Description

A quick and easy homemade recipe for crispy coconut shrimp served with a tangy sweet chili dipping sauce. Perfect for weeknights or parties, this dish offers a perfect crunch without needing a deep fryer.

Ingredients

Scale

1 pound (450g) Jumbo or Extra Large Shrimp, peeled and deveined
½ cup (60g) All-Purpose Flour
2 large Eggs, whisked with a splash of milk or water
1 cup (80g) Panko Breadcrumbs
1 cup (70g) Shredded Coconut (mix of sweetened and unsweetened)
Vegetable or Canola Oil (for frying or spraying)
½ cup (120ml) Sweet Chili Sauce
1 tablespoon Soy Sauce
1 tablespoon Fresh Lime Juice
1 clove Minced Garlic
½ teaspoon Red Pepper Flakes (optional)
2 stalks Green Onions, sliced (for garnish)
1 teaspoon Toasted Sesame Seeds (for garnish)

Instructions

Thaw frozen shrimp in cold water if necessary, then pat them extremely dry with paper towels. Remove tails if desired, but leaving them on is recommended for presentation.
Set up a breading station with three shallow bowls. In the first, mix flour with a pinch of salt and pepper. In the second, whisk eggs with milk. In the third, mix panko and shredded coconut, pressing the coconut into the panko.
Dip each shrimp in the flour, shaking off excess. Dip into the egg wash, letting excess drip off. Press firmly into the coconut-panko mixture to ensure it sticks. Place on a wire rack or plate.
In a small bowl, combine sweet chili sauce, soy sauce, lime juice, minced garlic, and red pepper flakes. Taste and adjust seasoning. Warm in the microwave for 30 seconds before serving if using an air fryer.
For Air Fryer: Preheat to 375°F (190°C). Lightly spray basket with oil. Place shrimp in a single layer, spray tops with oil, and cook for 8-10 minutes, flipping halfway, until golden and crispy.
For Skillet: Heat ¼ inch of oil over medium-high heat. Fry shrimp in batches for 2-3 minutes per side until golden and cooked through. Drain on paper towels.
For Deep Fry: Heat oil to 350°F (175°C). Fry for 2-3 minutes until golden. Drain on a wire rack.
Serve immediately on a platter garnished with green onions and sesame seeds, with the warm sweet chili sauce on the side.

Notes

Ensure shrimp are completely dry before breading to prevent soggy results. Press the coconut firmly into the panko to prevent it from falling off during cooking. Coconut burns easily, so monitor heat closely, especially when air frying. For extra crunch, double dip the shrimp in egg and coconut mixture.

Prep Time: 13 minutes
Cook Time: 10 minutes
Category: Appetizer
Cuisine: Asian Fusion

Nutrition

Serving Size: 6 shrimp per serving
Calories: 280
Sugar: 8
Fat: 14
Carbohydrates: 22
Fiber: 2
Protein: 18

Keywords: coconut shrimp, sweet chili sauce, air fryer shrimp, crispy shrimp, seafood appetizer, easy dinner, homemade shrimp