Crispy Coconut Shrimp Sauce (Printable)

Juicy shrimp coated in crunchy coconut and fried golden, served with tangy sweet chili sauce.

# What You Need:

→ 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 - 1 cup unsweetened shredded coconut
07 - 1 cup panko breadcrumbs

→ Frying

08 - Vegetable oil, for frying

→ Sweet Chili Sauce

09 - 1/2 cup Thai sweet chili sauce
10 - 1 tbsp lime juice
11 - 1 tsp chopped fresh cilantro (optional)

# Steps:

01 - Pat shrimp dry with paper towels and season evenly with salt and black pepper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
03 - Dredge each shrimp in flour, dip into eggs, then coat thoroughly with coconut and panko mixture.
04 - Heat 1 to 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
05 - Fry shrimp in batches for 2–3 minutes per side until golden and crisp, avoiding overcrowding the pan.
06 - Remove shrimp with a slotted spoon and drain on paper towels.
07 - In a small bowl, combine Thai sweet chili sauce with lime juice and cilantro if desired.
08 - Serve the crispy shrimp hot accompanied by the sweet chili dipping sauce.

# Expert Advice:

01 -
  • The coconut crust stays crunchy for minutes after frying, giving you that textural contrast that makes you crave another bite.
  • It comes together in under 30 minutes with zero fancy techniques, just basic breading and a hot pan.
  • The sweet chili sauce with a squeeze of lime transforms the whole thing from simple appetizer into something guests actually remember.
02 -
  • Don't let the oil temperature drop below 340°F or the coating will absorb oil instead of frying; use a thermometer and adjust the heat as you work.
  • The shrimp will seize up and tighten if overcooked, so 2 to 3 minutes per side is really the limit even if they look pale—they continue cooking after you pull them out.
03 -
  • Freeze the breaded shrimp on a sheet pan for an hour before frying if you're prepping ahead—they'll hold their coating better and fry up crispier.
  • Save your leftover coconut-panko mixture in an airtight container for a week; it makes an incredible crust for fish or chicken too.

Return