Crispy Coconut Shrimp Delight (Printable View)

Golden shrimp with a crunchy coconut crust served alongside a tangy sweet chili sauce.

# Ingredient List:

→ Shrimp

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

→ Breading

04 - 1/2 cup all-purpose flour
05 - 2 large eggs, beaten
06 - 1 cup unsweetened shredded coconut
07 - 1 cup panko breadcrumbs

→ Frying

08 - Vegetable oil, for frying (enough to fill 1–2 inches in pan)

→ Sweet Chili Sauce

09 - 1/2 cup Thai sweet chili sauce
10 - 1 tablespoon fresh lime juice
11 - 1 teaspoon chopped fresh cilantro (optional)

# How to Prepare:

01 - Pat shrimp dry with paper towels and season evenly with salt and black pepper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, one with combined shredded coconut and panko breadcrumbs.
03 - Dredge each shrimp first in flour, then dip into beaten eggs, and finally coat thoroughly with coconut-panko mixture.
04 - Warm vegetable oil to 350°F in a deep skillet or saucepan, filling about 1 to 2 inches deep.
05 - Fry shrimp in batches without overcrowding for 2 to 3 minutes per side until golden brown and crispy.
06 - Remove shrimp using a slotted spoon and drain on paper towels to remove excess oil.
07 - Combine sweet chili sauce with lime juice and cilantro in a small bowl, mixing thoroughly.
08 - Serve crispy shrimp immediately while hot, accompanied by the sweet chili dipping sauce.

# Expert Suggestions:

01 -
  • They're crispy on the outside, buttery and tender inside, and frying them takes maybe five minutes total.
  • The sweet chili sauce elevates them from simple bar food to something you'd serve at a gathering without apology.
  • You can have them ready faster than ordering takeout, which is the real magic here.
02 -
  • The coconut burns faster than you expect, so keep your oil temperature steady and watch them carefully—golden is beautiful, but brown means charred.
  • Never skip the paper towel step; it's what keeps them crispy instead of turning soggy within five minutes.
03 -
  • Prep your shrimp and breading setup ahead of time; the actual cooking is quick, so you want everything ready before oil hits the heat.
  • Keep your oil at a consistent temperature by frying in smaller batches—overcrowding drops the temperature and makes them soggy instead of crisp.

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