Crispy Coconut Shrimp Sweet Chili (Printer-friendly)
Crunchy shrimp coated in coconut and panko, paired with tangy sweet chili sauce—ideal for sharing.
# What You'll 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
04 - 2/3 cup all-purpose flour
05 - 2 large eggs
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
# Directions:
01 - Pat shrimp thoroughly dry with paper towels, then season evenly with salt and black pepper.
02 - Arrange three shallow bowls: place flour in the first, beat eggs in the second, and combine shredded coconut with panko breadcrumbs in the third.
03 - Dredge each shrimp in flour, shaking off excess. Dip into beaten eggs, then press firmly into coconut-panko mixture, ensuring thick, even coating on all sides.
04 - Pour vegetable oil into deep skillet or saucepan and heat to 350°F, maintaining temperature throughout frying.
05 - Fry shrimp in small batches for 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 fresh lime juice in small bowl. Fold in chopped cilantro if desired.
07 - Arrange crispy shrimp on platter and serve immediately with sweet chili sauce for dipping.
# Expert Advice:
01 -
- The combination of coconut and panko creates an incredibly crunchy exterior that stays crisp even after sitting out
- Sweet chili sauce with lime adds the perfect balance of tangy sweetness to cut through the rich coating
- They come together in just 35 minutes but taste like something from a high-end restaurant
02 -
- Overcrowding the pan drops the oil temperature dramatically, leading to greasy shrimp with soggy coating
- Letting the coated shrimp sit for ten minutes before frying helps the coating adhere better, so do not rush this step
03 -
- Squeeze excess egg from each shrimp before coating in the coconut mixture to prevent clumping
- Let your oil return to temperature between batches so every shrimp cooks evenly