Fried Coconut Shrimp (Printable Version)
Golden shrimp with coconut coating, served with sweet chili lime dipping sauce.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined, tails on
→ Breading
02 - 2/3 cup all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 large eggs
06 - 1/2 cup milk
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs
→ For Frying
09 - Vegetable oil, for frying
→ Dipping Sauce
10 - 1/3 cup sweet chili sauce
11 - 1 tbsp lime juice
# How to Make It:
01 - Pat the shrimp dry with paper towels and set aside.
02 - In a shallow bowl, combine flour, salt, and pepper. In a second bowl, whisk together eggs and milk. In a third bowl, mix shredded coconut and panko breadcrumbs.
03 - Dredge each shrimp first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat with the coconut-panko mixture, pressing gently to adhere.
04 - Heat 1 inch of vegetable oil in a deep skillet or frying pan to 350°F.
05 - Fry the shrimp in batches without overcrowding the pan, 2–3 minutes per side, until golden brown and cooked through.
06 - Remove with a slotted spoon and drain on paper towels. For the dipping sauce, whisk together sweet chili sauce and lime juice. Serve shrimp hot with dipping sauce on the side.
# Expert Insights:
01 -
- The coconut creates an incredibly crunchy exterior that stays perfectly crispy even after the shrimp have cooled slightly
- This appetizer feels fancy and restaurant quality but comes together in under 30 minutes
02 -
- Crowding the pan drops the oil temperature dramatically, leaving you with soggy, greasy shrimp
- Let the oil come back to temperature between batches for consistent results
03 -
- Work with one hand for dry ingredients and one for wet to keep your coating station from becoming a gloppy mess
- Room temperature shrimp coat more evenly than cold ones straight from the refrigerator