📝 About This Recipe
Transport your taste buds to a sun-drenched tropical beach with this quintessential coastal appetizer. Each succulent jumbo shrimp is double-dredged in a blend of crispy Panko and sweet shredded coconut, resulting in a dramatic crunch that yields to a tender, buttery interior. Paired with a vibrant, homemade sweet chili sauce, this dish offers the perfect harmony of heat, sweetness, and exotic texture.
🥗 Ingredients
The Shrimp
- 1 pound Jumbo Shrimp (peeled, deveined, tail-on (16-20 count))
- 1/2 cup All-purpose flour (for the initial dredge)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Paprika (smoked or sweet)
- 2 Large eggs (beaten well)
- 1 cup Sweetened shredded coconut (finely chopped if strands are very long)
- 1 cup Panko breadcrumbs (for maximum crunch)
- 2 cups Vegetable oil (for shallow frying; use a high-smoke point oil)
- 1 pinch Salt and black pepper (to taste)
Sweet Chili Sauce
- 1/2 cup Thai sweet chili sauce (store-bought or homemade)
- 1 tablespoon Rice vinegar (for acidity)
- 1 teaspoon Lime juice (freshly squeezed)
- 1 tablespoon Fresh cilantro (finely minced)
- 1/4 teaspoon Red chili flakes (optional, for extra heat)
For Garnish
- 4 pieces Lime wedges (for serving)
- 2-3 Fresh cilantro sprigs (for decoration)
👨🍳 Instructions
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1
Prepare the shrimp by ensuring they are completely dry; pat them thoroughly with paper towels. This ensures the flour adheres properly.
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2
Set up a breading station with three shallow bowls. In the first bowl, whisk together the flour, garlic powder, paprika, salt, and pepper.
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3
In the second bowl, beat the eggs until smooth and slightly frothy.
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4
In the third bowl, combine the shredded coconut and Panko breadcrumbs, tossing them together to ensure an even distribution.
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5
Holding a shrimp by the tail, dredge it in the flour mixture, shaking off any excess. Dip it into the egg wash to coat completely, then press it firmly into the coconut-Panko mixture.
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6
Place the coated shrimp on a baking sheet lined with parchment paper. Repeat for all shrimp. For the best crust, refrigerate the breaded shrimp for 15-20 minutes before frying; this helps the coating set.
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7
While the shrimp chill, prepare the sauce by whisking the sweet chili sauce, rice vinegar, lime juice, minced cilantro, and chili flakes in a small serving bowl.
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8
In a large skillet or deep pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, a pinch of breadcrumbs should sizzle immediately upon contact.
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9
Fry the shrimp in batches of 5 or 6 to avoid overcrowding the pan, which can lower the oil temperature and lead to greasiness.
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10
Cook the shrimp for about 2-3 minutes per side. They are done when the coconut is a beautiful golden brown and the shrimp inside is opaque and pink.
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11
Use a slotted spoon or tongs to transfer the fried shrimp to a wire rack set over a baking sheet or a plate lined with paper towels to drain.
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12
Immediately sprinkle a tiny pinch of salt over the hot shrimp to enhance the flavors.
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13
Arrange the shrimp on a platter around the bowl of sweet chili sauce. Garnish with lime wedges and fresh cilantro sprigs and serve immediately while hot and crispy.
💡 Chef's Tips
Use cold shrimp but dry them meticulously; moisture is the enemy of a crispy crust. If the coconut starts browning too quickly before the shrimp is cooked, lower the heat slightly; coconut has a high sugar content and burns easily. For a lighter version, you can air-fry these at 400°F for 8-10 minutes, flipping halfway through and spraying with oil. Ensure you use 'sweetened' shredded coconut for that classic restaurant-style flavor profile, though unsweetened works if you prefer a savory lean. Always use a wire rack for draining rather than just paper towels to prevent the bottom of the shrimp from becoming soggy.
🍽️ Serving Suggestions
Pair with a crisp, cold Sauvignon Blanc or a light Lager to cut through the richness of the coconut. Serve alongside a refreshing mango and cucumber salad with a lime vinaigrette. For a full meal, serve over a bed of jasmine rice cooked with a splash of coconut milk. Offer a secondary dipping sauce like a spicy lime aioli or a pineapple habanero jam. Provide extra lime wedges for guests to squeeze over the shrimp just before eating for a bright citrus pop.