Crispy Coconut Shrimp with Sweet Chili Dip
Panko-crusted shrimp coated in toasted coconut, fried golden and crispy. Served with a tangy-sweet chili dipping sauce that takes minutes to whisk together.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 28g
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- ¾ cup panko breadcrumbs
- 1 whole egg
- 2 cups vegetable oil for frying
- ½ cup sweet chili sauce
- 2 tbsp lime juice
- 1 pinch salt and pepper
Instructions
- 1
Pat shrimp dry with paper towels. Season with salt and pepper.
- 2
Toast coconut in a dry skillet over medium, stirring often, until golden, ~4 minutes. Transfer to a plate.
- 3
Mix toasted coconut and panko in a shallow bowl. Whisk egg in another bowl.
- 4
Whisk chili sauce and lime juice in a small bowl for dipping sauce. Set aside.
- 5
Heat oil in a heavy pot to 350°F. Test with a breadcrumb—it should sizzle immediately.
- 6
Dip each shrimp in egg, then coat thoroughly in coconut-panko mix. Place on a plate.
- 7
Fry shrimp in batches (don't crowd) until golden and edges curl, ~2 minutes. Transfer to paper towels.
- 8
Arrange shrimp on a platter. Serve immediately with chili-lime dipping sauce on the side.
Tools you’ll need
- 12-inch skillet
- heavy pot or deep fryer
- instant-read thermometer
- 2 shallow bowls
- small mixing bowl
- paper towels
- slotted spoon
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