Description
This Coconut Shrimp with Sweet Chili Sauce recipe delivers perfectly crispy, golden shrimp coated in a crunchy coconut and breadcrumb crust, served alongside a sweet and tangy chili sauce. It’s an irresistible appetizer or main dish that combines tropical flavors with a satisfying crunch—ideal for entertaining or a special weeknight treat.
Ingredients
Scale
Shrimp Coating
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 ½ cups shredded coconut (sweetened or unsweetened)
- 1 cup breadcrumbs (panko preferred for extra crunch)
For Frying and Serving
- Vegetable oil (for frying)
- ½ cup sweet chili sauce (for serving)
Instructions
- Prepare the Coatings: In separate shallow bowls, place the flour mixed with salt and pepper; beat the eggs in another bowl; and combine the shredded coconut with breadcrumbs in a third bowl.
- Coat the Shrimp: Dip each shrimp first into the seasoned flour mixture, shaking off any excess, then into the beaten eggs, and finally press into the coconut-breadcrumb mixture to thoroughly coat. Set the breaded shrimp aside on a plate.
- Heat the Oil: Pour vegetable oil into a deep pan or skillet to a depth of about 2 inches and heat it over medium-high heat until it reaches approximately 350°F (175°C), suitable for frying.
- Fry the Shrimp: Carefully add the coated shrimp in batches to avoid overcrowding. Fry each batch for about 2-3 minutes until the shrimp is cooked through and the coating is golden brown and crispy.
- Drain and Serve: Use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with the sweet chili sauce on the side for dipping.
Notes
- For best results, use panko breadcrumbs for added crunch.
- Maintain oil temperature to ensure shrimp cooks evenly without absorbing too much oil.
- You can use either sweetened or unsweetened shredded coconut depending on your preference.
- This dish pairs wonderfully with a fresh salad or steamed rice for a complete meal.
