Crispy Coconut Shrimp Sauce (Printable)

Golden shrimp coated in shredded coconut and panko, served with a tangy sweet chili sauce.

# What You Need:

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

→ Frying

08 - 2 cups vegetable oil for frying

→ Sweet Chili Sauce

09 - 1/2 cup sweet chili sauce
10 - 1 tsp lime juice
11 - 1 tsp chopped fresh cilantro

# Steps:

01 - Pat shrimp completely dry with paper towels to ensure breading adheres properly. Season evenly with salt and black pepper.
02 - Arrange three shallow bowls: first with flour, second with beaten eggs, third with shredded coconut mixed with panko breadcrumbs.
03 - Dredge each shrimp in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into coconut-panko mixture to coat thoroughly on all sides.
04 - Pour vegetable oil into deep skillet or saucepan. Heat to 350°F, maintaining temperature throughout cooking for optimal crispiness.
05 - Fry shrimp in small batches for 2-3 minutes per side until golden brown and crispy. Avoid overcrowding to maintain oil temperature. Transfer to paper towels to drain excess oil.
06 - Whisk together sweet chili sauce, lime juice, and chopped cilantro in small bowl until fully combined.
07 - Arrange crispy coconut shrimp on serving platter. Accompany with sweet chili sauce in separate bowl for dipping. Garnish with additional cilantro or lime wedges if desired.

# Expert Hints:

01 -
  • The coconut creates this incredible shatteringly crisp exterior while keeping the shrimp tender inside
  • That sweet and spicy dipping sauce makes them completely addictive
  • They disappear faster than any other appetizer I make
02 -
  • Overcrowding the pan drops the oil temperature fast and leads to soggy shrimp
  • Press the coconut mixture firmly onto each shrimp or half of it will fall off in the oil
  • Let fried shrimp drain on a wire rack instead of paper towels for maximum crispiness
03 -
  • Add a pinch of cayenne to the flour mixture if you like heat
  • Bake at 220°C (425°F) for 12 to 15 minutes instead of frying for a lighter version

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