Crispy Coconut Shrimp with Sweet Chili Dipping Sauce
Ingredients
For the Coconut Shrimp
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1 lb (450 g) large shrimp, peeled and deveined (tails on)
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½ cup all-purpose flour
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2 large eggs
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1 cup shredded coconut (unsweetened or lightly sweetened)
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½ cup panko breadcrumbs
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika
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½ tsp garlic powder
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Vegetable oil, for frying
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Fresh parsley, finely chopped (for garnish)
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Lime wedges, for serving
For the Sweet Chili Dipping Sauce
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½ cup sweet chili sauce
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1 tbsp soy sauce
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1 tbsp honey
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1 tsp sesame oil
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½ tsp chili flakes (optional)
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1 tsp sesame seeds (for garnish)
Instructions
Step 1: Prepare the Shrimp
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Rinse the shrimp and pat them completely dry with paper towels.
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Season lightly with salt and pepper.
Step 2: Set Up the Breading Station
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Place the flour in one shallow bowl.
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In a second bowl, beat the eggs until smooth.
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In a third bowl, mix shredded coconut, panko breadcrumbs, paprika, and garlic powder.
Step 3: Coat the Shrimp
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Dredge each shrimp in flour, shaking off excess.
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Dip into the beaten eggs, fully coating.
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Press firmly into the coconut-panko mixture until well covered.
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Place coated shrimp on a tray and rest for 5–10 minutes (helps the coating stick).
Step 4: Fry the Shrimp
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Heat oil in a deep pan to 350°F (175°C).
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Fry shrimp in small batches for 2–3 minutes per side, until golden brown and crispy.
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Remove and drain on paper towels.
Step 5: Make the Dipping Sauce
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In a small bowl, whisk together sweet chili sauce, soy sauce, honey, sesame oil, and chili flakes.
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Sprinkle with sesame seeds and chopped parsley.
Step 6: Serve
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Arrange the crispy coconut shrimp on a wooden board or plate.
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Garnish with parsley and lime wedges.
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Serve warm with the dipping sauce in the center.
Tips
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For extra crunch, use coarse shredded coconut.
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If baking: bake at 400°F (200°C) for 15–18 minutes, flipping once.
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Air fryer option: cook at 375°F (190°C) for 8–10 minutes.