Description
A simple, crispy homemade coconut shrimp recipe that delivers restaurant-quality results in just 20 minutes. Featuring a three-step breading process for maximum crunch and a sweet chili dipping sauce.
Ingredients
Scale
- 1.5 pounds jumbo or extra-large shrimp, peeled and deveined
- 1 cup buttermilk
- 2 large eggs
- 1 cup all-purpose flour
- 1.5 cups panko breadcrumbs
- 1 cup unsweetened shredded coconut
- Salt and black pepper to taste
- 1/2 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 clove minced garlic
- 1/4 teaspoon red pepper flakes (optional)
- 1–2 tablespoons water
- 2 cups vegetable or canola oil for frying
Instructions
- Thaw frozen shrimp if necessary, then pat them completely dry with paper towels. Place shrimp in buttermilk, cover, and marinate in the fridge for at least 15 minutes.
- Set up a breading station with three shallow bowls. Mix flour with 1 tsp salt and 1/2 tsp pepper in the first bowl. Whisk eggs with a pinch of salt in the second bowl. Mix panko, shredded coconut, 1 tsp salt, and 1/2 tsp pepper in the third bowl.
- Remove shrimp from buttermilk, letting excess drip off. Dredge in flour, dip in egg wash, then press firmly 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 (4-5 at a time) for 2-3 minutes per side until golden brown and opaque. Do not crowd the pan.
- Remove shrimp to a wire rack to drain. Repeat with remaining batches.
- Whisk together sweet chili sauce, soy sauce, lime juice, garlic, and red pepper flakes. Add water to thin to desired consistency.
- Serve immediately with the dipping sauce.
Notes
Ensure shrimp are completely dry before breading to prevent soggy coating. Keep oil temperature between 325°F and 375°F. For extra crunch, double-dip the shrimp in egg and coconut mixture. Can be baked at 400°F for 12-15 minutes for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 4-6 sh
- Calories: 380
- Sugar: 12
- Sodium: 650
- Fat: 18
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 22
Keywords: coconut shrimp, crispy shrimp, appetizer, fried shrimp, sweet chili sauce, easy recipe, seafood