Crispy Coconut Shrimp Delight (Printable version)
Golden fried shrimp with a crunchy coconut-panko crust and a sweet chili lime sauce.
# Ingredient List:
→ Shrimp
01 - 1 lb large raw shrimp, peeled and deveined, tails on
→ Breading
02 - ½ cup all-purpose flour
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 2 large eggs
06 - ¼ cup milk
07 - 1 cup unsweetened shredded coconut
08 - ½ cup panko breadcrumbs
→ Frying
09 - 2 cups vegetable oil for frying
→ Dipping Sauce
10 - ¼ cup sweet chili sauce
11 - 1 tbsp lime juice
12 - 1 tsp honey
# How to Make It:
01 - Pat shrimp dry thoroughly with paper towels.
02 - Combine flour, salt, and black pepper in a shallow bowl.
03 - Whisk eggs and milk together in a separate bowl until smooth.
04 - Mix shredded coconut and panko breadcrumbs in a third bowl.
05 - Dredge each shrimp first in the flour mixture, then dip into the egg wash, and finally press into the coconut-panko mixture to coat evenly.
06 - Heat vegetable oil in a deep skillet or saucepan to 350°F (180°C).
07 - Fry shrimp in batches for 2 to 3 minutes per side until golden and crispy, avoiding overcrowding the pan.
08 - Remove shrimp with a slotted spoon and place on paper towels to drain excess oil.
09 - Whisk sweet chili sauce, lime juice, and honey together in a small bowl until combined.
10 - Serve shrimp hot accompanied by the prepared dipping sauce.
# Expert Suggestions:
01 -
- It’s like sharing a secret for perfect crispy shrimp that stay juicy inside
- The coconut and panko crust adds a crunch that feels special without extra fuss
02 -
- Patting the shrimp dry is essential before breading to avoid soggy crusts
- Maintaining oil temperature ensures shrimp cook crisp and golden without absorbing excess oil
03 -
- Use a thermometer to keep the oil temperature steady at 180°C for perfect frying
- Press the coconut-panko firmly so it stays intact through frying and serving