Crispy Coconut Shrimp Sweet (Printable)

Crunchy shrimp coated with coconut and panko, paired with a tangy chili sauce for a delightful snack.

# 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 Station

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

# Directions:

01 - Pat shrimp completely dry with paper towels. Season both sides with salt and black pepper, ensuring even coverage.
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 eggs, then press firmly into coconut-panko mixture, ensuring a thick, even coating adheres to all sides.
04 - Pour vegetable oil into a deep skillet or saucepan. Heat to 350°F, maintaining consistent temperature throughout frying.
05 - Fry shrimp in small batches for 2-3 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 a small bowl. Fold in chopped cilantro for added freshness.
07 - Arrange crispy coconut shrimp on a serving platter with sweet chili sauce alongside for dipping. Serve hot while coating remains crunchy.

# Expert Tips:

01 -
  • The coconut-panko crust stays impossibly crunchy while the shrimp inside remains tender and juicy
  • That sweet chili dipping sauce hits all the right notes and comes together in literally one minute
  • These disappear from platters faster than any other appetizer I've ever served
02 -
  • Oil temperature is everything, too cool and they're greasy, too hot and the coating burns before the shrimp cooks through
  • Letting coated shrimp sit for about 10 minutes before frying helps the coating adhere better and reduces shedding
  • Never drain fried food directly on paper towels without a rack underneath or the bottom gets soggy from trapped steam
03 -
  • Buy extra-large shrimp and they'll feel much more impressive despite the same effort level
  • Keep a wire rack over a baking sheet in a low oven to keep fried batches warm while you finish the rest

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