Fried Coconut Shrimp (Printable Version)
Crispy coconut-coated shrimp with a tropical twist and zesty dipping sauce.
# Ingredient List:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined, tails on
→ Breading Station
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
→ 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 completely dry with paper towels to ensure the coating adheres properly. Set aside while preparing the breading station.
02 - Arrange three shallow bowls: first bowl with flour mixed with salt and pepper, second bowl with whisked eggs and milk, third bowl with shredded coconut and panko breadcrumbs combined.
03 - Dredge each shrimp in the flour mixture, shaking off excess. Dip into the egg mixture, allowing excess to drip off. Press firmly into the coconut-panko mixture to coat thoroughly on all sides.
04 - Pour vegetable oil to a depth of 1 inch in a deep skillet or frying pan. Heat to 350°F over medium-high heat. The oil is ready when a small piece of coating sizzles immediately upon contact.
05 - Fry shrimp in batches without overcrowding the pan, cooking 2-3 minutes per side until golden brown and cooked through. Maintain oil temperature between 340-350°F for optimal crisping.
06 - Transfer cooked shrimp to a paper towel-lined plate or wire rack to drain excess oil. Let rest for 2 minutes to maintain crispiness.
07 - Whisk together sweet chili sauce and fresh lime juice in a small bowl until well combined. Adjust lime juice to taste.
08 - Arrange fried coconut shrimp on a serving platter with the dipping sauce alongside. Serve immediately while hot and crispy for best texture.
# Expert Tips:
01 -
- The coconut creates an incredibly crispy exterior that stays crunchy even after the shrimp cool down
- These come together faster than you can order takeout and taste infinitely better
02 -
- Overcrowding the pan drops the oil temperature fast, leading to soggy shrimp instead of crispy ones
- Pressing the coconut mixture firmly onto each shrimp prevents bald spots during frying
03 -
- A pinch of cayenne in the flour mixture adds a subtle warmth that cuts through the sweet coconut
- Room temperature shrimp cook more evenly than cold ones straight from the fridge