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Coconut Shrimp with Sweet Chili Sauce

Coconut shrimp is a crispy, golden seafood dish made by coating shrimp in flour, egg, panko breadcrumbs, and shredded coconut before frying to perfection. Served with sweet chili sauce, it’s the perfect balance of crunchy, savory, and sweet.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4

Ingredients

  • 1 pound shrimp peeled and deveined
  • Salt and pepper to taste
  • 1/3 cup flour use gluten-free flour if needed
  • 2 eggs lightly beaten
  • 1/2 cup panko breadcrumbs use gluten-free if needed
  • 1/2 cup shredded coconut
  • Oil for frying

Instructions

  • Season the shrimp with salt and pepper.
  • Dredge each shrimp in flour, shaking off excess.
  • Dip the shrimp into the beaten eggs.
  • Coat the shrimp in a mixture of panko breadcrumbs and shredded coconut, pressing gently to adhere.
  • Heat oil in a large pan over medium-high heat.
  • Fry shrimp for 2–3 minutes per side, or until golden brown and cooked through.
  • Remove and place on paper towels to drain excess oil.
  • Serve warm with sweet chili sauce for dipping.

Notes

  • Do Not Overcrowd the Pan: Fry in batches for even crisping.
  • Maintain Oil Temperature: Around 350°F (175°C) for best results.
  • Use Large Shrimp: They stay juicy and tender.
  • Press Coating Firmly: Helps coconut stick better.
  • Serve Immediately: Best enjoyed hot and crispy.