Crispy Coconut Shrimp Sweet Chili (Print version)
Golden shrimp coated in crispy coconut and panko, paired with a zesty sweet chili sauce. Easy 35-minute appetizer.
# What you'll need:
→ For the Shrimp
01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup unsweetened shredded coconut
07 - 1 cup panko breadcrumbs
08 - Vegetable oil for frying
→ For the Sweet Chili Sauce
09 - 1/2 cup store-bought sweet chili sauce
10 - 1 tablespoon fresh lime juice
11 - 1 teaspoon fresh cilantro, finely chopped
# How to make it:
01 - Pat the shrimp dry with paper towels and season evenly with salt and black pepper.
02 - Arrange three shallow bowls in a row: fill the first with flour, the second with beaten eggs, and the third with a mixture of shredded coconut and panko breadcrumbs combined together.
03 - Working with one shrimp at a time, dredge in flour until fully coated, then dip in egg mixture, and finally coat thoroughly with the coconut-panko mixture. Press gently to ensure the coating adheres properly.
04 - Pour approximately 1 inch of vegetable oil into a large skillet and heat over medium-high heat until it reaches 350°F.
05 - Working in batches to avoid overcrowding, fry the shrimp for 2 to 3 minutes per side until golden brown and crispy. Do not fry more than half a skillet's capacity at once.
06 - Using a slotted spoon, remove the fried shrimp and transfer to paper towels to drain excess oil.
07 - In a small bowl, combine the sweet chili sauce, fresh lime juice, and cilantro if using. Stir until well blended.
08 - Arrange the crispy coconut shrimp on a serving platter and present the sweet chili sauce in a small bowl alongside for dipping. Serve immediately while hot.
# Expert suggestions:
01 -
- The double-coating technique creates a protective shell that keeps the shrimp perfectly juicy inside while the exterior gets impossibly crispy.
- You can prepare everything in advance and fry just before guests arrive, making you look like a culinary magician without the last-minute stress.
02 -
- The oil temperature is absolutely critical - too hot and the coating burns before the shrimp cooks, too cool and they become greasy and soggy.
- I learned the hard way that overcrowding the pan causes the temperature to drop dramatically, resulting in sad, oily shrimp instead of crispy ones.
03 -
- If the coconut starts browning too quickly while frying, reduce your heat slightly and add a bit more panko to your remaining coating mixture.
- A splash of coconut milk in the egg mixture creates an extra layer of flavor that makes people wonder what your secret ingredient is.