Crispy Coconut Shrimp Chili (Print Version)

Crunchy shrimp coated in coconut and panko with tangy chili sauce for a flavorful bite.

# What You Need:

→ 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 - 2/3 cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp milk
07 - 1 cup panko breadcrumbs
08 - 1 cup unsweetened shredded coconut

→ Frying

09 - 2 cups vegetable oil

→ Sweet Chili Sauce

10 - 1/2 cup store-bought sweet chili sauce
11 - 1 tbsp lime juice
12 - 1 tsp finely chopped fresh cilantro

# How To Make:

01 - Pat shrimp dry with paper towels and season evenly with salt and black pepper.
02 - Arrange three shallow bowls: place flour in the first, beat eggs with milk in the second, and combine panko with shredded coconut in the third.
03 - Dredge each shrimp in flour, shaking off excess. Dip in egg mixture, then coat thoroughly in coconut-panko mixture, pressing gently to adhere.
04 - Heat vegetable oil in a deep skillet or saucepan to 350°F.
05 - Working in batches, fry shrimp for 2-3 minutes per side until golden brown and cooked through. Remove with slotted spoon and drain on paper towels.
06 - Whisk together sweet chili sauce, lime juice, and cilantro in a small bowl.
07 - Arrange crispy coconut shrimp on a platter and serve immediately with sweet chili dipping sauce.

# Expert Tips:

01 -
  • The combination of crispy coconut and tender shrimp is absolutely addictive—people literally hover around the platter
  • You get restaurant-quality results in just 30 minutes with ingredients you can find at any grocery store
  • The sweet and spicy dipping sauce balances everything perfectly, so every bite feels like a complete experience
02 -
  • Don't overcrowd the pan when frying—this drops the oil temperature and you'll end up with soggy, greasy shrimp
  • Press the coconut mixture onto each shrimp firmly, or it will slide off during frying
  • Let the fried shrimp drain for at least 30 seconds on paper towels before serving—this makes them even crispier
03 -
  • Buy extra-large shrimp when you can—they're easier to handle and feel more indulgent
  • Freeze the raw shrimp for 10 minutes before breading—they stay firmer and the coating adheres better
  • Line your draining plate with paper towels and change them between batches for maximum crispiness

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