Print

Ultimate Crispy Coconut Shrimp with Sweet Chili Mayo Dip

A pile of perfectly fried, golden brown coconut shrimp served on a white plate next to a small ramekin of orange dipping sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-style coconut shrimp at home that delivers maximum crunch. This recipe uses a Panko and coconut coating for a golden, crispy exterior and a tender interior. Serve this easy appetizer or weeknight main dish with the included Sweet Chili Mayo dipping sauce for a tropical flavor experience.

Ingredients

Scale
  • 1 pound 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 (or cooking spray for air fryer/baking)
  • For the Sweet Chili Mayo Dip:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp: Pat the shrimp completely dry using paper towels. This step is key for a crispy coating.
  2. Set up a standard three-stage breading station: Place flour seasoned with salt and pepper in the first shallow dish. Whisk the eggs in the second dish. Combine the shredded coconut and Panko breadcrumbs in the third dish.
  3. Dredge each shrimp first in the flour, shaking off any excess. Dip the floured shrimp into the egg wash, allowing excess to drip off. Finally, press the shrimp firmly into the coconut-Panko mixture to coat completely. Place coated shrimp on a plate.
  4. Prepare the dip: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and lime juice until smooth. Set aside.
  5. Cook the shrimp (Frying Method): Pour oil into a deep skillet to reach about 1 inch depth. Heat oil to 350°F (175°C). Fry the shrimp in batches for 2 to 3 minutes per side, until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels.
  6. Cook the shrimp (Air Fryer Method): Preheat the air fryer to 380°F (195°C). Lightly spray the coated shrimp with cooking spray. Air fry for 8 to 10 minutes, flipping halfway, until golden and crisp.
  7. Serve immediately with the Sweet Chili Mayo dipping sauce.

Notes

  • For the best crunch, ensure your shrimp are very dry before coating them.
  • If you prefer a baked version, place shrimp on a baking sheet lined with parchment paper, spray generously with oil, and bake at 400°F (200°C) for 12 to 15 minutes.
  • To achieve a ‘Buffet Style’ look, use larger shrimp and ensure the coating adheres tightly by pressing firmly during the final dredging step.

Nutrition

Find it online: https://bringdish.com/coconut-shrimp-recipe-ultimate-crispy-appetizer/