Crispy Coconut Shrimp (Printable)

Golden fried shrimp with coconut crust and a tangy sweet chili dip, perfect as an appetizer or light meal.

# What You'll Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails on (about 24 pieces)
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 panko breadcrumbs
08 - 3/4 cup unsweetened shredded coconut

→ Frying

09 - 2 cups vegetable oil, for frying

→ Sweet Chili Dip

10 - 1/2 cup Thai sweet chili sauce
11 - 1 tbsp lime juice
12 - 1 tsp finely chopped fresh cilantro (optional)

# How to Make It:

01 - Pat shrimp dry with paper towels, then season evenly with salt and black pepper.
02 - Place flour in the first shallow bowl. In the second, whisk eggs and milk together. Combine panko breadcrumbs and shredded coconut in the third bowl.
03 - Coat each shrimp first in flour, shaking off excess, then dip in the egg mixture, and finally press into the panko-coconut blend until fully covered.
04 - Heat vegetable oil in a deep skillet or saucepan to 350°F (180°C).
05 - Fry shrimp in batches for 2 to 3 minutes each until golden brown and crisp, avoiding overcrowding.
06 - Remove shrimp using a slotted spoon and place on paper towels to drain.
07 - Combine Thai sweet chili sauce, lime juice, and cilantro in a small bowl, mixing well.
08 - Serve crispy coconut shrimp immediately alongside the sweet chili dip.

# Expert Advice:

01 -
  • They're ready in 30 minutes from raw shrimp to plate, making them perfect for impressing guests without a long kitchen stint.
  • That contrast between crispy coconut on the outside and tender shrimp inside is genuinely addictive, and everyone asks for the recipe.
  • The sweet chili dip takes five minutes and makes the whole thing feel fancy even though you're basically frying shrimp in your kitchen.
02 -
  • Wet shrimp and hot oil are enemies; that paper towel drying step is non-negotiable if you want crispy, not sputtering disaster.
  • The panko-coconut mix will start to brown as you work if the oil stays hot, so keep an eye on that coating color in the pan and adjust timing slightly if needed.
03 -
  • If you don't have a deep-fry thermometer, a wooden skewer or wooden chopstick works as a temperature tester—bubbles should form immediately and steadily when you dip it into the oil.
  • Make the sweet chili dip a day ahead if you want to save yourself a step; the lime juice and cilantro actually get more mellow and balanced after sitting overnight.

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