Crispy Coconut Shrimp Sweet Chili

The first time I made coconut shrimp for a dinner party, my friend Sarah literally stopped mid conversation, eyes wide, and asked what I had put in the coating. That coconut crunch gets people every single time. Now it is my go to appetizer when I really want to impress someone without spending hours in the kitchen.

Last summer I made these for my brothers birthday and ended up having to triple the recipe because nobody could stop grabbing them off the platter. Seeing a whole group of people hover around the kitchen island waiting for the next batch to come out of the oil is honestly the best feeling.

Ingredients

• 1 lb large raw shrimp: Keep those tails on because they make such a pretty presentation and act like little handles for dipping
• Salt and black pepper: A simple seasoning that actually makes a huge difference in bringing out the shrimp is natural sweetness
• 2/3 cup all purpose flour: This first coating helps the egg wash stick better so you do not end up with bare patches after frying
• 2 large eggs: Room temperature eggs work best here so take them out about 20 minutes before you start cooking
• 1 cup unsweetened shredded coconut: Sweetened coconut will burn too fast so stick with unsweetened for that perfect golden color
• 1 cup panko breadcrumbs: These Japanese breadcrumbs create this amazingly light crunch that regular breadcrumbs just cannot match
• 2 cups vegetable oil: You want enough oil so the shrimp can swim freely without touching the bottom of the pan
• 1/2 cup Thai sweet chili sauce: This stuff is pure magic in a bottle and pairs perfectly with the coconut
• 1 tbsp fresh lime juice: The acidity cuts right through the richness and balances everything beautifully
• 1 tsp chopped fresh cilantro: Totally optional but it adds such a nice fresh pop of color and flavor

Instructions

Prep your shrimp:

Pat those shrimp completely dry with paper towels because any moisture will make the coating slide right off during frying. Season them generously with salt and pepper on both sides.

Set up your breading station:

Get three shallow bowls going one with flour one with beaten eggs and one with the coconut and panko mixed together. Line them up in that exact order so you can move through them like a little assembly line.

Coat each shrimp:

Dredge a shrimp in the flour first shaking off any excess then dip it into the egg letting the extra drip off. Finally press it firmly into the coconut mixture making sure to really pack it on so you get that thick crunchy crust.

Heat your oil:

Pour the oil into a deep skillet or saucepan and bring it to 350°F. I like to drop in a tiny piece of coconut first if it sizzles immediately and turns golden in about 30 seconds you are good to go.

Fry to golden perfection:

Cook the shrimp in batches being careful not to crowd the pan because that will drop the oil temperature. Fry for about 2 to 3 minutes per side until they are a gorgeous golden brown and cooked through.

Make the dipping sauce:

Whisk together the sweet chili sauce and lime juice in a small bowl until combined. Stir in the fresh cilantro if you are using it and set aside until ready to serve.

Drain and serve:

Transfer the cooked shrimp to a paper towel lined plate to drain any excess oil. Serve them immediately while they are still hot and incredibly crispy with that sweet chili sauce on the side.

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These shrimp have become such a staple at my house that I actually keep bags of shrimp and shredded coconut in my freezer just in case. My daughter has started requesting them for her birthday dinner instead of cake which I think says everything you need to know.

Make It Lighter

I have found that baking these works surprisingly well when you want to skip the deep frying. Line a baking sheet with parchment paper arrange the coated shrimp in a single layer and give them a quick spray of cooking oil.

Get That Restaurant Style Crunch

The secret to really exceptional coconut shrimp is pressing the coating on firmly instead of just lightly dipping. I use the back of a spoon to really pack that coconut and panko mixture onto each shrimp so there are no thin spots.

Perfect Pairings and Serving Ideas

A cold glass of Sauvignon Blanc or a light lager creates such a nice contrast to the sweet and crispy shrimp. I also love serving these alongside a simple green salad dressed with citrus vinaigrette to balance out the richness.

• Set up a little dipping sauce bar with sweet chili plus some spicy sriracha mayo for variety
• Serve these in little paper cones at parties for an easy grab and go appetizer
• Keep the baked ones warm in a 200°F oven if you need to make them ahead of time

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There is something so satisfying about biting through that crispy coconut crust into the sweet tender shrimp inside. Hope these bring as much joy to your table as they have to mine.

Recipe FAQs

→ Can I bake these shrimp instead of frying?

Yes, bake coated shrimp on parchment-lined baking sheet at 425°F for 12-15 minutes, flipping halfway. Spray with oil before baking for better crispiness.

→ What type of shrimp works best?

Large raw shrimp (1 lb) work perfectly. Keep tails on for easy handling and presentation. Ensure they're peeled and deveined before coating.

→ Can I make these gluten-free?

Substitute all-purpose flour with gluten-free flour blend and use certified gluten-free panko breadcrumbs. The coating method remains exactly the same.

→ How do I store leftovers?

Store in airtight container in refrigerator for up to 2 days. Reheat in oven at 375°F for 5-7 minutes to restore crispiness. Avoid microwaving as they become soggy.

→ What dipping sauce alternatives work well?

Beyond sweet chili sauce, try spicy mayo, mango chutney, or sriracha-lime aioli. The coconut coating pairs beautifully with both sweet and spicy dipping options.