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golden coconut shrimp arranged wide in landscape orientation on a platter, crispy coconut-crusted shrimp with tails up beside a bowl of sweet chili sauce, lime wedges, natural light, shallow depth of field, soft background blur

Coconut Shrimp

Crustaceans ignited and plated with an exquisite red chili sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 16 shrimp
Ingredients Method Notes

Ingredients
  

  • 16 large shrimp peeled with tails on
  • 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. Coat each in flour, then egg, then a mix of coconut and panko.
  2. Heat the oil in a deep skillet to 350F.
  3. Fry the shrimp in batches for 2 to 3 minutes until golden and crisp.
  4. Drain on paper towels and season lightly with salt.
  5. Serve warm with sweet chili sauce for dipping.

Notes

Keep one hand for dry coating and one for wet so you don't bread your fingers.