Crispy Coconut Shrimp Sweet

My cousin introduced these to me at her summer beach party years ago, and I ate so many I nearly ruined my dinner. The coconut gets incredibly crisp while the shrimp stay tender inside, creating that perfect contrast that makes party food unforgettable.

Last New Year's Eve, I made triple the batch for friends, and honestly, watching them disappear from the platter was the best entertainment of the night. Everyone kept asking what restaurant I ordered them from.

Ingredients

• 1 lb large raw shrimp: Keep those tails on for easy dipping and a gorgeous presentation
• Salt and pepper: Simple seasoning that lets the coconut shine through
• All-purpose flour: Creates the essential first layer for the coating to grab onto
• 2 large eggs: Room temperature eggs work better as the sticky binder
• Panko breadcrumbs: These Japanese flakes create way more crunch than regular crumbs
• Unsweetened shredded coconut: Sweetened coconut burns too fast and throws off the flavor balance
• Vegetable oil: Canola or peanut oil handles the high heat beautifully
• Sweet chili sauce: The bottled stuff from Asian markets is perfectly balanced already
• Fresh lime juice: Cuts through the richness and brightens every bite

Instructions

Prep your shrimp:

Pat those shrimp completely dry with paper towels so the coating actually sticks. Season them generously with salt and pepper on both sides.

Set up your coating station:

Arrange three shallow bowls in order flour, beaten eggs, then the panko-coconut mixture whisked together. Keep one hand dry for the flour station and use your wet hand for the egg.

Coat each shrimp:

Dredge shrimp in flour first, shaking off any excess. Dip into egg letting the runoff drip off, then press firmly into the coconut mixture until thoroughly coated.

Heat your oil:

Pour about 2 inches of oil into a large skillet and heat to 350°F. If you dont have a thermometer, drop in a tiny piece of coconut it should sizzle immediately without burning.

Fry until golden:

Cook shrimp in batches for 2 to 3 minutes per side until deep golden brown. Transfer to a wire rack over paper towels so they stay crispy on all sides.

Whisk the sauce:

Stir together sweet chili sauce with fresh lime juice and chopped cilantro. Let it sit while shrimp fry so the flavors meld together.

Serve immediately:

Arrange shrimp on a platter with the sauce in a small bowl for dipping. These lose their magic fast, so get them to people while theyre still hot and audibly crunchy.

Save to Pinterest

My friend's daughter who claims to hate seafood tried one at our last game night and proceeded to eat seven. Watching someone discover they actually love shrimp through this recipe was pretty much the highlight of my month.

Making Them Ahead

You can coat the shrimp up to an hour before frying and keep them refrigerated on a parchment-lined baking sheet. The cold actually helps the coating set better, just let them sit at room temperature for 15 minutes before hitting the hot oil.

Oil Temperature Secrets

Invest in an inexpensive kitchen thermometer or learn the visual cues. The oil should shimmer with small bubbles forming on the bottom but not smoking. Too cold and you get greasy shrimp, too hot and the coconut burns before the shrimp cooks through.

Serving Ideas

These work beautifully as passed appetizers or part of a tropical-themed dinner spread. I love serving them alongside skewers of grilled pineapple and some cold beers.

• Sprinkle extra toasted coconut over the platter for restaurant-style presentation
• Add a tiny sriracha to the dipping sauce if your crowd loves heat
• Keep cooked shrimp warm in a 200°F oven if frying multiple batches

Save to Pinterest

Theres something genuinely satisfying about that first crunch followed by sweet shrimp and tangy sauce. These have become my go-to whenever I need to feed a crowd and want to watch them disappear fast.

Recipe FAQs

→ How do I get the shrimp extra crispy?

Coat shrimp evenly with the panko and shredded coconut mixture, and fry in oil heated to 350°F (175°C) to achieve a golden, crispy texture.

→ Can I bake instead of frying?

Yes, bake at 425°F (220°C) on a wire rack for 14–16 minutes, turning halfway to maintain crispiness.

→ What substitutes work for panko breadcrumbs?

Gluten-free breadcrumbs can be used as a substitute without compromising the coating’s crunch.

→ How is the sweet chili sauce prepared?

Combine sweet chili sauce with fresh lime juice and optionally add chopped cilantro for extra flavor and freshness.

→ What dishes pair well with this shrimp preparation?

Pair with crisp Riesling or citrusy wheat beer to complement the flavors and balance the richness.