, shaking off excess; then dip into egg mixture; finally, press into the panko-coconut mixture to evenly coat.
04 - Heat vegetable oil in a deep skillet or saucepan to 350°F. Fry shrimp in batches for 2–3 minutes until golden and crispy, avoiding overcrowding.
05 - Remove shrimp with a slotted spoon and place on paper towels to drain excess oil.
06 - Combine Thai sweet chili sauce, lime juice, and chopped cilantro in a small bowl, mixing well.
07 - Serve crispy coconut shrimp immediately alongside the prepared sweet chili dip.
# Expert Advice:
01 -
- The coconut gives you that satisfying crunch without ever feeling heavy or overdone.
- You can prep everything in advance, then fry right before your guests arrive, which feels like a magic trick.
- That sweet chili dip with a squeeze of lime transforms the shrimp into something addictively tangy and complex.
02 -
- Wet shrimp will never crisp up, no matter how hot your oil is, so that initial drying step isn't optional—it's everything.
- The moment you coat the shrimp, the egg starts drying, so if you let them sit around, the coating becomes thick and pasty instead of adhering nicely, so work quickly.
03 -
- If you don't have panko, regular breadcrumbs work, but they won't stay quite as crispy or have that same satisfying crunch that makes people lean in for another bite.
- A baking version works for a lighter meal: brush the coated shrimp with oil and bake at 220°C on a wire rack for 12–15 minutes, turning halfway through, and you'll still get decent crispiness without the deep fry.