Description
Crispy, juicy coconut shrimp coated in panko and shredded coconut, served with a homemade sweet chili sauce. This recipe is faster than takeout, budget-friendly, and delivers restaurant-quality crunch without the grease.
Ingredients
Scale
- 1.5 lbs large shrimp, peeled and deveined
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 1 cup unsweetened shredded coconut
- Salt and pepper to taste
- ¼ cup white vinegar
- ¼ cup water
- ½ cup granulated sugar
- 2 tablespoons ketchup
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- 2 cups vegetable oil (for frying)
Instructions
- Pat the shrimp completely dry with paper towels and season lightly with salt and pepper.
- Set up three shallow bowls: one with flour, one with beaten eggs and milk, and one with panko mixed with shredded coconut.
- Dip each shrimp in flour, shaking off excess, then into the egg wash, and finally press into the coconut-panko mixture to coat fully.
- Heat vegetable oil in a large skillet or Dutch oven to 350°F (175°C).
- Fry shrimp in batches (do not overcrowd) for 2-3 minutes per side until golden brown and crispy.
- Remove fried shrimp to a wire rack set over a baking sheet to keep them crispy.
- While shrimp fry, combine vinegar, water, sugar, ketchup, garlic, and ginger in a small saucepan over medium heat.
- Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
- Serve the hot shrimp immediately with the warm sweet chili sauce on the side.
Notes
Ensure shrimp are completely dry before coating to prevent soggy breading. Use a wire rack instead of paper towels to maintain crispiness. Toasting the coconut lightly before mixing adds extra flavor. For a lighter version, bake at 400°F for 10-12 minutes. Do not freeze cooked shrimp as texture suffers.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Asian
Nutrition
- Serving Size: 6-8 shrimp per servi
- Calories: 380
- Sugar: 18
- Sodium: 450
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
Keywords: coconut shrimp, sweet chili sauce, crispy shrimp, quick dinner, seafood recipe, Asian appetizer, homemade sauce, fried shrimp