Coconut Shrimp with Sweet Chili Dip
Published Date:
4/7/2026
Ingredients
1 lb large shrimp, peeled, deveined, and tails left on
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 large eggs
1 cup sweetened shredded coconut
1/2 cup panko breadcrumbs
1 cup vegetable oil, for frying
1/2 cup Thai sweet chili sauce
1 tablespoon fresh lime juice
Instructions
Set up a breading station with three shallow bowls. In the first bowl, mix the flour, garlic powder, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, combine the shredded coconut and panko breadcrumbs.
Holding each shrimp by the tail, dredge it in the seasoned flour, shaking off any excess. Next, dip the shrimp into the beaten eggs, ensuring it is fully coated. Finally, press the shrimp into the coconut-panko mixture, pressing gently so the coating adheres well. Place the coated shrimp on a baking sheet.
Heat about half an inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Carefully add the shrimp to the hot oil in batches, being careful not to overcrowd the pan.
Fry the shrimp for 2 to 3 minutes per side, or until they are golden brown and crispy, and the shrimp is cooked through. Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
In a small serving bowl, whisk together the sweet chili sauce and fresh lime juice to create the dip.
Serve the crispy coconut shrimp immediately alongside the sweet chili dip.
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