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The Ultimate Crispy Coconut Shrimp with Sweet Chili-Lime Dipping Sauce

A pile of golden brown, crispy coconut shrimp served on a white plate next to a small bowl of orange dipping sauce.
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Make restaurant-style crispy coconut shrimp at home. This recipe uses panko for maximum crunch and includes instructions for a bright, tangy dipping sauce, perfect as an appetizer or light dinner.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup sweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying
  • 1/2 cup sweet chili sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon mayonnaise

Instructions

  1. Pat the shrimp completely dry using paper towels. This step helps the coating stick.
  2. Set up a standard breading station with three shallow dishes. Place the flour seasoned with salt and pepper in the first dish. Whisk the eggs in the second dish. Combine the shredded coconut and panko breadcrumbs in the third dish.
  3. Working with one shrimp at a time, dredge it first in the flour mixture, shaking off any excess.
  4. Dip the floured shrimp into the egg wash, allowing excess to drip off.
  5. Press the shrimp firmly into the coconut-panko mixture, ensuring it is fully coated. Place the coated shrimp on a clean plate or baking sheet.
  6. Prepare the dipping sauce by whisking together the sweet chili sauce, lime juice, and mayonnaise in a small bowl. Set aside.
  7. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature.
  8. Carefully place 4 to 6 shrimp into the hot oil, ensuring you do not overcrowd the pan. Fry for 2 to 3 minutes per side, until golden brown and crispy.
  9. Remove the cooked shrimp with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
  10. Serve the hot, crispy coconut shrimp immediately with the sweet chili-lime dipping sauce.

Notes

  • For a lighter version, you can bake the shrimp at 400°F (200°C) for 12-15 minutes, flipping halfway, or air fry at 375°F (190°C) for 8-10 minutes.
  • To achieve a copycat Red Lobster style, ensure your coconut is finely shredded and press the coating on tightly.
  • If you prefer a tangier sauce, increase the lime juice amount slightly.

Nutrition

Find it online: https://delishcraze.com/coconut-shrimp-ultimate-crispy-recipe-sauce/