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Copycat Crispy Coconut Shrimp with Sweet Chili Mayo Dip

A plate of golden brown, crispy coconut shrimp recipe pieces served with a side of pink dipping sauce.
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Make restaurant-style crispy coconut shrimp at home fast. This recipe delivers a perfectly crunchy panko-coconut coating and includes the simple method for the best sweet chili mayo dipping sauce.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup sweetened shredded coconut
  • 1/2 cup Panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • For the Dipping Sauce:
  • 1/2 cup sweet chili sauce
  • 1/4 cup mayonnaise
  • 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp: Pat the peeled and deveined shrimp completely dry with paper towels. This step is key for a crispy coating.
  2. Set up the dredging station: Place the flour on one plate. Whisk the eggs in a shallow bowl. On a third plate, combine the shredded coconut, Panko breadcrumbs, salt, and pepper.
  3. Coat the shrimp: Dredge each shrimp first in the flour, shaking off excess. Dip the floured shrimp into the egg wash, letting excess drip off. Finally, press the shrimp firmly into the coconut-Panko mixture to coat thoroughly.
  4. Prepare the oil: Pour about 1 to 1.5 inches of vegetable oil into a heavy-bottomed pot or deep skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
  5. Fry the shrimp: Working in batches to avoid overcrowding the pot, carefully place the coated shrimp into the hot oil. Fry for 2 to 3 minutes per side, until golden brown and cooked through.
  6. Drain the shrimp: Remove the cooked shrimp with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
  7. Make the dipping sauce: While the shrimp drain, whisk together the sweet chili sauce, mayonnaise, and lime juice in a small bowl until smooth.
  8. Serve immediately with the dipping sauce.

Notes

  • For a healthier option, you can bake these shrimp at 400°F (200°C) for 10-12 minutes, flipping halfway, after spraying lightly with cooking spray.
  • Ensure your oil temperature is correct; too low results in soggy shrimp, too high burns the coating before the shrimp cooks.
  • If you prefer a less sweet sauce, reduce the sweet chili sauce slightly.

Nutrition

Find it online: https://dishicious.com/coconut-shrimp-recipe-crispy-easy-appetizer/