Description
Crispy coconut shrimp paired with a tangy lime sweet chili dipping sauce, perfect for appetizers, movie nights, or alongside homemade Chinese takeout. These shrimp are coated in a crunchy coconut and panko breadcrumb mixture and fried to golden perfection for a deliciously crunchy bite.
Ingredients
For the Shrimp:
- 24 ounces large shrimp, peeled with tail on (about 40 shrimp)
- 1 cup unsweetened coconut shavings
- 1 cup panko breadcrumbs
- 1 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon salt
- 1 egg
- 1/4 cup milk
- vegetable oil for frying (canola or coconut oil)
For the Sweet Chili Dipping Sauce:
- 1 teaspoon garlic paste or finely minced garlic
- Handful of freshly chopped cilantro, minced
- 1/2 cup sweet chili sauce
- Juice from 1/2 lime
Instructions
- Heat the Oil: In a deep-frying pan or Dutch oven, heat vegetable oil to around 350°F (175°C). Add enough oil so that it reaches about 1/4″ to 1/2″ deep, ensuring there is enough oil to shallow fry the shrimp evenly.
- Prepare Coconut Coating: In a bowl, whisk together the unsweetened coconut shavings and panko breadcrumbs until well combined.
- Prepare Flour Mixture: In a separate bowl, combine the flour, garlic powder, onion powder, smoked paprika, and salt. Whisk together to evenly distribute the spices.
- Prepare Egg Wash: In another bowl, whisk the egg and milk together until smooth and well combined to create the egg wash.
- Bread the Shrimp: Working one shrimp at a time, first dip into the flour mixture, making sure it is evenly coated, then dip into the egg wash, and finally press the shrimp into the coconut-panko mixture to coat thoroughly.
- Fry the Shrimp: Carefully place no more than 8 shrimp at a time into the hot oil to avoid overcrowding and maintain oil temperature. Fry each side for about 1 minute or until the shrimp turn a light golden brown and are crispy.
- Drain: Remove the fried shrimp using a slotted spoon and place them on a paper towel-lined plate or a cooling rack to drain excess oil.
- Make the Sweet Chili Sauce: In a microwave-safe bowl, mix garlic paste with sweet chili sauce. Microwave on high for 2 minutes, stirring halfway through for even heating. Let the sauce cool slightly, then stir in lime juice and freshly chopped cilantro.
- Serve: Serve the crispy coconut shrimp immediately alongside the lime-flavored sweet chili dipping sauce for dipping.
Notes
- Maintain oil temperature between batches to ensure shrimp stay crispy and cook evenly.
- Shrimp sizes can vary; adjust frying time accordingly to avoid overcooking.
- For a healthier option, consider air frying the shrimp as an alternative method.
- Use freshly shredded unsweetened coconut for the best texture and flavor.
- Serve immediately for maximum crispiness and flavor contrast with the dipping sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
