Crispy Coconut Shrimp Sweet (Printable)
Juicy shrimp fried with a crunchy coconut crust paired with a tangy chili sauce for a satisfying bite.
# 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
06 - 1 cup panko breadcrumbs
07 - 1 cup unsweetened shredded coconut
→ Frying
08 - Vegetable oil, for frying
→ Sweet Chili Sauce
09 - 1/2 cup sweet chili sauce
10 - 1 tbsp lime juice
11 - 1 tsp chopped fresh cilantro
# Steps:
01 - Pat shrimp completely dry with paper towels. Season evenly with salt and black pepper, ensuring each piece is coated.
02 - Arrange three shallow bowls: first with flour, second with beaten eggs, third with panko and shredded coconut mixed thoroughly.
03 - Dredge each shrimp in flour, shaking off excess. Dip into egg wash, then press firmly into panko-coconut mixture to adhere coating completely.
04 - Pour 2 inches vegetable oil into large skillet or deep saucepan. Heat to 350°F, maintaining temperature throughout frying.
05 - Fry shrimp in batches without overcrowding, 2–3 minutes per side until golden brown and crispy. Transfer to slotted spoon and drain on paper towels.
06 - Whisk sweet chili sauce with fresh lime juice in small bowl. Stir in chopped cilantro if desired.
07 - Arrange crispy coconut shrimp on platter. Serve immediately with sweet chili sauce for dipping.
# Expert Hints:
01 -
- The coconut crust creates an insane crunch that keeps people coming back for seconds
- They come together faster than you can set up a proper party platter
02 -
- Overcrowding the pan drops the oil temperature and makes the coating soggy
- Letting coated shrimp sit too long before frying makes the coating fall off
03 -
- Patting shrimp dry is the most important step for coating adhesion
- Use one hand for dry ingredients and one for wet to avoid clumpy fingers