Crunchy tropical-coated shrimp with sweet chili dipping sauce
Crispy Coconut Shrimp
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
About 24 shrimp
Difficulty
Medium
Cost
Moderate
$$
Recipe at a Glance
Golden fried shrimp coated in a crispy blend of shredded coconut and panko breadcrumbs, served with a tangy sweet chili sauce.
Cuisine: American, Thai
Category: Appetizer
Difficulty: Medium
Cost: $$
Dietary: Dairy-Free
Quick Summary
30 min total time|4 servings|Medium difficulty
Golden fried shrimp coated in a crispy blend of shredded coconut and panko breadcrumbs, served with a tangy sweet chili sauce.
AmericanThaiDairy-Free
Sarah Chen
(Updated )
Coconut shrimp is one of those irresistible appetizers that disappears from the plate in minutes. The combination of sweet, toasty coconut and crunchy panko creates a coating that shatters with every bite, revealing tender, juicy shrimp inside. It is the perfect party starter or indulgent dinner treat.
While you might associate coconut shrimp with restaurant menus, this version is surprisingly easy to make at home. The secret is a proper three-step breading process and maintaining the right oil temperature. Paired with a quick sweet chili dipping sauce, these golden beauties rival anything you would find at your favorite seafood spot.
Ingredients
- 1 pound large shrimp (21-25 count), peeled and deveined with tails on
- 1 cup sweetened shredded coconut
- 3/4 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 large eggs, beaten
- Vegetable oil for frying
- 1/2 cup sweet chili sauce for dipping
Instructions
- 1
Combine shredded coconut and panko in a shallow bowl. In a second bowl, whisk together flour, cornstarch, half a teaspoon of salt, and a pinch of cayenne. Beat the eggs in a third bowl.
- 2
Pat shrimp dry with paper towels. Holding each shrimp by the tail, dredge in the flour mixture, dip in egg, then press firmly into the coconut-panko mixture to coat evenly.
- 3
Place breaded shrimp on a wire rack set over a baking sheet. Refrigerate for 10 minutes to help the coating adhere.
- 4
Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Line a plate with paper towels.
- 5
Fry shrimp in batches of 5-6, turning once, until golden brown and cooked through, about 2-3 minutes per batch. Transfer to paper towels to drain.
- 6
Serve immediately with sweet chili sauce on the side.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with classic coleslaw and cornbread on the side
Substitutions
ShrimpChicken tenders cut into strips
Increase cooking time to 4-5 minutes to ensure chicken is cooked through
Panko breadcrumbsCrushed cornflakes
Adds extra crunch and a slightly different flavor
Sweet chili sauceMango habanero sauce or honey mustard
Any tangy-sweet sauce pairs well with the coconut coating
Tips & Storage
Pro Tips
Do not overcrowd the pan when frying — this drops the oil temperature and leads to soggy coating.
Use a thermometer to monitor oil temperature. Let it return to 350°F between batches.
For a lighter version, bake at 425°F on a wire rack for 12-15 minutes, flipping halfway.
Storage
Store in an airtight container in the refrigerator for up to 2 days. The coating will soften but can be re-crisped.
Reheating
Reheat in a 400°F oven on a wire rack for 5-7 minutes until crispy. Avoid the microwave as it makes the coating soggy.
Nutrition Facts
Per serving (6 shrimp) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates28g
Fat16g
Fiber2g
Sugar8g
Sodium480mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use unsweetened coconut?
- Yes, unsweetened coconut works well and gives a less sweet result. The toasting during frying still brings out plenty of coconut flavor.
- Can I air fry these?
- Absolutely. Spray lightly with oil and air fry at 400°F for 8-10 minutes, flipping halfway through.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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