Fried Coconut Shrimp (Printable Version)
Crispy coconut-crusted shrimp with a golden panko coating and sweet chili lime dipping sauce.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined, tails on
→ Breading Station
02 - 2/3 cup all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 large eggs
06 - 1/2 cup milk
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs
→ Frying
09 - Vegetable oil for frying
→ Dipping Sauce
10 - 1/3 cup sweet chili sauce
11 - 1 tbsp lime juice
# How To Make It:
01 - Pat the shrimp completely dry with paper towels to ensure proper breading adhesion. Set aside while preparing the coating stations.
02 - Arrange three shallow bowls: first with flour, salt, and pepper mixed together; second with whisked eggs and milk; third with shredded coconut combined with panko breadcrumbs.
03 - Dredge each shrimp in the flour mixture, shaking off excess. Dip into the egg mixture, then press firmly into the coconut-panko blend to ensure thorough coating.
04 - Pour vegetable oil to a depth of 1 inch in a deep skillet or frying pan. Heat to 350°F, maintaining temperature throughout frying.
05 - Fry shrimp in small batches without crowding the pan. Cook 2 to 3 minutes per side until golden brown and completely cooked through. Internal temperature should reach 145°F.
06 - Remove shrimp with a slotted spoon and transfer to paper towels to drain excess oil. Let rest for 1 minute before serving.
07 - Whisk sweet chili sauce and fresh lime juice in a small bowl until well combined.
08 - Arrange fried coconut shrimp on a serving platter with dipping sauce alongside. Serve hot for optimal texture and flavor.
# Expert Advice:
01 -
- The triple coating technique creates this ridiculous crunch that stays crispy even after sitting out
- They come together faster than you can set up a proper dipping station
02 -
- Crowding the pan is the fastest way to ruin these, so fry in small batches and keep the oil hot
- Press the coconut mixture onto each shrimp firmly or it will all fall off in the oil
03 -
- Buy already peeled and deveined shrimp to save yourself about 15 minutes of prep work
- If your coconut coating starts burning before the shrimp cook through, finish them in a 180°C oven for 5 minutes