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golden crispy coconut shrimp piled on a platter with a bowl of sweet chili sauce in a wide horizontal shot, on a bright table with lime wedges, sunny tropical light, shallow depth of field, landscape orientation

Coconut Shrimp

Breaded and fried for that golden crunch, these jumbo shrimp have a sweet chili dip on the side.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb jumbo shrimp peeled
  • 1/2 cup flour
  • 2 eggs beaten
  • 1.5 cups shredded coconut
  • 1/2 cup panko breadcrumbs
  • 2 cups oil for frying
  • 1/2 cup sweet chili sauce

Method
 

  1. Pat the shrimp dry and set up flour, egg, and a coconut-panko mixture.
  2. Dredge each shrimp in flour, then egg, then the coconut mix.
  3. Heat the oil to 350F.
  4. Fry the shrimp in batches 2 to 3 minutes until golden.
  5. Drain on paper towels.
  6. Serve hot with sweet chili sauce for dipping.

Notes

Hold each shrimp by the tail for easier dipping and eating.