Crispy Coconut Shrimp with Sweet Chili (Printable View)

Golden, crunchy shrimp coated in coconut and panko, served with zesty sweet chili sauce. Perfect appetizer or party snack.

# What You’ll Need:

→ For the Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup unsweetened shredded coconut
07 - 1 cup panko breadcrumbs
08 - Vegetable oil for frying

→ For the Sweet Chili Sauce

09 - 1/2 cup store-bought sweet chili sauce
10 - 1 tablespoon fresh lime juice
11 - 1 teaspoon fresh cilantro, finely chopped

# Cooking Steps:

01 - Pat the shrimp dry with paper towels. Season evenly with salt and black pepper.
02 - Arrange three shallow bowls in a line: fill the first with all-purpose flour, the second with beaten eggs, and the third with a combined mixture of shredded coconut and panko breadcrumbs.
03 - Working with one shrimp at a time, coat thoroughly in flour, shake off excess, dip into beaten egg, then press gently into the coconut-panko mixture, ensuring complete coverage on all sides.
04 - Pour 1 inch of vegetable oil into a large skillet and heat over medium-high heat until the temperature reaches 350°F, approximately 3 to 4 minutes.
05 - Working in batches to avoid overcrowding the pan, carefully place coated shrimp into the hot oil. Fry for 2 to 3 minutes per side until the coating turns golden brown and crispy.
06 - Transfer the cooked shrimp to a paper towel-lined plate using a slotted spoon to drain excess oil.
07 - In a small bowl, combine store-bought sweet chili sauce, fresh lime juice, and finely chopped cilantro. Mix until well incorporated.
08 - Arrange the crispy coconut shrimp on a serving platter and serve immediately while hot, accompanied by the sweet chili sauce for dipping.

# Expert Tips:

01 -
  • The double-crunch technique creates that satisfying crackling sound with every bite that restaurant versions sometimes lack.
  • Its impressive enough for guests but secretly takes less than 40 minutes from start to finish when youre in a pinch.
02 -
  • The oil temperature is absolutely critical, too hot and the coating burns before the shrimp cooks, too cool and they become oil-soaked sponges.
  • Working in small batches keeps the oil temperature steady and gives each shrimp room to crisp properly, a lesson I learned after an impatient overcrowding disaster.
03 -
  • Keep a cooking thermometer clipped to your pan to monitor oil temperature, as it drops each time you add a new batch of shrimp.
  • Arrange your breaded shrimp on a parchment-lined baking sheet in a single layer before frying, so they dont stick together and lose their coating.

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