Crispy Coconut Shrimp Delight (Printable version)
Golden crunchy shrimp with tropical coconut crust and tangy sweet chili sauce accompaniment.
# Ingredient List:
→ Shrimp
01 - 1 lb large raw shrimp, peeled and deveined, tails on (about 24 pieces)
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 panko breadcrumbs
08 - 3/4 cup unsweetened shredded coconut
→ Frying
09 - 2 cups vegetable oil for frying
→ Sweet Chili Dip
10 - 1/2 cup 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: place flour in the first, whisk eggs with milk in the second, and combine panko breadcrumbs with shredded coconut in the third.
03 - Dredge each shrimp in flour, shake off excess, dip into egg mixture, then coat thoroughly with the panko-coconut blend, pressing gently to adhere.
04 - Heat vegetable oil in a deep skillet to 350°F, ensuring sufficient oil depth for frying.
05 - Fry shrimp in batches for 2 to 3 minutes until golden and crisp; avoid overcrowding the pan for even cooking.
06 - Remove using a slotted spoon and drain on paper towels to remove excess oil.
07 - Whisk together sweet chili sauce, lime juice, and cilantro in a small bowl.
08 - Serve shrimp immediately with the sweet chili dip alongside.
# Expert Suggestions:
01 -
- The coconut-panko crust stays impossibly crispy even as the shrimp stays tender inside, a textural magic that feels fancy but takes barely 10 minutes.
- It's naturally impressive enough for guests but casual enough to make on a Tuesday night when you want something special without the effort.
02 -
- If the oil isn't hot enough, you'll end up with breaded shrimp that's more soggy than crispy—it's one of those mistakes you only make once because the result is so obvious.
- Pat the shrimp dry before breading; any water clinging to them will prevent the crust from getting crispy and cause the oil to splatter.
03 -
- For a lighter version that still tastes good, bake the breaded shrimp at 220°C (425°F) on a wire rack for 12–15 minutes, turning halfway through—not quite as crispy as fried, but a solid shortcut when you want to skip the oil.
- Make the dip ahead of time and let it sit in the fridge; the flavors meld and get even better, so you're one less thing to worry about before guests arrive.