Crispy Coconut Shrimp Sweet Chili

The smell of coconut hitting hot oil still takes me back to my friend Maras tropical-themed birthday party. She made these crispy coconut shrimp, and I ended up parked by the stove eating them as fast as they came out of the pan. That night I learned why people have these at parties. They disappear before they even make it to the serving platter.

Last summer I made these for a backyard gathering and my brother-in-law, who claims to hate coconut, ate seven before asking what the coating was. I just watched him grab another and said nothing. Sometimes food speaks louder than preconceived notions.

Ingredients

• 500 g large raw shrimp: Tails on make them easier to handle and look gorgeous on the platter. Pat them completely dry or the coating slides right off.
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the coconut shine through.
• 70 g all-purpose flour: The first layer that helps everything stick. Season it with a pinch of salt too.
• 2 large eggs and 2 tbsp milk: Whisk these together until smooth for the perfect adhesive layer.
• 80 g unsweetened shredded coconut: Sweetened coconut burns too fast. Unsweetened gives you that golden crunch without turning bitter.
• 60 g panko breadcrumbs: Japanese breadcrumbs create that lighter-than-air crunch regular crumbs cannot match.
• 500 ml vegetable oil: You need enough depth so shrimp swim freely. Canola works great too.
• 120 ml sweet chili sauce: Store-bought is fine, but the lime juice transforms it into something restaurant-worthy.
• 1 tbsp fresh lime juice and 1 tsp chopped cilantro: These brighten the sauce and cut through the fried richness.

Instructions

Prep your shrimp properly:

Pat each shrimp completely dry with paper towels. This is the step most people rush, but wet shrimp means soggy coating. Season both sides with salt and pepper.

Set up your coating station:

Line up three shallow bowls. Flour goes in the first, whisked eggs and milk in the second, and coconut mixed with panko in the third. Keep one hand dry for flour and one hand wet for eggs to avoid coating your fingers in batter.

Coat each shrimp thoroughly:

Dredge shrimp in flour and shake off excess. Dip into egg mixture, letting extra drip off. Press firmly into coconut-panko mixture, really working it into all the crevices. Place on a clean plate while you finish the rest.

Heat oil to the right temperature:

Pour oil into a deep skillet and heat over medium-high until it reaches 180°C or 350°F. If you do not have a thermometer, drop in a pinch of coating. It should sizzle immediately and rise to the top.

Fry in batches:

Carefully lower shrimp into hot oil. Do not crowd the pan or the temperature drops and you get greasy shrimp. Fry 2 to 3 minutes per side until deep golden brown. Transfer to a paper towel-lined plate.

Make the dipping sauce:

Whisk sweet chili sauce with fresh lime juice. Stir in cilantro if you are using it. The acidity balances the sweet and pairs perfectly with the coconut.

Serve them hot:

Arrange shrimp on a platter with the sauce in a small bowl. Watch how fast they disappear.

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These became my go-to dinner party appetizer after that first Mara night. There is something satisfying about serving something that makes people pause and really savor each bite. Plus, the hands-on prep work feels like cooking with friends even when I am alone in the kitchen.

Making This Healthier

I discovered by accident that these bake beautifully when I ran out of oil one night. Place coated shrimp on a wire rack over a baking sheet at 220°C for 12 to 15 minutes, turning halfway. The texture difference is minimal and my jeans definitely thank me.

Wine Pairing Magic

A crisp Riesling cuts through the coconut coating while echoing the sweet notes in the chili sauce. Sauvignon Blanc works beautifully too. The acid and sweetness balance creates that restaurant-quality tasting experience at home.

Make-Ahead Tips

You can bread the shrimp up to 4 hours ahead. Keep them refrigerated on a parchment-lined baking sheet covered loosely with plastic wrap. They fry up perfectly from cold. The sweet chili sauce can be mixed a day in advance and actually gets better as flavors meld.

• Set up your station with bowls right next to the stove for efficient transfer
• Keep a paper towel-lined cooling rack ready for draining
• Double the sauce recipe because people always want more

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These coconut shrimp have become my secret weapon for gatherings. Simple enough for a Tuesday dinner but impressive enough for any celebration. Enjoy every crunchy bite.

Recipe Questions & Answers

→ What type of shrimp works best for this dish?

Large, raw shrimp peeled and deveined with tails left on work best for a firm texture and easy handling during breading and frying.

→ How do I achieve a crispy coating?

Use a combination of shredded coconut and panko crumbs for the breading and make sure to press the mixture firmly onto the shrimp before frying.

→ Can I bake the shrimp instead of frying?

Yes, baking at 220°C (425°F) on a wire rack for 12–15 minutes yields a lighter but still crispy alternative.

→ What is a good dipping sauce pairing?

A sweet chili sauce combined with fresh lime juice and optional cilantro adds a tangy and fresh contrast to the crunchy shrimp coating.

→ How to prevent soggy shrimp after frying?

Drain fried shrimp on paper towels to absorb excess oil and maintain crispiness before serving.

→ Can the breading be spiced for more heat?

Yes, adding a pinch of cayenne pepper to the breading mixture enhances heat without overpowering the dish.