Crispy Coconut Shrimp Crunch (Printable)

Golden-fried shrimp with a crunchy coconut coating served alongside tangy sweet chili sauce.

# What You Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails intact
02 - ½ teaspoon salt
03 - ¼ teaspoon ground black pepper

→ Breading

04 - ½ cup all-purpose flour
05 - 2 large eggs, beaten
06 - 1 cup unsweetened shredded coconut
07 - 1 cup panko breadcrumbs

→ Frying

08 - Vegetable oil, 1–2 inches depth for frying

→ Sweet Chili Sauce

09 - ½ cup Thai sweet chili sauce
10 - 1 tablespoon fresh lime juice
11 - 1 teaspoon chopped fresh cilantro (optional)

# How to Make It:

01 - Pat shrimp dry using paper towels, then season evenly with salt and black pepper.
02 - Place flour, beaten eggs, and shredded coconut mixed with panko breadcrumbs each into separate shallow bowls.
03 - Dredge each shrimp first in flour, dip into beaten eggs, and then thoroughly coat in the coconut-panko mixture.
04 - Warm vegetable oil to 350°F (175°C) in a deep skillet or saucepan, maintaining oil depth between 1 and 2 inches.
05 - Carefully fry shrimp in batches for 2 to 3 minutes per side until golden brown and crisp, avoiding overcrowding.
06 - Remove fried shrimp using a slotted spoon and place on paper towels to drain excess oil.
07 - In a small bowl, combine sweet chili sauce, lime juice, and chopped cilantro if desired.
08 - Serve the crispy coconut-coated shrimp hot alongside the prepared sweet chili dipping sauce.

# Expert Tips:

01 -
  • They're legitimately crispy outside and juicy inside—no rubbery shrimp allowed here.
  • The sweet chili sauce hits that perfect balance of sweet, tangy, and a tiny kick that makes you want another bite.
  • They disappear instantly at parties, and no one believes you didn't spend hours on them.
  • The whole thing takes less time than ordering takeout.
02 -
  • If your oil isn't hot enough, the coating will absorb oil instead of crisping—use a thermometer, not just a guess.
  • Don't skip the step of coating right before frying; let the shrimp sit in the breading mixture too long and it'll get soggy from the moisture in the air.
03 -
  • Keep your oil at exactly 350°F—too hot and the coconut burns before the shrimp cooks through; too cool and they get greasy.
  • Use raw shrimp, not pre-cooked, because they'll firm up as they hit the heat and stay plump instead of shrinking to nothing.

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