Crispy Coconut Shrimp Delight (Printable)
Shrimp with a crispy coconut crust, fried to golden perfection, paired 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 - 2/3 cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp water
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs
→ Frying
09 - 2 cups vegetable oil, for frying
→ Sweet Chili Sauce
10 - 1/2 cup store-bought Thai sweet chili sauce
11 - 1 tbsp lime juice
12 - 1 tsp finely 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: first with flour, second with beaten eggs mixed with water, third with shredded coconut combined with panko breadcrumbs.
03 - Dredge each shrimp in flour, shake off excess, dip into egg mixture, then coat thoroughly with coconut-panko blend, pressing gently to adhere.
04 - Heat vegetable oil in a deep skillet or saucepan to 350°F (180°C).
05 - Fry shrimp in batches for 1 to 2 minutes per side until golden brown and crispy, avoiding overcrowding. Remove with a slotted spoon and drain on paper towels.
06 - Combine Thai sweet chili sauce, lime juice, and cilantro in a small bowl and stir well.
07 - Serve crispy coconut shrimp hot alongside the sweet chili sauce for dipping.
# Expert Advice:
01 -
- They're crispy on the outside, tender inside, and come together in less than thirty minutes, making them perfect when you need to look impressive without the stress.
- The contrast between the crunchy coconut crust and buttery shrimp, balanced with the tangy-sweet sauce, is genuinely addictive.
02 -
- If your shrimp are wet, your coating will slide right off—this is the one non-negotiable step, learned through a sad batch where everything fell apart in the oil.
- Using unsweetened coconut changed everything for me; sweetened coconut tastes like dessert and burns too easily at frying temperature.
03 -
- Keep your oil at a steady temperature by frying in small batches and letting it recover between rounds—rushing this ruins the texture.
- The lime juice in the sauce is non-negotiable; it's the difference between something that tastes flat and something that makes people ask for the recipe.