Description
These Crispy Coconut Shrimp with Sweet Chili Sauce are a delightful combination of textures and flavors. Juicy shrimp are coated in a crispy coconut and panko crust, then fried to golden perfection. Served with a sweet chili dipping sauce, they’re perfect as an appetizer, party snack, or even a main dish.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup unsweetened shredded coconut
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying (vegetable or canola)
- 1/2 cup sweet chili sauce (store-bought or homemade)
Instructions
- Set up a breading station with three shallow bowls: one with flour mixed with garlic powder, paprika, salt, and pepper; one with beaten eggs; and one with a mixture of panko breadcrumbs and shredded coconut.
- Pat the shrimp dry with paper towels. Dip each shrimp into the seasoned flour, then the eggs, and finally coat in the panko-coconut mixture. Press gently to ensure the coating sticks.
- Heat about 1 inch of oil in a large skillet over medium-high heat to 350°F (175°C).
- Fry the shrimp in batches, 2-3 minutes per side, until golden brown and crispy. Do not overcrowd the pan.
- Remove the shrimp with a slotted spoon and drain on a plate lined with paper towels.
- Serve immediately with sweet chili sauce for dipping. Garnish with fresh cilantro or lime zest if desired.
Notes
- For a sweeter coating, use sweetened shredded coconut.
- To bake instead of fry, place the shrimp on a parchment-lined baking sheet, spray lightly with cooking oil, and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- Leftovers can be stored in the refrigerator for up to 2 days or frozen for up to 1 month. Reheat in the oven for the best results.
- For extra crunch, add 1/4 cup finely chopped nuts (like macadamia or cashews) to the panko-coconut mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes