Crispy Coconut Shrimp Sweet Chili

The first time I made coconut shrimp was for a summer pool party, and I completely underestimated how quickly they would disappear. Guests were hovering around the kitchen island before I even finished frying the last batch. Now they are my guaranteed crowd-pleaser for any gathering.

Last New Year's Eve, my sister insisted I make these instead of the usual cheese board. She ended up texting me at midnight asking for the recipe because her husband kept talking about them. Now it is officially our holiday tradition.

Ingredients

• 1 lb large raw shrimp: Keep the tails on for easy dipping and a pretty presentation. Pat them completely dry or the coating will not stick properly.
• 1/2 tsp salt and 1/4 tsp black pepper: A simple seasoning that enhances the natural sweetness of the shrimp without overpowering the coconut.
• 2/3 cup all-purpose flour: The first layer that helps the egg adhere. I have tried skipping this step and the coating falls right off in the oil.
• 2 large eggs: Beat them until completely smooth for even coverage. Cold eggs work better than room temperature for this.
• 1 cup unsweetened shredded coconut: Sweetened coconut will burn too quickly, so stick to unsweetened for the best golden color.
• 1 cup panko breadcrumbs: Japanese breadcrumbs create the lightest, crunchiest coating. Regular breadcrumbs make the shrimp too dense.
• 2 cups vegetable oil: Canola, peanut, or vegetable oil all work perfectly. You need enough depth so the shrimp float freely.
• 1/2 cup Thai sweet chili sauce: This is the base of your dipping sauce. Look for a brand with real chili pieces for the best texture.
• 1 tbsp fresh lime juice: Cuts the sweetness and adds brightness. Bottled juice works in a pinch but fresh is noticeably better.
• 1 tsp chopped fresh cilantro: Optional but adds such a lovely fresh note. Skip it only if you are one of those people who think cilantro tastes like soap.

Instructions

Season the shrimp:

Pat each shrimp completely dry with paper towels, then sprinkle with salt and pepper. This step is crucial because moisture prevents the coating from adhering properly.

Set up your dipping station:

Arrange three shallow bowls in a row with flour first, beaten eggs second, and the coconut-panko mixture third. This assembly line approach keeps the process organized and mess-free.

Coat each shrimp:

Dredge one shrimp in flour, shaking off excess, dip it in egg to coat completely, then press it firmly into the coconut mixture until thickly covered on all sides.

Heat the oil:

Pour oil into a deep skillet and heat to 350 degrees. I use a kitchen thermometer because oil that is too cool makes soggy shrimp while oil that is too hot burns the coconut before the shrimp cooks through.

Fry to golden perfection:

Cook shrimp in batches of six or eight for two to three minutes per side. Watch closely the coconut goes from golden to burned very quickly in the last thirty seconds.

Drain and rest:

Transfer cooked shrimp to a paper towel-lined baking sheet. Let them rest for a minute before serving so the coating has time to crisp up even more.

Make the dipping sauce:

Whisk sweet chili sauce with fresh lime juice until smooth. Stir in cilantro right before serving so it stays vibrant and fresh.

Save

These shrimp became part of my engagement story when my now-husband cooked them for me on our third date. He had never fried anything before and called me three times for advice, but they turned out perfect.

Making Them Ahead

You can bread the shrimp up to four hours ahead and keep them refrigerated on a parchment-lined baking sheet. Do not stack them or the coating will stick together. Fry them just before serving for the crispiest result.

Baked Option

Arrange coated shrimp on a parchment-lined baking sheet and spray generously with cooking oil spray. Bake at 425 degrees for twelve to fifteen minutes, flipping halfway through. They will not be quite as crunchy as fried but are still delicious.

Serving Suggestions

These work beautifully as an appetizer or as part of a tropical themed dinner. I love serving them with grilled pineapple skewers and a crisp cabbage slaw to balance the richness.

• Set up a dipping station with the sauce in a small bowl surrounded by extra lime wedges
• Keep fried shrimp warm in a 200 degree oven while you finish remaining batches
• Double the recipe for a crowd because they disappear faster than you expect

Save

Whether for a party or a Tuesday night treat, these shrimp bring a little tropical vacation to your table. Enjoy every crispy, coconutty bite.

Recipe Questions & Answers

→ How do you achieve a crispy coating on shrimp?

Press shrimp firmly into a mixture of shredded coconut and panko after dredging in flour and egg to ensure an even, crunchy coating when fried or baked.

→ Can I bake the shrimp instead of frying?

Yes, arrange 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 for even crispness.

→ What variations can enhance the sweet chili sauce?

Adding fresh lime juice brightens the sauce, while chopped cilantro lends a fresh herbal note. Adjust to taste for balance.

→ Are there gluten-free options for the coating?

Substitute all-purpose flour and panko with gluten-free flour and breadcrumbs to accommodate dietary needs without sacrificing texture.

→ What drinks pair well with coconut shrimp?

Crisp white wines like Sauvignon Blanc or a light lager complement the golden, crunchy shrimp and tangy sauce beautifully.