Crispy Coconut Shrimp Sweet Chili (Printable Version)
Golden crunchy coconut-panko shrimp with tangy sweet chili dipping sauce. Easy party appetizer ready in 35 minutes.
# What You 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
# How-To:
01 - Pat shrimp completely dry with paper towels. Season evenly with salt and black pepper.
02 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and mix 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 batches, 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 lime juice in small bowl. Stir in fresh cilantro.
07 - Arrange crispy coconut shrimp on platter. Serve immediately with sweet chili sauce for dipping.
# Expert Tips:
01 -
- The combination of panko and coconut creates an irresistible crunch that stays crispy even after the shrimp have cooled slightly
- Sweet chili sauce with lime cuts through the richness, balancing the fried coating perfectly
02 -
- Make sure your oil is hot enough before adding the first batch or the coating will get soggy instead of crispy
- Do not be shy about pressing the coconut mixture onto the shrimp, a sparse coating falls off in the fryer
03 -
- Purchase extra large shrimp and they will look impressive while staying juicy inside
- Sweet chili sauce brands vary in sweetness and heat, taste yours before adding lime