Crispy Coconut Shrimp Sauce (Printable)

Golden shrimp coated in coconut and panko, paired with tangy sweet chili sauce for a light, crunchy delight.

# What You’ll 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, for frying

→ Sweet Chili Sauce

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

# How To Make It:

01 - Pat the shrimp dry with paper towels. Season with salt and black pepper.
02 - Set up 3 shallow bowls: place the flour in the first, beat the eggs with milk in the second, and combine panko breadcrumbs with shredded coconut in the third.
03 - Dredge each shrimp in flour, shaking off excess. Dip in the egg mixture, then coat thoroughly in the coconut-panko mixture, pressing gently to adhere.
04 - Heat the oil in a deep skillet or saucepan to 350°F.
05 - Working in batches, fry the shrimp for 2–3 minutes per side, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
06 - In a small bowl, mix sweet chili sauce with lime juice and cilantro (if using).
07 - Serve the crispy coconut shrimp hot with the sweet chili dipping sauce.

# Expert Advice:

01 -
  • The contrast between the super crunchy coating and tender juicy shrimp is absolutely addictive
  • The sweet chili sauce cuts through the richness perfectly so you never feel weighed down
  • They disappear faster than any other appetizer I've ever made
02 -
  • Don't overcrowd the pan or the oil temperature drops and you'll get soggy shrimp
  • Let shrimp drain on paper towels standing up not piled on top of each other
  • The coating tells you when they're done—golden brown means cooked through every time
03 -
  • Toast your coconut in the oven for 5 minutes before breading for even more flavor
  • Use one hand for wet ingredients and another for dry to keep your fingers from getting completely coated

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