Crispy Coconut Shrimp (Printable version)

Golden shrimp coated in coconut and panko served with a tangy sweet chili sauce for a perfect snack.

# Ingredient List:

→ 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 for frying

→ Sweet Chili Sauce

10 - 1/2 cup sweet chili sauce, store-bought or homemade
11 - 1 tbsp fresh lime juice
12 - 1 tsp chopped fresh cilantro

# How to Make It:

01 - Pat shrimp dry with paper towels and season evenly with salt and pepper.
02 - Set up three shallow bowls: flour in the first, whisked eggs and milk in the second, combined shredded coconut and panko in the third.
03 - Dredge each shrimp in flour, shake off excess, dip into egg mixture, then press firmly into coconut-panko mixture to adhere coating.
04 - Heat vegetable oil in deep skillet over medium-high heat to 350°F.
05 - Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towel-lined plate.
06 - Whisk together sweet chili sauce, lime juice, and cilantro in small bowl until combined.
07 - Arrange shrimp on platter and serve immediately with sweet chili sauce alongside.

# Expert Suggestions:

01 -
  • The coconut-panko combination creates an incredibly addictive crunch that you cant stop eating
  • Sweet chili sauce cuts through the richness with just the right balance of tangy heat
02 -
  • Patting shrimp completely dry before seasoning is nonnegotiable, or your coating will slide right off
  • Don't skip the pressing step when coating, gentle pressure helps the coconut mixture adhere properly
03 -
  • Use one hand for dry coating and one for wet to avoid the dreaded breading-claw fingers
  • Let fried shrimp rest for just 1 minute before serving so the coating crisps up even more

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