Crispy Coconut Shrimp Sweet Chili (Printer-friendly)

Golden shrimp with coconut-panco crust and tangy chili lime dip

# What you'll 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 - 2/3 cup all-purpose flour
05 - 2 large eggs, beaten
06 - 1 cup unsweetened shredded coconut
07 - 1 cup panko breadcrumbs

→ Frying

08 - 2 cups vegetable oil

→ Sweet Chili Sauce

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

# Method:

01 - Pat shrimp completely dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and mix shredded coconut with panko breadcrumbs in the third.
03 - Dredge each shrimp in flour, shaking off excess. Dip into beaten egg, then press firmly into coconut-panko mixture, ensuring thick, even coating on all sides.
04 - Pour vegetable oil into deep skillet or saucepan. Heat to 350°F, maintaining temperature throughout frying.
05 - Fry shrimp in small batches for 2 to 3 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
06 - Whisk together sweet chili sauce and fresh lime juice in small bowl. Fold in chopped cilantro if desired.
07 - Arrange crispy coconut shrimp on serving platter. Serve hot alongside sweet chili sauce for dipping.

# Expert Tips:

01 -
  • The combination of sweet coconut and crispy panko creates this incredible texture that keeps everyone coming back for more
  • They come together so quickly that you can have them on the table in under 40 minutes even if you are new to frying
02 -
  • Do not be tempted to skip the flour step because it creates a dry surface that the egg can actually grab onto
  • Letting the coated shrimp sit for about 10 minutes before frying helps the coating set so it will not fall apart in the hot oil
03 -
  • Use a thermometer to keep your oil at the right temperature because too cool means soggy shrimp and too hot burns the coating before the inside is cooked
  • Let the fried shrimp rest on a wire rack instead of paper towels for the last few minutes so they stay crispy on all sides

Go back