Crispy Coconut Shrimp Delight (Printable Version)

Crunchy coconut-coated shrimp fried golden, complemented by a tangy sweet chili sauce for dipping.

# What You Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 1/2 tsp salt
03 - 1/4 tsp ground black pepper

→ Breading

04 - 2/3 cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp water
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs

→ Frying

09 - 2 cups vegetable oil, for frying

→ Sweet Chili Sauce

10 - 1/2 cup store-bought Thai sweet chili sauce
11 - 1 tbsp fresh lime juice
12 - 1 tsp finely chopped fresh cilantro (optional)

# How-To:

01 - Pat shrimp dry with paper towels and season evenly with salt and black pepper.
02 - Arrange three shallow bowls: flour in the first, beaten eggs mixed with water in the second, and a mixture of shredded coconut and panko in the third.
03 - Dredge each shrimp in flour, shake off excess, dip into egg mixture, then coat thoroughly with the coconut-panko mixture, pressing gently to adhere.
04 - Heat vegetable oil in a deep skillet or saucepan to 350°F (180°C).
05 - Fry shrimp in batches without overcrowding, cooking 1 to 2 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
06 - Combine sweet chili sauce, lime juice, and cilantro (if using) in a small bowl.
07 - Serve shrimp hot alongside the prepared sweet chili dipping sauce.

# Expert Tips:

01 -
  • The coconut-panko crust stays incredibly crispy even after sitting out for a few minutes.
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The sweet chili sauce with lime brings just enough tang to balance the richness.
02 -
  • Dry shrimp completely or the breading will slip off in patches and leave you with bare spots.
  • Dont skip the pressing step when coating, a firm press makes all the difference between breading that sticks and breading that falls into the oil.
  • Let the oil come back to temperature between batches or the shrimp will absorb grease and turn limp.
03 -
  • Use one hand for dry ingredients and one hand for wet to avoid building up clumps of breading on your fingers.
  • If the coconut starts browning too fast, lower the heat slightly, coconut burns quicker than panko and you want them to cook at the same rate.

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