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Plate of crispy coconut shrimp served with a bowl of sweet chili dipping sauce.

Crispy Coconut Shrimp with Sweet Chili Dipping Sauce

A quick and simple recipe for crispy coconut shrimp paired with a sweet chili dipping sauce that's perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1 pound large or extra large shrimp, peeled and deveined, tails on Good shrimp should smell clean and mild.
  • 1 cup all purpose flour For the first coating layer.
  • 2 large eggs Whisked with a splash of water.
  • 1 cup shredded coconut Sweetened or unsweetened both work; sweetened gives more caramelized edges.
  • 1 cup panko breadcrumbs For extra crispiness.
  • 1 teaspoon salt To season the flour.
  • 1 teaspoon black pepper To season the flour.
  • 1 teaspoon garlic powder Optional; for additional flavor.
  • 1 cup oil for frying Use neutral oil like canola or vegetable.
  • 1/2 cup sweet chili sauce Store bought or homemade; optional lime juice and pinch of salt can enhance.
  • 1 lime optional Highly recommended for the dipping sauce.

Method
 

Preparation
  1. Pat the shrimp dry with paper towels to ensure the coating sticks.
  2. Set up three bowls: one with flour seasoned with salt, pepper, and garlic powder; one with whisked eggs; and one with a mixture of shredded coconut and panko breadcrumbs.
  3. Coat each shrimp first in flour, then dip in egg, and finally coat with the coconut-panko mixture, pressing gently to ensure it sticks.
Cooking
  1. In a skillet, heat about 1 inch of oil over medium heat. Fry the shrimp in batches, ensuring not to crowd the pan.
  2. Cook for about 1 to 2 minutes on each side, or until golden brown. Move the fried shrimp to a rack or paper towels to drain.
Serve
  1. Serve with sweet chili dipping sauce, optionally enhanced with lime juice.

Notes

This dish is best served fresh, but you can coat the shrimp ahead of time and store in the fridge. The dipping sauce can be made days in advance as it tastes better after settling. For reheating, use an oven or air fryer rather than a microwave to retain crispiness.