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Ultimate Crispy Restaurant-Style Coconut Shrimp with Sweet Chili Dipping Sauce

A plate of golden brown, crispy coconut shrimp recipe pieces served with a small bowl of creamy dipping sauce.
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Make the best crispy coconut shrimp at home. This recipe delivers a crunchy, golden coating perfect for an appetizer or a quick weeknight seafood dinner. We include instructions for frying and baking methods.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, lightly 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 baking)
  • For the Sweet Chili Dipping Sauce:
  • 1/2 cup sweet chili sauce
  • 2 tablespoons mayonnaise
  • 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp: Pat the shrimp completely dry with paper towels. This step helps the coating stick.
  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 it into the egg mixture, letting excess drip off. Finally, press the shrimp firmly into the coconut-Panko mixture until fully coated.
  4. Cook the shrimp (Frying Method): Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the shrimp in batches for 2 to 3 minutes per side, until golden brown and cooked through. Remove and place on a wire rack lined with paper towels to drain excess oil.
  5. Cook the shrimp (Baking/Air Fryer Method): Preheat your oven to 400°F (200°C) or your air fryer to 380°F (195°C). Lightly spray the coated shrimp with cooking spray or oil. Bake for 10-12 minutes or air fry for 8-10 minutes, flipping halfway, until golden and crisp.
  6. Make the dipping sauce: In a small bowl, whisk together the sweet chili sauce, mayonnaise, and lime juice until smooth.
  7. Serve immediately with the dipping sauce.

Notes

  • For an extra crunchy coating, chill the breaded shrimp on a baking sheet for 15 minutes before cooking.
  • If you prefer a less sweet coating, use unsweetened coconut flakes instead of sweetened.
  • For a restaurant-style copycat dip, add a dash of sriracha to the sweet chili mayo for extra heat.

Nutrition

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