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Ultimate Crispy Coconut Shrimp with Sweet Chili Mayo and Pineapple Dip

A close-up of perfectly fried, golden brown coconut shrimp piled on a white plate next to a dollop of orange dipping sauce.
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Make restaurant-style coconut shrimp at home that is perfectly golden and crispy. This recipe includes instructions for achieving maximum crunch using Panko and offers two simple dipping sauces: a Sweet Chili Mayo and a tangy Pineapple Dip.

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined, tails on or off
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup Panko breadcrumbs
  • 1 cup sweetened shredded coconut
  • 1/2 cup unsweetened shredded coconut
  • Vegetable oil, for frying (or cooking spray for baking/air frying)
  • For Sweet Chili Mayo Dip: 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 teaspoon lime juice
  • For Pineapple Dip: 1/2 cup crushed pineapple (drained), 2 tablespoons cream cheese (softened), 1 tablespoon powdered sugar

Instructions

  1. Prepare the shrimp by patting them completely dry with paper towels. This step is key for a crispy coating.
  2. Set up a standard breading station with three shallow dishes. Place flour seasoned with salt and pepper in the first dish. Whisk the eggs in the second dish. In the third dish, combine the Panko breadcrumbs and both types of shredded coconut.
  3. Working with one shrimp at a time, dredge it thoroughly in the flour mixture, shaking off any excess.
  4. Dip the floured shrimp into the egg wash, allowing excess to drip off.
  5. Press the shrimp firmly into the Panko-coconut mixture, ensuring the coating adheres completely to all sides. Place coated shrimp on a baking sheet.
  6. Prepare the dips: For the Sweet Chili Mayo, whisk together mayonnaise, sweet chili sauce, and lime juice until smooth. For the Pineapple Dip, beat the softened cream cheese until smooth, then mix in the drained crushed pineapple and powdered sugar. Set both dips aside.
  7. To fry: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the shrimp in batches for 2-3 minutes per side until golden brown and cooked through. Remove and drain on a wire rack or paper towels.
  8. To bake: Preheat your oven to 400°F (200°C). Lightly spray the coated shrimp with cooking spray. Bake for 12-15 minutes, flipping halfway, until golden.
  9. To air fry: Preheat the air fryer to 380°F (195°C). Spray the shrimp lightly with oil and cook in a single layer for 8-10 minutes, shaking the basket halfway through.
  10. Serve your crispy coconut shrimp immediately with the prepared Sweet Chili Mayo and Pineapple Dips.

Notes

  • For the crispiest result when frying, maintain the oil temperature between 340°F and 350°F.
  • If you are baking or air frying, spraying the coating with a light coat of oil helps achieve a better golden color.
  • You can substitute the pineapple dip ingredients with a store-bought sweet chili sauce for a quicker option.

Nutrition

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