Crispy Coconut Shrimp Delight (Printable)

Juicy shrimp coated in coconut flakes, fried to crispy perfection, paired with a sweet chili dipping sauce.

# What You'll Need:

→ Shrimp

01 - 1 lb large raw shrimp, peeled and deveined, tails on (about 24 pieces)
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 panko breadcrumbs
08 - 3/4 cup unsweetened shredded coconut

→ Frying

09 - 2 cups vegetable oil, for frying

→ Sweet Chili Dip

10 - 1/2 cup Thai sweet chili sauce
11 - 1 tbsp lime juice
12 - 1 tsp finely chopped fresh cilantro (optional)

# How-To Steps:

01 - Pat shrimp dry with paper towels and season evenly with salt and black pepper.
02 - Place flour in one shallow bowl, whisk eggs with milk in a second, and mix panko breadcrumbs with shredded coconut in a third bowl.
03 - Dredge each shrimp in flour, shake off excess, dip into egg mixture, then press firmly into the panko-coconut blend to fully coat.
04 - Warm vegetable oil in a deep skillet or saucepan to 350°F (180°C) for frying.
05 - Cook shrimp in batches for 2 to 3 minutes until golden brown and crisp; avoid overcrowding the pan.
06 - Remove fried shrimp with a slotted spoon and drain on paper towels.
07 - Combine sweet chili sauce, lime juice, and cilantro in a small bowl.
08 - Present shrimp immediately with sweet chili dip on the side.

# Expert Advice:

01 -
  • They're ready in 30 minutes, which means you can go from thinking about dinner to actually eating it without the stress.
  • The coconut-panko crust stays crispy for a solid 15 minutes even after cooking, so you're not fighting a soggy appetizer.
  • That sweet chili dip tastes homemade but requires literally two minutes of stirring, no cooking required.
  • People always assume you spent way more time than you actually did on these.
02 -
  • If your shrimp are wet when you start coating them, your breading will slip off in the oil—this is the number one reason for disappointing results, so embrace those paper towels.
  • Don't skip the thermometer for oil temperature; if it's too cool, they'll absorb oil and taste greasy, and if it's too hot, the outside burns before the shrimp cooks through.
  • The panko-coconut mixture works best if you mix it just before dredging because once it gets even slightly damp from air moisture, it stops sticking as well.
03 -
  • Keep your oil at temperature by frying in smaller batches rather than trying to do them all at once—a temperature drop means greasy shrimp, and nobody wants that.
  • Toast your panko-coconut mixture in a dry skillet for a minute before mixing if you want extra depth and color; it makes them look and taste more restaurant-quality.

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