Crispy Coconut Shrimp Delight (Printable)

Tender shrimp coated with coconut-panko, fried crispy and served with zesty sweet chili sauce.

# What You 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 - 2 tbsp water
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs

→ Frying

09 - 2 cups vegetable oil

→ Sweet Chili Sauce

10 - 1/2 cup store-bought 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 and season evenly with salt and black pepper.
02 - Arrange three shallow bowls: fill the first with flour, beat eggs and water in the second, and combine shredded coconut with panko breadcrumbs in the third.
03 - Dredge each shrimp in flour, shake off excess, dip into the egg mixture, then press into the coconut-panko blend to coat thoroughly.
04 - Warm vegetable oil in a deep skillet or saucepan to 350°F.
05 - Fry shrimp in batches for 1–2 minutes per side until golden brown and crispy, avoiding overcrowding. Remove with slotted spoon and drain on paper towels.
06 - Combine sweet chili sauce, lime juice, and cilantro if using, stirring well.
07 - Present the crispy coconut shrimp hot alongside the sweet chili sauce.

# Expert Tips:

01 -
  • The coconut and panko create a crust so crispy it stays crunchy even after sitting for a few minutes.
  • It looks fancy enough for guests but comes together in less than half an hour.
  • The sweet chili sauce with lime is bright and tangy, cutting through the richness perfectly.
  • You can bake them instead of frying and still get that satisfying crunch.
02 -
  • Dry the shrimp thoroughly before breading or the coating will slip off in the oil.
  • Don't let the oil get too hot or the coconut will burn before the shrimp cooks through.
  • Fry in small batches so the temperature stays consistent and the shrimp cook evenly.
  • If baking, use a wire rack so air circulates and the bottoms don't get soggy.
03 -
  • Press the coconut mixture onto the shrimp firmly so it doesn't fall off in the oil.
  • Let the oil come back to temperature between batches or the coating won't crisp properly.
  • Make the sauce ahead and keep it in the fridge, it tastes even better after the flavors sit together.
  • If reheating leftovers, use the oven or air fryer to bring back the crunch.

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