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Ultimate Crispy Coconut Shrimp with Sweet Chili Mayo Dipping Sauce (Baked or Fried)

A plate piled high with golden brown, crispy coconut shrimp served next to a small white ramekin of sweet chili dipping sauce.
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Create restaurant-style coconut shrimp at home. This recipe gives you maximum crunch using panko and shredded coconut, perfect as a tropical appetizer or a weeknight seafood main dish. You choose between frying for ultimate crispiness or baking for a lighter option. Serve with a simple, creamy sweet chili mayo dipping sauce.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined, tails on or off
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 cup sweetened shredded coconut
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (if frying)
  • Cooking spray (if baking)
  • For the Sweet Chili Mayo Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 teaspoon lime juice

Instructions

  1. Set up a standard breading station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. In the third dish, combine panko breadcrumbs, both types of shredded coconut, salt, and pepper. Mix well.
  2. Pat the shrimp very dry using paper towels. This step is key for a crispy coating.
  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 to coat completely.
  4. For Frying: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully place shrimp into the hot oil, working in batches to avoid overcrowding. Fry for 2 to 3 minutes per side, until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack set over paper towels.
  5. For Baking: Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray. Arrange the coated shrimp in a single layer on the sheet. Lightly spray the tops of the shrimp with cooking spray. Bake for 12 to 15 minutes, flipping halfway through, until golden brown and crisp.
  6. Make the Dipping Sauce: While the shrimp cooks, whisk together the mayonnaise, sweet chili sauce, and lime juice in a small bowl until smooth.
  7. Serve your crispy coconut shrimp immediately with the homemade sweet chili mayo dipping sauce.

Notes

  • For an even crunchier texture when baking or air frying, lightly toast the shredded coconut in a dry pan over medium heat for 3-5 minutes before mixing it into the coating.
  • If you prefer a pineapple sauce, substitute the sweet chili sauce in the dipping sauce recipe with 1/4 cup of crushed pineapple (drained) and 1 tablespoon of brown sugar.
  • To make this a weeknight seafood meal, serve these shrimp over a bed of jasmine rice with a side of steamed broccoli.

Nutrition

Find it online: https://tastethisplate.com/coconut-shrimp-ultimate-crispy-recipe/