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Copycat Crispy Fried Coconut Shrimp with Sweet Chili Mayo Dipping Sauce

A plate piled high with perfectly fried, golden brown coconut shrimp served alongside a small bowl of orange dipping sauce.
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Make restaurant-style crispy coconut shrimp at home. This recipe uses a panko and coconut crust for maximum crunch and includes a simple, balanced sweet chili mayonnaise 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 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying
  • For the Dipping Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar

Instructions

  1. Prepare the shrimp by patting them completely dry with paper towels.
  2. Set up a standard breading station with three shallow dishes. Place flour seasoned with salt and pepper in the first dish. Place beaten eggs in the second dish. Mix 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 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 to coat evenly on all sides. Place coated shrimp on a baking sheet.
  6. Prepare the dipping sauce by whisking together the mayonnaise, sweet chili sauce, lime juice, and sugar in a small bowl until smooth. Set aside.
  7. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
  8. Carefully place shrimp into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2 to 3 minutes per side, until golden brown and cooked through.
  9. Remove the fried shrimp with a slotted spoon and place them on a wire rack set over a paper towel-lined tray to drain excess oil.
  10. Serve the hot, crispy coconut shrimp immediately with the sweet chili mayo dipping sauce.

Notes

  • For a lighter option, you can bake these at 400°F (200°C) for 12-15 minutes, flipping halfway, or use an air fryer at 375°F (190°C) for 8-10 minutes.
  • Use large or jumbo shrimp for the best texture.
  • If you prefer a less sweet sauce, reduce the sugar or use less sweet chili sauce.

Nutrition

Find it online: https://dishicious.com/crispy-coconut-shrimp-recipe-dipping-sauce/