Crispy Coconut Shrimp (Printable View)
Golden coconut-coated shrimp paired with tangy sweet chili sauce, ideal for a flavorful starter.
# Ingredient List:
→ 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 - 2/3 cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp water
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs
→ Frying
09 - 2 cups vegetable oil, for frying
→ Sweet Chili Sauce
10 - 1/2 cup store-bought Thai sweet chili sauce
11 - 1 tbsp lime juice
12 - 1 tsp finely chopped fresh cilantro (optional)
# How to Prepare:
01 - Pat shrimp dry with paper towels and season evenly with salt and black pepper.
02 - Set up three shallow bowls: flour in the first, beaten eggs mixed with water in the second, and shredded coconut combined with panko breadcrumbs in the third.
03 - Dredge each shrimp in flour, shaking off excess, dip into the egg mixture, then coat thoroughly with the coconut-panko blend, pressing gently to adhere.
04 - Warm vegetable oil in a deep skillet or saucepan over medium-high heat until it reaches 350°F (180°C).
05 - Fry shrimp in batches for 1 to 2 minutes per side until golden and crisp. Avoid overcrowding the pan. Remove with a slotted spoon and drain on paper towels.
06 - Combine sweet chili sauce, lime juice, and cilantro in a small bowl and mix well.
07 - Present the crispy shrimp hot alongside the sweet chili dipping sauce.
# Expert Suggestions:
01 -
- The coconut-panko crust stays shatteringly crisp even after sitting out for a few minutes, unlike plain breading that goes soft.
- Sweet chili sauce with a squeeze of lime gives you that tangy-spicy-sweet hit that makes you reach for one more shrimp every single time.
02 -
- If the oil is too cool, the coating soaks up grease and turns soggy instead of crisp, so wait until it reaches temperature before adding the first shrimp.
- Pressing the coconut mixture onto the shrimp with your fingers makes all the difference between a coating that stays put and one that falls off in the pan.
03 -
- For a bit more heat, whisk a pinch of cayenne into the flour before dredging the shrimp.
- Always fry in small batches so the oil temperature stays steady and the shrimp cook evenly without steaming each other.