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Crispy Restaurant Style Coconut Shrimp with Sweet Chili Mayo Dip

A plate of crispy, golden brown coconut shrimp served with a small bowl of creamy orange dipping sauce.
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You can make restaurant-quality crispy coconut shrimp at home. This recipe uses a Panko coating for maximum crunch and includes instructions for a simple, balanced sweet chili mayo dipping sauce. It is a perfect appetizer for parties or a quick seafood dinner.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails on or off
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup sweetened flaked coconut
  • 1/2 cup Panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying (about 2 inches deep)
  • For the Sweet Chili Mayo Dip:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 teaspoon Sriracha (optional, for heat)
  • 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp: Pat the shrimp completely dry using paper towels. This step helps the coating stick and promotes crispiness.
  2. Set up a standard breading station with three shallow dishes. Place the flour in the first dish. Whisk the eggs in the second dish. In the third dish, combine the flaked coconut, Panko breadcrumbs, salt, and pepper. Mix well.
  3. Dredge each shrimp first in the flour, shaking off any excess. Dip the floured shrimp into the egg mixture, letting excess drip off. Finally, press the shrimp firmly into the coconut-Panko mixture, ensuring it is fully coated. Place the coated shrimp on a clean plate or baking sheet.
  4. Prepare the dipping sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha (if using), and lime juice until smooth. Set aside.
  5. Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
  6. Fry the shrimp: Working in batches to avoid overcrowding the pot, carefully place the coconut shrimp into the hot oil. Fry for 2 to 3 minutes per side, until they are golden brown and cooked through.
  7. Remove the shrimp from the oil using a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  8. Serve the crispy coconut shrimp immediately with the prepared sweet chili mayo dip.

Notes

  • For an air fryer coconut shrimp option, spray the coated shrimp lightly with cooking spray and air fry at 380°F (195°C) for 8 to 10 minutes, flipping halfway, until golden. This is a healthier coconut shrimp alternative.
  • If you prefer a buffet style coconut shrimp that is saucy rather than crispy fried, you can skip the breading and frying steps and simmer the shrimp in a creamy coconut sauce made from coconut milk, ginger, and a touch of sugar.
  • To make the coating extra crunchy, substitute half of the flaked coconut with crushed cornflakes.

Nutrition

Find it online: https://mdlatdmm.com/coconut-shrimp-recipe-crispy-easy/