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Copycat Crispy Fried Coconut Shrimp with Sweet Chili Mayo

A plate of perfectly golden brown, crispy coconut shrimp served with a small bowl of bright orange dipping sauce.
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Make restaurant-style 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.

Ingredients

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  • 1 lb large shrimp, peeled and deveined, tails on or off
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup sweetened shredded coconut
  • 1/2 cup Panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • For the Dipping Sauce: 1/2 cup sweet chili sauce
  • For the Dipping Sauce: 1/4 cup mayonnaise
  • For the Dipping Sauce: 1 teaspoon Sriracha (optional)

Instructions

  1. Prepare the shrimp: Pat the shrimp completely dry using paper towels. This step is key for crispiness.
  2. Set up a standard breading station with three shallow dishes. Place the flour mixed with salt and pepper in the first dish. Beat the eggs in the second dish. Combine the shredded coconut and Panko breadcrumbs in the third dish.
  3. Dredge each shrimp first in the flour mixture, shaking off excess.
  4. Dip the floured shrimp into the beaten egg, letting excess drip off.
  5. Finally, press the shrimp firmly into the coconut-Panko mixture, ensuring a thick, even coating. Place coated shrimp on a plate or baking sheet.
  6. Prepare the dipping sauce: In a small bowl, whisk together the sweet chili sauce, mayonnaise, and Sriracha, if using. Set aside.
  7. Heat the oil in a deep skillet or Dutch oven to 350°F (175°C). You need about 2 inches of oil.
  8. Carefully place shrimp into the hot oil, working in batches to avoid overcrowding the pan. Do not add too many at once, as this lowers the oil temperature and results in soggy shrimp.
  9. Fry for 2 to 3 minutes per side, until the coating is golden brown and the shrimp is cooked through.
  10. Remove the crispy coconut shrimp with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
  11. Serve the hot, perfectly crunchy coconut shrimp immediately with the homemade sweet chili mayo.

Notes

  • For extra crispiness, chill the breaded shrimp for 15 minutes before frying.
  • If you prefer baking, arrange the coated shrimp on a lightly oiled baking sheet and bake at 400°F (200°C) for 10-12 minutes, flipping halfway, until golden.
  • To make this a quick seafood dinner, serve over steamed rice with a side of steamed broccoli.

Nutrition

Find it online: https://cookincorner.com/crispy-coconut-shrimp-recipe-sweet-chili-mayo/