Print

The Ultimate Crispy Panko Coconut Shrimp with Homemade Sweet Chili Dipping Sauce

A plate of crispy, golden brown coconut shrimp served with a side of orange dipping sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Achieve that perfect shatteringly crisp texture on your shrimp using Panko breadcrumbs for a true restaurant-style experience. This easy coconut shrimp appetizer is addictive and pairs perfectly with our simple homemade sweet chili dipping sauce recipe. It is great for weeknight dinners or your next party spread.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1 cup sweetened flaked coconut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying
  • 1/2 cup granulated sugar (for sauce)
  • 1/2 cup rice vinegar (for sauce)
  • 1/4 cup water (for sauce)
  • 2 tablespoons sweet chili sauce (for sauce)
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (for sauce slurry)

Instructions

  1. Prepare the shrimp: Pat the peeled and deveined shrimp completely dry with paper towels. This step helps the coating adhere.
  2. Set up the dredging stations: Place the flour on one plate. In a shallow bowl, whisk the eggs. On a third plate, combine the Panko breadcrumbs, flaked coconut, salt, and pepper.
  3. Coat the shrimp: Dredge each shrimp first in the flour, shaking off any excess. Dip the floured shrimp into the egg mixture, allowing excess to drip off. Finally, press the shrimp firmly into the Panko-coconut mixture until fully coated. Place coated shrimp on a clean plate.
  4. Make the dipping sauce: In a small saucepan, combine the sugar, rice vinegar, water, and sweet chili sauce. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  5. Thicken the sauce: Whisk in the cornstarch slurry. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon, about 1 minute. Remove from heat and set aside to cool slightly.
  6. Fry the shrimp: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1.5 inches. Heat the oil to 350°F (175°C).
  7. Cook in batches: Carefully place 5-6 shrimp into the hot oil, ensuring you do not overcrowd the pan. Fry for 2 to 3 minutes per side, turning once, until the coating is golden brown and crispy.
  8. Drain: Remove the cooked coconut shrimp with a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  9. Serve immediately with the homemade sweet chili dipping sauce.

Notes

  • For an air fryer method, spray the coated shrimp lightly with cooking spray and cook at 380°F (195°C) for 8 to 10 minutes, flipping halfway through, until golden.
  • For a baked method, place shrimp on a wire rack over a baking sheet and bake at 400°F (200°C) for 12 to 15 minutes, flipping halfway.
  • You can substitute the sweet chili sauce in the dipping sauce with apricot preserves for a different sweet and tangy flavor profile.

Nutrition

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