Crispy Coconut Shrimp with Sweet Chili Dipping Sauce

Ingredients

For the Coconut Shrimp

• 1 lb (450 g) large shrimp, peeled and deveined (tails on)

• ½ cup all-purpose flour

• 2 large eggs

• 1 cup shredded coconut (unsweetened or lightly sweetened)

• ½ cup panko breadcrumbs

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp garlic powder

• Vegetable oil, for frying

• Fresh parsley, finely chopped (for garnish)

• Lime wedges, for serving

For the Sweet Chili Dipping Sauce

• ½ cup sweet chili sauce

• 1 tbsp soy sauce

• 1 tbsp honey

• 1 tsp sesame oil

• ½ tsp chili flakes (optional)

• 1 tsp sesame seeds (for garnish)

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Instructions

Step 1: Prepare the Shrimp

1. Rinse the shrimp and pat them completely dry with paper towels.

2. Season lightly with salt and pepper.

Step 2: Set Up the Breading Station

1. Place the flour in one shallow bowl.

2. In a second bowl, beat the eggs until smooth.

3. In a third bowl, mix shredded coconut, panko breadcrumbs, paprika, and garlic powder.

Step 3: Coat the Shrimp

1. Dredge each shrimp in flour, shaking off excess.

2. Dip into the beaten eggs, fully coating.

3. Press firmly into the coconut-panko mixture until well covered.

4. Place coated shrimp on a tray and rest for 5–10 minutes (helps the coating stick).

Step 4: Fry the Shrimp

1. Heat oil in a deep pan to 350°F (175°C).

2. Fry shrimp in small batches for 2–3 minutes per side, until golden brown and crispy.

3. Remove and drain on paper towels.

Step 5: Make the Dipping Sauce

1. In a small bowl, whisk together sweet chili sauce, soy sauce, honey, sesame oil, and chili flakes.

2. Sprinkle with sesame seeds and chopped parsley.

Step 6: Serve

• Arrange the crispy coconut shrimp on a wooden board or plate.

• Garnish with parsley and lime wedges.

• Serve warm with the dipping sauce in the center.

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Tips

• For extra crunch, use coarse shredded coconut.

• If baking: bake at 400°F (200°C) for 15–18 minutes, flipping once.

• Air fryer option: cook at 375°F (190°C) for 8–10 minutes.