Description
A homemade version of restaurant-style crispy coconut shrimp that is ready in 30 minutes. This recipe uses a double-dip coating technique for maximum crunch and is served with a sweet chili sauce.
Ingredients
Scale
- 1.5 pounds large shrimp (21–25 count), peeled and deveined
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons milk or buttermilk
- 2 cups shredded sweetened coconut
- 2 cups neutral oil for frying (vegetable, canola, or peanut)
- 1/2 cup sweet chili sauce
- 1 teaspoon lime juice
- Red pepper flakes (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Thaw frozen shrimp in cold water if necessary, then pat them completely dry with paper towels. Season with salt and pepper.
- Set up a coating station with three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with shredded coconut.
- Dredge each shrimp in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into the coconut to coat evenly.
- Heat neutral oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C).
- Fry shrimp in batches (4-5 at a time) for 2-3 minutes per side until golden brown and crispy. Do not overcrowd the pan.
- Remove shrimp with a slotted spoon and place on a wire rack to drain. Let rest for 2 minutes.
- While shrimp fries, warm the sweet chili sauce in a small saucepan over low heat and stir in lime juice.
- Serve the hot shrimp immediately with the warm sweet chili sauce for dipping.
Notes
Ensure shrimp are completely dry before coating to prevent the batter from sliding off. Use sweetened shredded coconut, not flaked, for better adhesion and caramelization. Fry in small batches to maintain oil temperature and ensure crispiness. For extra crunch, double-dip the shrimp in egg and coconut. Reheat leftovers in an air fryer to restore crunch; do not microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 6-8 shrimp per servi
- Calories: 320
- Sugar: 12
- Sodium: 450
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 2
- Protein: 18
Keywords: coconut shrimp, crispy shrimp, seafood recipe, takeout alternative, sweet chili sauce, easy dinner, party appetizer