Crispy Coconut Shrimp Chili (Printable)
Golden shrimp coated in coconut flakes paired with tangy sweet chili sauce for a crunchy delight.
# Ingredient List:
→ Shrimp
01 - 1 lb large raw shrimp, peeled and deveined, tails on
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Breading
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 cup panko breadcrumbs
07 - 1 cup unsweetened shredded coconut
→ Frying
08 - Vegetable oil for frying
→ Sweet Chili Sauce
09 - 1/2 cup sweet chili sauce
10 - 1 tbsp lime juice
11 - 1 tsp chopped fresh cilantro
# Steps:
01 - Pat shrimp completely dry with paper towels. Season evenly with salt and black pepper on both sides.
02 - Set up three shallow bowls: place flour in the first, beat eggs in the second, and mix panko with shredded coconut in the third.
03 - Dredge each shrimp in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into panko-coconut mixture, ensuring complete coverage.
04 - In a large skillet or deep saucepan, add vegetable oil to a depth of 2 inches. Heat to 350°F, monitoring with a thermometer.
05 - Fry shrimp in batches, being careful not to overcrowd the pan. Cook for 2–3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
06 - In a small bowl, whisk together sweet chili sauce, lime juice, and chopped cilantro until well combined.
07 - Arrange crispy coconut shrimp on a serving platter. Serve hot alongside the sweet chili dipping sauce.
# Expert Advice:
01 -
- The coconut creates this incredible shatteringly crispy exterior that somehow stays light, not heavy like some fried foods can be
- They come together faster than youd think, and people will assume you spent way more effort on them than you actually did
02 -
- Overcrowding the pan drops the oil temperature fast, so fry no more than 6 to 8 shrimp at a time
- The difference between perfect and burnt coconut is about 30 seconds, so stay right by the stove and watch closely
03 -
- Use jumbo shrimp if you can find them, they stay juicier and feel more special
- Sprinkle a little flaky sea salt over the hot shrimp right after frying for a restaurant-quality finish