Fried Coconut Shrimp (Printable)
Crispy coconut-coated shrimp with golden exterior and sweet chili lime dipping sauce.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined, tails on
→ Breading
02 - 2/3 cup all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 large eggs
06 - 1/2 cup milk
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs
→ For Frying
09 - Vegetable oil, for frying
→ Dipping Sauce
10 - 1/3 cup sweet chili sauce
11 - 1 tbsp lime juice
# How To Make:
01 - Pat the shrimp dry with paper towels and set aside.
02 - In a shallow bowl, combine flour, salt, and pepper. In a second bowl, whisk together eggs and milk. In a third bowl, mix shredded coconut and panko breadcrumbs.
03 - Dredge each shrimp first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat with the coconut-panko mixture, pressing gently to adhere.
04 - Heat about 1 inch of vegetable oil in a deep skillet or frying pan to 350°F.
05 - Fry the shrimp in batches without overcrowding the pan, 2–3 minutes per side, until golden brown and cooked through.
06 - Remove with a slotted spoon and drain on paper towels. Serve hot with dipping sauce on the side.
07 - Whisk together sweet chili sauce and lime juice.
# Expert Tips:
01 -
- The coconut creates this incredible crispy, sweet exterior that makes restaurant-quality shrimp completely achievable at home
- These come together in under 30 minutes but taste like you spent all day cooking something special
02 -
- I learned the hard way that overcrowding the pan drops the oil temperature too fast, leaving you with soggy, greasy shrimp instead of crispy perfection
- Pressing the coconut mixture firmly onto each shrimp is crucial, otherwise half the coating ends up in the bottom of your frying pan instead of on your dinner
03 -
- Work with one hand for dry ingredients and one for wet, or you'll end up with batter-fingers all over everything
- Keep your cooked shrimp warm in a 200°F oven while you finish the rest of the batch so everyone eats together