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Crispy Coconut Shrimp with Sweet Chili Sauce

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These Crispy Coconut Shrimp are golden, crunchy, and bursting with tropical flavor—perfectly fried in a panko and shredded coconut coating. Paired with a creamy sweet chili dipping sauce, this irresistible appetizer is ideal for parties, seafood feasts, or a summer-inspired dinner.

Ingredients

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined (tails on)

  • 1/2 cup all-purpose flour

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 2 large eggs

  • 1 cup panko breadcrumbs

  • 1 cup sweetened shredded coconut

  • Vegetable oil, for frying

  • Fresh cilantro, for garnish

  • Lime wedges, for serving

For the Sweet Chili Dipping Sauce:

  • 1/2 cup mayonnaise

  • 3 tbsp sweet chili sauce

  • 1 tbsp sriracha (optional, for heat)

  • 1 tsp lime juice

Instructions

  1. Prep Coating Stations:

    • In one bowl: mix flour with salt and pepper.

    • In a second bowl: beat eggs.

    • In a third bowl: combine panko breadcrumbs and shredded coconut.

  2. Coat the Shrimp:

    • Dredge each shrimp in the seasoned flour, dip in egg, then coat thoroughly in the coconut-panko mixture. Press to help it stick.

  3. Fry the Shrimp:

    • Heat about 2 inches of oil in a deep skillet over medium-high heat.

    • Fry shrimp in batches for 2–3 minutes per side, or until golden brown and crispy.

    • Transfer to a paper towel-lined plate to drain.

  4. Make the Sauce:

    • Mix mayonnaise, sweet chili sauce, sriracha (if using), and lime juice in a small bowl until smooth.

  5. Serve:

    • Serve shrimp hot with dipping sauce. Garnish with cilantro and fresh lime wedges.

Notes

  • To make ahead, coat shrimp and refrigerate up to 4 hours before frying.

  • Swap mayo in the sauce for Greek yogurt for a lighter option.

  • Pairs great with a tropical cocktail or iced tea.

Find it online: https://yumfoodusa.com/crispy-coconut-shrimp-with-sweet-chili-sauce/