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Delicious crispy coconut shrimp with dipping sauce

Crispy Coconut Shrimp with Sweet Chili-Lime Dip

Indulge in crispy coconut shrimp, perfectly golden and crunchy, served with a zesty and sweet chili-lime dipping sauce. This delightful appetizer or main course offers a tantalizing balance of flavors and textures.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 420 kcal

Equipment

  • Shallow dishes
  • Wire rack
  • Large pot or deep fryer
  • Kitchen thermometer
  • Slotted spoon
  • Small bowl
  • Whisk

Ingredients
  

Shrimp Ingredients

  • 1 pound large shrimp peeled and deveined, tails on
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1 cup shredded sweetened coconut
  • 3-4 cups vegetable oil or peanut oil for frying

Dipping Sauce Ingredients

  • 1/2 cup sweet chili sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon fresh ginger finely minced (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions
 

Prepare the Shrimp

  • Thaw frozen shrimp completely and pat dry. In separate dishes, combine flour, salt, and pepper; beat eggs; and mix panko with coconut.

Coat the Shrimp

  • Dredge each shrimp in seasoned flour, then dip in beaten egg, and finally press into the panko-coconut mixture to fully coat. Place coated shrimp on a wire rack.

Heat the Oil

  • Pour 2-3 inches of oil into a pot or deep fryer and heat to 350-375°F (175-190°C) using a kitchen thermometer.

Fry the Shrimp

  • Carefully fry a few coated shrimp at a time for 2-3 minutes per side until golden brown and cooked through.

Drain and Season

  • Remove fried shrimp with a slotted spoon, drain on a wire rack over paper towels, and lightly sprinkle with salt. Repeat for remaining shrimp batches.

Make the Dipping Sauce

  • Whisk together sweet chili sauce, lime juice, honey, and optional ginger and red pepper flakes in a small bowl; adjust taste as desired.

Serve

  • Arrange shrimp on a platter with the dipping sauce on the side and serve immediately.

Notes

Pat shrimp very dry for best crispiness. Do not overcrowd the pot when frying to maintain oil temperature. Adjust dipping sauce to your taste preferences.