Crispy Coconut Shrimp (Printable)

Golden fried shrimp in a crispy coconut crust paired with zesty sweet chili dipping sauce.

# What You'll Need:

→ Shrimp Preparation

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

→ Breading Station

04 - 1/2 cup all-purpose flour
05 - 2 large eggs, beaten
06 - 3/4 cup unsweetened shredded coconut
07 - 3/4 cup panko breadcrumbs

→ Frying Medium

08 - Vegetable oil for deep frying

→ Sweet Chili Dipping Sauce

09 - 1/2 cup Thai sweet chili sauce
10 - 1 tbsp fresh lime juice
11 - 1 tsp soy sauce

# How-To Steps:

01 - Pat the shrimp completely dry with paper towels and season evenly with salt and black pepper.
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 seasoned shrimp in flour, dip into the beaten eggs to coat, then press firmly into the coconut-panko mixture to adhere.
04 - Pour 1 to 2 inches of vegetable oil into a deep skillet or saucepan and heat to 350°F.
05 - Fry the shrimp in batches of 6 to 8 for 2 to 3 minutes, turning once, until golden brown and crispy. Drain on a wire rack.
06 - In a small bowl, whisk together the Thai sweet chili sauce, fresh lime juice, and soy sauce until smooth.
07 - Arrange the crispy coconut shrimp on a serving platter and serve immediately with the dipping sauce on the side.

# Expert Suggestions:

01 -
  • They're crispy on the outside, buttery on the inside, and ready in under 30 minutes from raw shrimp to plate.
  • The sweet chili sauce is so good you'll find yourself dipping everything else into it for weeks.
  • People genuinely believe you spent hours on these, even though you didn't.
02 -
  • Wet shrimp will steam instead of fry, so that drying step isn't optional—it's the whole game.
  • If your breading isn't sticking, your shrimp are too wet or your eggs are too thick; make sure the eggs are beaten smooth and runny enough to coat.
  • Don't skip the thermometer; oil that's too cool makes greasy shrimp, and oil that's too hot burns the outside before the inside cooks.
03 -
  • Make sure your coconut and panko mixture is in a shallow bowl so you can really press and coat each shrimp thoroughly; clumpy breading tastes way better than thin breading.
  • If you don't have panko, regular breadcrumbs work, but panko really does make a noticeable difference in crispiness that's worth seeking out.

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