Crispy Coconut Shrimp Sweet Chili (Printable version)
Crunchy coconut shrimp served with zesty sweet chili sauce. A perfect party appetizer.
# What You'll Need:
→ Shrimp Preparation
01 - 1 lb large raw shrimp, peeled and deveined with tails on
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Coconut Crust
04 - 1/2 cup all-purpose flour
05 - 2 large eggs, beaten
06 - 3/4 cup unsweetened shredded coconut
07 - 3/4 cup panko breadcrumbs
→ Sweet Chili Dipping Sauce
08 - 1/2 cup Thai sweet chili sauce
09 - 1 tbsp fresh lime juice
10 - 1 tsp soy sauce
→ Frying
11 - Vegetable oil, for deep frying
# Directions:
01 - Pat the shrimp completely dry using paper towels, then season generously with salt and black pepper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
03 - Dredge each seasoned shrimp in the flour, shaking off excess, dip into the beaten egg, and finally press firmly into the coconut-panko mixture to adhere.
04 - Pour vegetable oil to a depth of 1–2 inches in a deep skillet or saucepan and heat to 350°F.
05 - Fry shrimp in batches of 6–8 for 2–3 minutes, turning once, until golden brown and crisp. Drain on a wire rack.
06 - In a small bowl, whisk together the Thai sweet chili sauce, fresh lime juice, and soy sauce until smooth.
07 - Arrange the crispy shrimp on a platter and serve immediately alongside the dipping sauce.
# Expert advice:
01 -
- They're ridiculously crispy on the outside while staying juicy inside, like the texture gods smiled on you.
- The whole thing takes less than 30 minutes from raw shrimp to plated and ready to eat.
- Everyone assumes you spent way more effort than you actually did, which is the best kind of kitchen magic.
02 -
- The shrimp will keep crisping even after they come out of the oil, so pull them out just before they look perfectly done—they'll continue cooking from residual heat.
- If you're making these ahead for a party, fry them just before guests arrive; reheating in the oven at 350°F for 5 minutes brings back most of the crunch but never quite matches fresh.
03 -
- Don't skip patting the shrimp dry; even a tiny bit of moisture will make your coating slide off during frying and create a greasy mess.
- If your coconut-panko mixture gets wet from the egg, make a fresh batch instead of trying to rescue the clumpy one—a few extra seconds of prep saves the whole batch from being mediocre.