Coconut Shrimp Crispy Golden (Printable View)

Golden shrimp coated with coconut flakes and breadcrumbs, fried crisp with a tangy sauce.

# Ingredient List:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined, tails on
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper

→ Breading

04 - 2/3 cup all-purpose flour
05 - 2 large eggs
06 - 1 tbsp water
07 - 1 cup unsweetened shredded coconut
08 - 1 cup panko breadcrumbs

→ Frying

09 - Vegetable oil, for frying

→ Dipping Sauce

10 - 1/2 cup sweet chili sauce
11 - 1 tbsp lime juice
12 - 1 tsp soy sauce

# How to Prepare:

01 - Pat shrimp dry with paper towels, then season evenly with salt and black pepper.
02 - Place flour in one bowl; whisk eggs with water in a second bowl; combine shredded coconut and panko breadcrumbs in a third bowl.
03 - Dredge each shrimp in flour, then dip into egg wash, and finally coat thoroughly with the coconut and breadcrumb mixture.
04 - Pour oil to a depth of 1 inch in a large skillet and heat over medium-high until shimmering.
05 - Fry shrimp in batches for 2 to 3 minutes per side until golden brown and crisp; transfer to paper towels to drain excess oil.
06 - Whisk together sweet chili sauce, lime juice, and soy sauce in a small bowl until combined.
07 - Plate shrimp while hot and serve immediately alongside the prepared dipping sauce.

# Expert Suggestions:

01 -
  • The coconut and panko create a dual-textured crust that stays crunchy even after it cools down.
  • Takes less than half an hour from shrimp to plate, which means you can pull off impressive appetizers on a weeknight.
  • The sweet-savory dipping sauce is addictive enough that people will ask for the recipe before they even finish eating.
02 -
  • If your oil isn't hot enough, the shrimp will absorb oil instead of frying, and you'll end up with greasy, soggy coconut instead of golden crispiness.
  • Don't skip the egg wash or try to skip straight from flour to coconut—the egg is what makes the coating cling to the shrimp and form that satisfying crunch.
  • Work with completely dry shrimp, or the moisture will steam the coating and ruin the texture before it even hits the oil.
03 -
  • If you don't have panko, crush up some regular breadcrumbs with your fingers or a rolling pin to make them airier before mixing with coconut.
  • Freeze the breaded shrimp on a tray for 30 minutes before frying if you have time—the cold coating crisps up even better and the shrimp won't overcook while the outside gets golden.

Go back