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Ultimate Crispy Panko Coconut Shrimp with Sweet Chili Dipping Sauce

A pile of golden brown, crispy coconut shrimp served on a white plate with sweet chili dipping sauce.
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Make restaurant-style crispy coconut shrimp at home. This recipe uses Panko breadcrumbs for maximum crunch, perfect as a party appetizer or a tropical dinner main dish.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup sweetened shredded coconut
  • 1 cup Panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying
  • For the Sweet Chili Dipping Sauce: 1/2 cup sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon lime juice

Instructions

  1. Prepare the shrimp: Pat the shrimp completely dry using paper towels. This step helps the coating stick.
  2. Set up a standard three-stage breading station. Place flour seasoned with salt and pepper in the first shallow dish. Whisk the eggs in the second dish. In the third dish, combine the shredded coconut and Panko breadcrumbs.
  3. Dredge each shrimp first in the flour mixture, shaking off any excess. Dip the floured shrimp into the egg wash, allowing excess to drip off. Finally, press the shrimp firmly into the coconut-Panko mixture to coat thoroughly. Place coated shrimp on a baking sheet.
  4. Prepare the dipping sauce: In a small bowl, whisk together the sweet chili sauce, rice vinegar, and lime juice until combined. Set aside.
  5. Cook the shrimp: Pour about 1 to 1.5 inches of vegetable oil into a deep skillet or Dutch oven. Heat the oil to 350°F (175°C).
  6. Fry the coconut shrimp in batches, ensuring you do not overcrowd the pan. Fry for 2 to 3 minutes per side, until golden brown and crispy.
  7. Remove the cooked shrimp with a slotted spoon and place them on a wire rack set over a paper towel-lined plate to drain excess oil.
  8. Serve your homemade coconut shrimp immediately with the prepared sweet chili dipping sauce.

Notes

  • For a healthier option, you can bake these shrimp at 400°F (200°C) for 12-15 minutes, flipping halfway, or use an air fryer at 375°F (190°C) for 8-10 minutes until golden.
  • To achieve the best crunch, make sure your oil temperature is correct before frying.
  • If you prefer a tropical mango sauce, blend 1 cup of fresh or frozen mango chunks with 1 tablespoon of honey and a splash of water until smooth.

Nutrition

Find it online: https://cravybite.link/crispy-coconut-shrimp-panko-dipping-sauce-recipe/