Crispy Coconut Shrimp Sweet (Printable)

Succulent shrimp coated in crunchy coconut, fried golden, served with tangy sweet chili sauce.

# Ingredient List:

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

→ Frying

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

→ Sweet Chili Dipping Sauce

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

# Steps:

01 - Pat shrimp dry and evenly season with salt and black pepper.
02 - Arrange three shallow bowls containing flour, beaten eggs, and a mixture of shredded coconut with panko breadcrumbs respectively.
03 - Dredge each shrimp in flour, dip into beaten eggs, then coat thoroughly with the coconut and panko mixture.
04 - Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C), maintaining a depth of 1–2 inches.
05 - Fry shrimp in batches of 6 to 8 for 2 to 3 minutes, turning once until golden brown and crisp. Remove and drain on a wire rack or paper towels.
06 - Whisk together sweet chili sauce, lime juice, and soy sauce in a small bowl until combined.
07 - Present crispy coconut shrimp hot with the sweet chili dipping sauce on the side.

# Expert Tips:

01 -
  • The coconut and panko create a shell so crispy it actually crackles when you bite into it.
  • Everything comes together in half an hour, making it perfect for last minute guests or weeknight indulgence.
  • The sweet chili sauce is bright and tangy enough to cut through the richness without overpowering the shrimp.
02 -
  • Dry shrimp thoroughly or the coating will slip off during frying, leaving you with bare patches.
  • Keep the oil at a steady 350°F because too cool and they absorb grease, too hot and the coconut burns before the shrimp cook through.
  • Fry in small batches even if it feels slow, crowding the pan drops the temperature and ruins the texture.
03 -
  • Use a spider strainer or slotted spoon to flip and remove shrimp so you don't splash hot oil.
  • Let the coated shrimp rest on a plate for five minutes before frying to help the breading set and stick better.
  • If you are nervous about frying, start with just two or three shrimp to get a feel for the timing and temperature.

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