Crispy Coconut Shrimp (Printable Version)

Golden shrimp with a crunchy coconut crust paired with tangy sweet chili sauce.

# What You Need:

→ Shrimp

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

→ Breading

04 - 1/2 cup all-purpose flour
05 - 2 large eggs, beaten
06 - 1 cup unsweetened shredded coconut
07 - 1 cup panko breadcrumbs

→ Frying

08 - Vegetable oil for frying, 1–2 inches deep

→ Sweet Chili Sauce

09 - 1/2 cup Thai sweet chili sauce
10 - 1 tbsp fresh lime juice
11 - 1 tsp 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: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
03 - Dredge each shrimp in flour, dip into beaten eggs, then coat thoroughly with the coconut-panko mixture.
04 - Heat vegetable oil 1 to 2 inches deep in a deep skillet to 350°F (175°C).
05 - Fry shrimp in batches for 2 to 3 minutes per side until golden brown and crisp, avoiding overcrowding.
06 - Remove shrimp with a slotted spoon and drain on paper towels.
07 - Combine Thai sweet chili sauce with fresh lime juice and chopped cilantro if desired.
08 - Serve shrimp hot with sweet chili sauce on the side for dipping.

# Expert Tips:

01 -
  • The contrast between the crunchy exterior and tender shrimp inside feels indulgent but comes together in minutes.
  • That sweet chili sauce with a hit of lime transforms these into something way more complex than the effort suggests.
  • They disappear from any table before anything else, which says everything.
02 -
  • Shrimp continues to cook slightly after you remove it from the oil, so err on the side of slightly underdone rather than rubbery perfection.
  • The moment these shrimp hit room temperature, they lose their magic—serve them hot, even if it means frying them closer to eating time.
03 -
  • A thermometer is non-negotiable; relying on guesswork with oil temperature is how you end up with burnt coconut or undercooked shrimp.
  • Don't skip patting the shrimp dry—that single step is the difference between a shatteringly crisp crust and one that's slightly soggy.

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