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Crispy Fried Coconut Shrimp with Best Sweet Chili Dipping Sauce

A plate of golden brown, crispy coconut shrimp served with a small bowl of orange sweet chili dipping sauce.
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Make restaurant-style coconut shrimp at home. This recipe delivers large shrimp coated in a sweet panko and coconut crust, fried until perfectly golden and crunchy. Serve with a simple, tangy sweet chili dipping sauce.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup sweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying
  • For the Dipping Sauce: 1/2 cup sweet chili sauce
  • 1/4 cup mayonnaise
  • 1 teaspoon lime juice

Instructions

  1. Pat the shrimp completely dry using paper towels. This helps the coating stick.
  2. Set up a three-station breading process. Place flour seasoned with salt and pepper in the first shallow dish. Whisk eggs in the second dish. In the third dish, combine the shredded coconut and panko breadcrumbs.
  3. Working one at a time, dredge each shrimp first in the flour mixture, shaking off excess. Dip into the egg wash, allowing excess to drip off. Finally, press firmly into the coconut-panko mixture to coat completely. Place coated shrimp on a baking sheet.
  4. Prepare the dipping sauce by whisking together the sweet chili sauce, mayonnaise, and lime juice in a small bowl. Set aside.
  5. Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  6. Carefully place 4 to 6 shrimp into the hot oil, ensuring you do not overcrowd the pot. Fry for 2 to 3 minutes, turning once, until the coating is deep golden brown and crispy.
  7. Remove the cooked shrimp with a slotted spoon and place them on a wire rack set over a paper towel-lined plate to drain excess oil.
  8. Repeat frying with the remaining shrimp.
  9. Serve the hot, crispy coconut shrimp immediately with the prepared dipping sauce.

Notes

  • For an air fryer version, spray the coated shrimp lightly with cooking spray and air fry at 390°F (200°C) for 8 to 10 minutes, flipping halfway through, until golden.
  • To make a baked version, place coated shrimp on a lightly oiled baking sheet and bake at 400°F (200°C) for 12 to 15 minutes, flipping halfway.
  • If you prefer a creamier sauce, add 1 tablespoon of cream cheese to the dipping sauce mixture.

Nutrition

Find it online: https://frostedfancies.com/best-coconut-shrimp-recipe-crispy-sauce/