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Crispy Coconut Shrimp with Sweet Chili Dipping Sauce

A plate of perfectly baked coconut shrimp served with a small bowl of sweet chili dipping sauce.
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Make restaurant-style crispy coconut shrimp at home using a simple breading process. This recipe includes instructions for deep frying or air frying for maximum crunch.

Ingredients

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  • 1 pound large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 cup sweetened shredded coconut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (if frying)
  • For the Dipping Sauce: 1/2 cup sweet chili sauce, 2 tablespoons pineapple juice, 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp by patting them completely dry with paper towels. This step helps the coating stick.
  2. Set up a standard breading station with three shallow dishes. Place flour seasoned with salt and pepper in the first dish. Place the beaten eggs in the second dish. Mix the panko breadcrumbs and shredded coconut in the third dish.
  3. Dredge each shrimp 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 until fully coated on all sides. Place coated shrimp on a wire rack.
  6. To make the sauce, whisk together the sweet chili sauce, pineapple juice, and lime juice in a small bowl. Set aside.
  7. For Frying: Heat about 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Fry the shrimp in batches for 2 to 3 minutes until golden brown and cooked through. Remove and drain on paper towels.
  8. For Air Frying: Preheat your air fryer to 380°F (195°C). Lightly spray the coated shrimp with cooking spray. Air fry for 8 to 10 minutes, flipping halfway through, until golden and crisp.
  9. Serve the hot coconut shrimp immediately with the prepared sweet chili dipping sauce.

Notes

  • For extra crispiness when frying, you can double-dip the shrimp: coat in flour, egg, coconut mix, then dip back into the egg and coat again in the coconut mix.
  • If you prefer a less sweet coating, use unsweetened coconut flakes instead of sweetened.
  • To achieve a restaurant texture, ensure your frying oil is at the correct temperature; oil that is too cool results in soggy shrimp.

Nutrition

Find it online: https://recipesfleet.com/coconut-shrimp-recipe-crispy-air-fryer/