Coconut Shrimp with Sweet Chili Sauce Recipe
Crispy and flavorful Coconut Shrimp, featuring jumbo shrimp coated in a crunchy coconut and panko breadcrumb mixture, fried to golden perfection and served with a sweet chili dipping sauce. This appetizer is perfect for gatherings or a delicious treat in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Shrimp Coating
- 2 pounds jumbo shrimp (deveined and peeled but tails left on)
- 1/2 cup all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs (beaten)
- 1 1/2 cups finely shredded sweetened coconut
- 1 cup panko breadcrumbs
- oil for frying
Dipping Sauce and Garnish
- 3/4 cup sweet chili sauce
- cilantro for garnish (optional)
Instructions
- Prepare the flour mixture: In a medium bowl, combine the all purpose flour, salt, and pepper. Stir well to evenly distribute the seasoning.
- Set up the breading stations: Beat the eggs in a second bowl. In a third bowl, mix together the shredded sweetened coconut and panko breadcrumbs until thoroughly combined.
- Bread the shrimp: Take each shrimp and first dip it into the flour mixture, ensuring it’s coated completely. Then dip the shrimp into the beaten eggs. Finally, roll the shrimp in the coconut and breadcrumb mixture to coat it evenly. Place each coated shrimp on a sheet pan and repeat until all shrimp are breaded.
- Heat the oil for frying: In a large deep pot, heat about 3 inches of oil to 350°F (175°C). Use a thermometer for accurate oil temperature to ensure crispy shrimp without greasiness.
- Fry the shrimp: Carefully add 6 shrimp at a time to the hot oil. Fry them for 3-4 minutes or until the shrimp turn golden brown and crispy. Avoid overcrowding the pot to maintain temperature.
- Drain excess oil: Remove fried shrimp using a slotted spoon and place them on paper towels to absorb any excess oil.
- Repeat frying: Continue frying the remaining shrimp in batches, repeating the process until all shrimp are cooked.
- Serve immediately: Arrange the shrimp on a serving plate. Serve hot with the sweet chili sauce on the side for dipping. Garnish with fresh cilantro leaves if desired for a pop of color and freshness.
Notes
- Using sweetened shredded coconut adds a nice balance of sweetness to the crispy coating.
- Maintaining the oil temperature at 350°F is crucial for perfect frying and crispiness.
- Do not overcrowd the frying pot; fry in small batches for best results.
- Serve immediately for optimal texture; leftovers can be reheated but will lose crispness.
- Cilantro garnish is optional but adds a fresh contrast.
