Fried Coconut Shrimp (Printable)

Golden coconut-crusted shrimp fried until crispy, served with zesty sweet chili lime dipping sauce

# What You’ll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined, tails on

→ Breading Station

02 - 2/3 cup all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 large eggs
06 - 1/2 cup milk
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs

→ Frying

09 - Vegetable oil for frying

→ Dipping Sauce

10 - 1/3 cup sweet chili sauce
11 - 1 tbsp fresh lime juice

# Directions:

01 - Pat shrimp completely dry with paper towels to ensure breading adheres properly. Set aside while preparing coating stations.
02 - Arrange three shallow bowls: first with flour, salt, and pepper mixed together; second with whisked eggs and milk; third with shredded coconut and panko breadcrumbs combined.
03 - Dredge each shrimp in flour mixture, shaking off excess. Dip into egg wash, allowing excess to drip off. Press firmly into coconut-panko mixture, ensuring complete coverage.
04 - Pour 1 inch vegetable oil into deep skillet. Heat to 350°F, maintaining temperature throughout frying process.
05 - Fry shrimp in batches without overcrowding, 2-3 minutes per side until golden brown and opaque throughout. Remove with slotted spoon and drain on paper towels.
06 - Whisk sweet chili sauce with fresh lime juice in small bowl until smooth and well combined.
07 - Arrange hot shrimp on serving platter with dipping sauce alongside. Best enjoyed while crispy and warm.

# Expert Suggestions:

01 -
  • The combination of crispy panko and sweet coconut creates layers of texture that make every bite exciting
  • These shrimp come together in under 30 minutes but taste like something from a high-end restaurant
  • The dipping sauce cuts through the richness perfectly, balancing sweet and tangy flavors
02 -
  • Dry shrimp are crucial, any water droplets will cause dangerous splattering and prevent coating from sticking
  • Press the coconut mixture firmly onto each shrimp, otherwise it will fall off during frying
  • Let your oil come back to temperature between batches or later shrimp will turn out soggy
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from becoming a breaded mess
  • A digital thermometer takes the guesswork out of oil temperature
  • Leftovers reheat surprisingly well in a 375°F oven for 5-7 minutes

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