Print

Ultimate Crispy Coconut Shrimp with Sweet Chili Mayo Dip

A pile of golden brown, crispy coconut shrimp recipe pieces served on a white plate with a small dipping sauce bowl.
Print Recipe

Make restaurant-style crispy coconut shrimp at home! This easy recipe uses a crunchy panko and coconut coating, fried to golden perfection, and pairs perfectly with a simple sweet chili mayo dipping sauce. It is a fantastic appetizer or quick weeknight shrimp dinner.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sweetened shredded coconut
  • 1 cup Panko breadcrumbs
  • Vegetable oil, for frying
  • For the Sweet Chili Mayo Dip:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp: Pat the shrimp completely dry using paper towels. This step is key for a crispy coating.
  2. Set up a standard breading station with three shallow dishes. Place the flour seasoned with salt and pepper in the first dish. Place the beaten eggs in the second dish. Mix the shredded coconut and Panko breadcrumbs together in the third dish.
  3. Dredge each shrimp first in the seasoned flour, shaking off any excess.
  4. Dip the floured shrimp into the egg wash, allowing excess to drip off.
  5. Press the shrimp firmly into the coconut-Panko mixture, ensuring it is fully coated on all sides. Place the coated shrimp on a clean plate or baking sheet.
  6. Prepare the dipping sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and lime juice until smooth. Set aside.
  7. Heat the oil in a deep skillet or Dutch oven to 350°F (175°C). You need about 1.5 inches of oil.
  8. Carefully place 5-6 shrimp into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, turning once, until they are golden brown and cooked through.
  9. Remove the cooked shrimp with a slotted spoon and place them on a wire rack set over a paper towel-lined tray to drain excess oil.
  10. Serve your crispy coconut shrimp immediately with the sweet chili mayo dip.

Notes

  • For a healthier alternative, you can bake these shrimp at 400°F (200°C) for 10-12 minutes, flipping halfway, after spraying them lightly with cooking spray.
  • To achieve the best crunch, make sure your oil temperature is correct; too low and the shrimp will absorb too much oil.
  • If you prefer a less sweet dip, reduce the sweet chili sauce amount slightly.

Nutrition

Find it online: https://sundayflavor.com/coconut-shrimp-recipe-crispy-sweet-dip/