Description
Crispy coconut shrimp coated in toasted coconut and panko breadcrumbs, served with a tangy homemade sweet chili sauce. A quick and impressive appetizer perfect for any occasion.
Ingredients
Scale
- 1 pound (450g) large shrimp, peeled and deveined, tails on
- 1 cup (120g) all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups (120g) sweetened shredded coconut
- ½ cup (50g) panko breadcrumbs
- Salt and pepper, to taste
- About 2 cups (480ml) vegetable oil for frying (canola or sunflower oil preferred)
- For the sweet chili sauce:
- ½ cup (120ml) rice vinegar
- ¼ cup (60ml) water
- ½ cup (100g) granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon red chili flakes
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Rinse 1 pound (450g) large shrimp, peel and devein if not done already, leaving tails on. Pat dry with paper towels to remove moisture.
- Set up coating stations: In one bowl, place 1 cup (120g) all-purpose flour seasoned with salt and pepper. In another bowl, whisk 2 large eggs. In a third bowl, combine 1 ½ cups (120g) shredded sweetened coconut and ½ cup (50g) panko breadcrumbs.
- Dredge shrimp in flour, shaking off excess. Dip into beaten eggs, then press firmly into the coconut-panko mixture to coat evenly. Place coated shrimp on a clean plate.
- Heat about 2 cups (480ml) vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Fry shrimp in batches for 2-3 minutes per side or until golden brown and crispy. Use tongs to flip gently. Remove with a slotted spoon and drain on paper towels.
- While shrimp fry, make the sweet chili sauce: In a small saucepan, combine ½ cup (120ml) rice vinegar, ¼ cup (60ml) water, ½ cup (100g) granulated sugar, 2 minced garlic cloves, and 1 teaspoon red chili flakes. Bring to a simmer over medium heat.
- Whisk 1 tablespoon cornstarch with 1 tablespoon water, then stir into the sauce to thicken. Cook for 1-2 minutes until glossy. Remove from heat and let cool slightly.
- Serve crispy shrimp warm with sweet chili sauce on the side. Garnish with lime wedges or chopped cilantro if desired.
Notes
Pat shrimp dry thoroughly to ensure coating sticks well. Use a thermometer to maintain oil temperature at 350°F (175°C) for best results. Fry in small batches to keep oil hot and shrimp crispy. Drain on paper towels immediately after frying. For gluten-free, substitute flour and panko with almond or rice flour and gluten-free panko. Baking alternative: bake at 425°F (220°C) for 12-15 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Fusion, Tropical
Nutrition
- Serving Size: About 4 shrimp per s
- Calories: 250
- Fat: 15
- Carbohydrates: 12
- Protein: 18
Keywords: coconut shrimp, crispy shrimp, sweet chili sauce, appetizer, easy recipe, fried shrimp, homemade sauce