Crispy Coconut Shrimp Sweet Chili

The coconut shrimp phase of my life began during a beach vacation where I ate them three nights in a row at different restaurants. Each batch was slightly different but equally addictive, and I knew I had to recreate that crunch at home. Now they are my go to when I want something that feels fancy but comes together in under an hour.

I made these for a Super Bowl party once and honestly they disappeared faster than the wings. My brother-in-law stood by the platter until they were gone, claiming he was just quality control. Now every family gathering demands a double batch.

Ingredients

• Large raw shrimp: Tails on look beautiful and act as little handles for dipping
• Salt and black pepper: A simple seasoning that enhances the shrimp is natural sweetness
• All-purpose flour: Creates the first layer of coating that helps everything else stick
• Large eggs: The glue that holds the coconut breading to the shrimp
• Unsweetened shredded coconut: Sweet coconut flakes toast beautifully in hot oil
• Panko breadcrumbs: Japanese style crumbs stay lighter and crunchier than regular breadcrumbs
• Vegetable oil: Neutral oil lets the coconut flavor shine without competing
• Thai sweet chili sauce: The perfect balance of sweet, tangy, and mild heat
• Fresh lime juice: Brightens the dipping sauce and cuts through the fried richness

Instructions

Prep your shrimp:

Pat the shrimp completely dry with paper towels, then season them generously with salt and pepper. Moisture is the enemy of crispy coating.

Set up your breading station:

Arrange three shallow bowls in a line with flour in the first, beaten eggs in the second, and coconut mixed with panko in the third.

Coat each shrimp:

Dredge shrimp in flour, shake off excess, dip in egg, then press firmly into the coconut mixture. Pile on the coating for maximum crunch.

Heat the oil:

Bring your oil to 350°F in a deep skillet or Dutch oven. If you do not have a thermometer, drop in a pinch of coating and when it sizzles immediately, you are ready.

Fry until golden:

Cook shrimp in batches for about 2 minutes per side until deep golden brown. Do not crowd the pan or the oil temperature will drop.

Make the sauce:

Whisk together sweet chili sauce and fresh lime juice in a small bowl. Stir in cilantro if you want a pop of fresh herbal flavor.

Serve hot:

Let the shrimp drain on paper towels for just a moment, then arrange on a platter with the sauce alongside. Watch them vanish.

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These have become my reward dish after a long week. Standing at the stove, watching them turn golden, the smell of toasted coconut filling the kitchen, it feels like a tiny vacation from the everyday.

Baking Option

When I want to skip the splatter of frying, I bake these at 425°F for about 15 minutes, flipping halfway through. Spray the coated shrimp generously with oil spray before they go in the oven to help them crisp up. They are not quite the same as fried but still utterly delicious.

Party Prep

You can bread the shrimp up to four hours ahead and keep them refrigerated on a parchment-lined baking sheet. When guests arrive, just fry them up fresh. The sauce can also be made ahead and actually benefits from sitting for the flavors to meld together.

Serving Suggestions

These shrimp work as an appetizer, party food, or even a light main course. I have served them alongside simple jasmine rice and steamed bok choy for a complete meal. A crisp white wine or cold beer cuts through the richness beautifully.

• Serve with extra lime wedges for guests who love extra tang
• A small bowl of soy sauce mixed with sriracha makes a great second dipping option
• Keep finished shrimp warm in a 200°F oven if frying multiple batches

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There is something about that coconut crunch that makes people absolutely light up. Hope these become a favorite in your house too.

Recipe Questions

→ Can I bake these instead of frying?

Yes. Place coated shrimp on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 12-15 minutes, flipping halfway through. The texture will be slightly less crispy but still delicious.

→ What type of shrimp works best?

Large raw shrimp (1 lb), peeled and deveined with tails on work best. The tails provide a convenient handle for dipping and look attractive when serving. Leave tails intact if possible.

→ Can I make these gluten-free?

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

→ How do I store and reheat leftovers?

Store cooled shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 5-7 minutes to restore crispiness. Avoid microwaving as they'll become soggy.

→ What can I serve with these shrimp?

These pair well with crisp white wines like Sauvignon Blanc, light lagers, or sparkling water with lime. They also complement other Asian-inspired appetizers like spring rolls or potstickers for a spread.

→ Can I prepare the coating ahead of time?

You can mix the coconut and panko mixture up to a day in advance and store in an airtight container. For best results, bread and cook the shrimp just before serving to maintain maximum crunch.