Crispy Coconut Shrimp Chili

The first time I made coconut shrimp was actually by accident—I'd intended to make regular breaded shrimp but grabbed the wrong bag from my pantry. That happy mistake completely changed my appetizer game. The coconut gets this incredible golden crunch while staying slightly sweet inside, and when you pair it with that zingy chili sauce, something magical happens. Now they're the first thing to disappear at every gathering, and I've learned to double the recipe immediately.

Last summer, I made these for my neighbor's rooftop party, and I wish I'd captured the moment everyone took their first bite. The oil was popping, coconut was toasting in the air, and suddenly nobody was talking anymore—just this collective happy chewing and then immediate reaching for seconds. By the time I brought out the dipping sauce, the first batch was already gone. Now whenever I smell coconut frying, I'm instantly back on that roof with fairy lights and people shouting from the kitchen about who gets the last one.

Ingredients

• 500 g (1 lb) large raw shrimp: Keep those tails on—they become little handles for dipping and look gorgeous on the platter
• 1/2 tsp salt and 1/4 tsp black pepper: The only seasoning the shrimp gets before its coconut coat, so don't skip this
• 80 g (2/3 cup) all-purpose flour: This creates the first layer that helps everything else stick to the shrimp
• 2 large eggs and 2 tbsp milk: Whisk these together until completely combined for the best adhesive layer
• 100 g (1 cup) panko breadcrumbs: Japanese-style crumbs give you that lighter, crunchier texture compared to regular breadcrumbs
• 80 g (1 cup) unsweetened shredded coconut: Don't accidentally grab sweetened coconut—these shrimp need the unsweetened kind to avoid burning
• 500 ml (2 cups) vegetable oil: You need enough depth to submerge the shrimp completely for even frying
• 120 ml (1/2 cup) sweet chili sauce: Store-bought works perfectly here—look for the jar with the red chilies visible
• 1 tbsp lime juice: This cuts through the sweetness and adds a bright, fresh element to the sauce
• 1 tsp finely chopped fresh cilantro (optional): Adds a beautiful pop of color and herbal freshness

Instructions

Prep the shrimp:

Pat the shrimp completely dry with paper towels—excess moisture prevents the coating from sticking. Season them generously with salt and pepper, then set up your three shallow bowls in a row: flour in the first, beaten eggs mixed with milk in the second, and the panko-coconut mixture combined in the third.

Coat the shrimp:

Dredge each shrimp first in flour, shaking off the excess, then dip into the egg mixture, letting any extra drip off. Press the shrimp firmly into the coconut-panko mixture, making sure it's thoroughly coated and gently pressing the coating onto each piece.

Fry to perfection:

Heat your oil to 180°C (350°F)—I test it by dropping in a tiny piece of coconut, which should bubble immediately. Fry the shrimp in batches of 5-6 for 2-3 minutes per side until golden brown and cooked through, then remove with a slotted spoon and drain on paper towels.

Make the sauce and serve:

Stir together the sweet chili sauce with fresh lime juice and cilantro while the shrimp drain. Serve everything immediately while the shrimp are still hot and outrageously crispy.

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These shrimp have become my absolute favorite thing to serve when I want people to feel spoiled but I don't want to spend hours in the kitchen. There's something about that first crunch—coconut giving way to sweet, tender shrimp—that makes conversation pause for just a second before everyone starts talking about how good they are. My husband now requests these for his birthday dinner every single year, and honestly, I'm happy to oblige.

Frying Temperature Secrets

I've learned the hard way that oil temperature makes or breaks these shrimp. If the oil is too cool, the coating absorbs oil and becomes heavy. If it's too hot, the coconut burns before the shrimp cook through. I keep an instant-read thermometer clipped to the side of my pan now, and it's completely eliminated the guesswork. The sweet spot is right around 350°F, where the coating turns deep golden and the shrimp stay tender inside.

Making It Your Own

While the classic coconut-panko combo is pretty perfect on its own, I've found some fun variations over the years. Sometimes I add a teaspoon of curry powder to the flour for a subtle warmth that plays beautifully with the coconut's sweetness. Other times I swap the lime juice in the dipping sauce for rice vinegar for a slightly different tang. My friend adds crushed macadamia nuts to the coating mixture, and I have to admit, it's pretty spectacular.

Party Planning Perfection

The best part about these shrimp is how well they work for entertaining. I've set up a little assembly line at parties where guests can help coat and fry them—it's unexpectedly fun and turns cooking into part of the entertainment. They reheat surprisingly well in a 350°F oven for about 5 minutes, so you can do a first round early and fry more as needed. Plus, they're naturally gluten-free adaptable and feel fancy enough for any occasion while being completely approachable.

• Set up your coating station before guests arrive so everything is ready to go
• Keep a baking sheet in a low oven (200°F) to keep finished batches warm
• Make extra dipping sauce—it always disappears faster than you expect

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Every time I make these, I'm reminded that sometimes the simplest recipes are the ones that bring the most joy to a table. Hope these coconut shrimp become a staple in your home too!

Recipe Q&A

→ What type of shrimp is best to use?

Large raw shrimp with tails on work best as they maintain texture and flavor during frying.

→ Can I bake the shrimp instead of frying?

Yes, baking at 220°C (425°F) for 12–15 minutes, flipping halfway, creates a lighter, yet crispy coating.

→ How do I get the breading to stick properly?

Dry the shrimp well, then dredge in flour, dip in egg-milk mixture, and coat firmly with the coconut-panko blend.

→ What makes the dipping sauce tangy?

Lime juice in the sweet chili sauce adds a fresh, tangy flavor that balances the richness of the fried shrimp.

→ Are there gluten-free alternatives for breading?

Yes, substitute gluten-free flour and gluten-free panko breadcrumbs to accommodate dietary needs.