Crispy Coconut Shrimp Chili (Printable Version)
Lightly breaded shrimp with crunchy coconut crust, paired with a sweet and spicy chili dipping sauce.
# 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 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp water
07 - 1 cup unsweetened shredded coconut
08 - 1 cup panko breadcrumbs
→ For Frying
09 - 2 cups vegetable oil
→ Chili Sauce
10 - 1/2 cup sweet chili sauce
11 - 1 tbsp lime juice
12 - 1 tsp sriracha (optional)
13 - 1 tbsp chopped fresh cilantro (optional)
# How to Make It:
01 - Pat shrimp dry with paper towels then season evenly with salt and black pepper.
02 - Place flour in a shallow bowl. In a second bowl, whisk together eggs and water. In a third bowl, combine shredded coconut and panko breadcrumbs.
03 - Dredge each shrimp first in flour, then dip into egg wash, and finally press firmly into the coconut-panko mixture to ensure even coating.
04 - Heat vegetable oil in a deep skillet or saucepan over medium-high heat until temperature reaches 350°F.
05 - Fry shrimp in batches, cooking each side for 2 to 3 minutes until golden brown and crisp, taking care not to overcrowd the pan.
06 - Remove shrimp with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
07 - In a bowl, whisk together sweet chili sauce, lime juice, sriracha if using, and chopped cilantro until combined.
08 - Present the crispy shrimp hot alongside the chili sauce for dipping.
# Expert Tips:
01 -
- The coconut coating stays impossibly crispy even after it cools, making these perfect for snacking straight from the plate.
- You can have these ready in under 40 minutes from raw shrimp to dipping sauce, yet they taste like you've been cooking all day.
- That sweet and spicy sauce is addictive enough that you'll find yourself making extra just to have on hand.
02 -
- The oil temperature is non-negotiable—too cool and you get greasy, soggy shrimp; too hot and the outside burns before the inside cooks through.
- Don't skip the egg wash step; it's the glue that keeps your coconut coating from falling off into the oil and ruining the whole batch.
03 -
- Buy your shrimp from a fishmonger if you can; they're fresher and someone there can tell you how old they are and exactly how to handle them.
- Keep the oil at a consistent temperature by letting it come back up to temperature between batches—a wooden skewer or thermometer is your best friend here.