Fried Coconut Shrimp (Printable)

Golden coconut-crusted shrimp with crispy panko coating and zesty lime chili dip

# What You'll Need:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined, tails on

→ Breading

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

→ For 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 dry with paper towels to ensure proper coating adhesion. Set aside while preparing the breading station.
02 - In a shallow bowl, combine flour, salt, and pepper. In a second bowl, whisk together eggs and milk until smooth. In a third bowl, mix shredded coconut and panko breadcrumbs until evenly distributed.
03 - Dredge each shrimp in the flour mixture, shaking off excess. Dip into the egg mixture, allowing excess to drip off. Press firmly into the coconut-panko mixture, ensuring complete coverage on all sides.
04 - Pour vegetable oil to a depth of 1 inch in a deep skillet or frying pan. Heat to 350°F, monitoring temperature with a thermometer for optimal frying conditions.
05 - Fry shrimp in batches without overcrowding the pan. Cook 2-3 minutes per side until golden brown and cooked through. Maintain oil temperature between batches.
06 - Remove shrimp with a slotted spoon and transfer to paper towels to drain excess oil. Let rest for 1-2 minutes before serving.
07 - Whisk together sweet chili sauce and fresh lime juice until smooth and well combined.
08 - Arrange hot fried coconut shrimp on a serving platter. Serve immediately with dipping sauce on the side for optimal texture and flavor.

# Expert Advice:

01 -
  • The combination of coconut and panko creates this shatteringly crispy coating that stays crunchy even after the shrimp cools down
  • These come together so quickly you can have them on the table in under 30 minutes flat
  • That sweet chili lime dip takes everything over the top and cuts right through the richness
02 -
  • Overcrowding the pan drops the oil temperature fast and leaves you with soggy shrimp, work in small batches
  • Press the coating onto each shrimp firmly but gently, any loose flakes will burn and turn your oil dark
  • Keep the cooked shrimp warm in a 200 degree oven while you finish frying the rest
03 -
  • Add a pinch of cayenne or paprika to your flour mixture if you want some heat to cut through the sweetness
  • Serve these immediately after frying for the best texture, they lose their magic as they sit
  • Pick up frozen peeled and deveined shrimp when they're on sale and keep them stocked for impromptu coconut shrimp nights

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