Crispy Coconut Shrimp Sweet Chili (Printable)
Golden shrimp coated with shredded coconut and panko, paired with a tangy sweet chili sauce.
# What You'll 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 - 2 tbsp milk
07 - 1 cup unsweetened shredded coconut
08 - 1 cup panko breadcrumbs
→ Frying
09 - 2 cups vegetable oil, for frying
→ Sweet Chili Sauce
10 - 1/2 cup sweet chili sauce, store-bought or homemade
11 - 1 tbsp fresh lime juice
12 - 1 tsp chopped fresh cilantro (optional)
# How-To Steps:
01 - Pat the shrimp completely dry using paper towels to ensure proper coating adherence. Season both sides with salt and black pepper, distributing evenly.
02 - Arrange three shallow bowls in a line. Place flour in the first bowl. Whisk eggs and milk together in the second bowl until well combined. Mix shredded coconut and panko breadcrumbs in the third bowl.
03 - Working with one shrimp at a time, dredge in flour and shake off excess. Dip into the egg mixture, allowing excess to drip off. Press firmly into the coconut-panko mixture, ensuring an even, thick coating adheres to all sides.
04 - Pour vegetable oil into a deep skillet or saucepan. Heat over medium-high heat until the temperature reaches 350°F. Maintain this temperature throughout frying for optimal crispiness.
05 - Add shrimp in small batches to avoid overcrowding and temperature drop. Fry for 2 to 3 minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
06 - Combine sweet chili sauce and fresh lime juice in a small mixing bowl. Stir in chopped cilantro if desired. Adjust lime juice to taste for desired tanginess.
07 - Arrange crispy coconut shrimp on a serving platter. Serve hot while the coating remains crunchy, accompanied by the sweet chili sauce for dipping.
# Expert Advice:
01 -
- The combination of sweet coconut and savory shrimp creates that perfect restaurant-quality crunch at home
- The sweet chili sauce cuts through the richness and makes every bite addictive
02 -
- Overcrowding the pan drops oil temperature fast. Fry in batches and keep finished shrimp warm in a 200°F oven.
- Pressing the coconut mixture onto the shrimp is crucial. Gentle but firm pressure ensures it does not fall off during frying.
03 -
- Add a pinch of cayenne to the coconut mixture if you like heat
- Leftover shrimp (if there are any) reheat beautifully in a 180°C oven for 5 minutes