Crispy Coconut Shrimp Sauce (Printable)
Golden, crunchy shrimp coated in coconut-panko blend, served with a tangy sweet chili dip. Great for easy gatherings.
# 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 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp milk
07 - 1 cup unsweetened shredded coconut
08 - 1 cup panko breadcrumbs
→ Frying
09 - 2 cups vegetable oil
→ Sweet Chili Sauce
10 - 1/2 cup sweet chili sauce
11 - 1 tbsp fresh lime juice
12 - 1 tsp chopped fresh cilantro
# How to Make It:
01 - Pat the shrimp dry with paper towels. Season with salt and pepper.
02 - Arrange three shallow bowls: place flour in the first; whisk eggs and milk in the second; combine shredded coconut and panko in the third.
03 - Dredge each shrimp in flour, shake off excess, dip into the egg mixture, then coat thoroughly in the coconut-panko mixture, pressing gently to adhere.
04 - Heat oil in a deep skillet or saucepan over medium-high heat to 350°F.
05 - Fry shrimp in batches for 2–3 minutes per side, or until golden brown and crispy. Drain on a paper towel-lined plate.
06 - In a small bowl, mix sweet chili sauce with lime juice and cilantro.
07 - Serve shrimp hot with the sweet chili sauce on the side.
# Expert Advice:
01 -
- That irresistible combination of sweet coconut and savory golden shrimp hits every craving at once
- The sauce comes together in seconds but makes people think you ordered from a restaurant
02 -
- Overcrowding the pan drops oil temperature and makes shrimp soggy instead of crispy
- Letting coated shrimp sit for 5 minutes before frying helps the coating adhere better
03 -
- Use one hand for dry ingredients and one for wet to keep your fingers from getting completely coated
- A pinch of cayenne in the coconut mixture adds a lovely heat that cuts through the sweetness