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Golden, crispy coconut shrimp with a creamy sweet chili dipping sauce. Easy, crunchy, and packed with flavor!
Know Before You Scroll
Servings: 4
Prep: 20 minutes
Cook: 10 minutes
Ultra-crispy shrimp with a light, golden coconut crust and a creamy sweet chili dipping sauce that’s tangy, slightly spicy, and just a little tropical. It’s crunchy, creamy, sweet heat magic.
Beginner-friendly with a few extra steps. If you can dip and fry, you’ve got this.
Jumbo shrimp, kosher salt, black pepper, all-purpose flour, garlic powder, paprika, cayenne (optional), large egg, buttermilk, Dijon mustard, hot sauce (optional), shredded unsweetened coconut, panko breadcrumbs, neutral oil, mayonnaise, sour cream, sweet chili sauce, pineapple juice, honey, lime juice, toasted sesame oil, soy sauce, garlic, red pepper flakes or extra hot sauce (optional).
Paper towels, 3 shallow bowls, whisk, large skillet, tongs or slotted spoon, parchment-lined baking sheet, small mixing bowl, spoon or spatula.
Chill the shrimp before frying! That 30-minute fridge time helps the coating stick and crisp up beautifully.
Buy shrimp already peeled and deveined. Also, use store-bought sweet chili sauce alone in a pinch—still delicious!
No buttermilk? Mix regular milk with a splash of lemon juice or vinegar. No panko? Regular breadcrumbs work too, but panko = crunch.
Crispy Coconut Shrimp
Let’s talk coconut shrimp. We’ve had our fair share of trial runs over here, and let me just say—there were some very soggy outcomes. We tried deep frying (messy and overkill), baking (sad and not crispy), and even air frying (we wanted it to work, but nope). What we really wanted was that restaurant-style coconut shrimp: golden brown, perfectly crunchy, with juicy shrimp inside and a crave-worthy sauce to swipe it through. This version? Nailed it. The flour layer gives the shrimp a dry base to cling to, the egg-buttermilk combo keeps things light and sticky, and that coconut-panko crust? Total crisp-fest. And don’t skip the sweet chili dipping sauce—it’s creamy, tangy, a little tropical, and totally makes the dish.
Ingredient Notes
Choose 12/15 count shrimp (12 to 15 per pound), peeled and deveined. Tail-on makes dipping easier! If buying frozen, pick raw, not cooked, and defrost first.
Medium or large shrimp will work, just adjust cook time slightly.
Use Shredded Unsweetened Coconut. Unsweetened gives crunch without burning or overpowering sweetness.
Sweetened coconut can work—just watch it closely to prevent burning.
Baking aisle or natural foods section.
Japanese-style panko is crispier than regular breadcrumbs.
Crushed cornflakes or regular breadcrumbs, but they’ll be less airy.
Baking aisle near breadcrumbs or the international section.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Prep the Shrimp
Let’s start with the shrimp. I’m using big, juicy jumbo shrimp here—peeled, deveined, and patted dry. A little sprinkle of kosher salt and black pepper goes right on top to season them up just a bit before we start dipping.
Set Up the Dredging Station
Now we’re going to set up a three-part dredging station.
First bowl: flour, garlic powder, paprika, and a tiny pinch of cayenne if you like a kick.
Second bowl: crack in one egg, a splash of buttermilk, a little Dijon mustard, and a few dashes of hot sauce. Whisk it up until smooth and creamy.
Third bowl: shredded coconut and panko. This is where all the crispy magic happens.
Take each shrimp and go for a little dredge-dip-press action. First into the flour—shake off the excess—then dunk it into the egg mixture, and finally press it into the coconut and panko until it’s fully coated and looking like a crunchy dream.
Chill – Then Fry
Place all your coated shrimp on a parchment-lined baking sheet and pop them in the fridge for about 30 minutes. This step helps the coating stick and gives us that extra-crispy finish.
Heat neutral oil in a large skillet over medium heat. Once hot, add the shrimp in batches without overcrowding. Fry for 2-3 minutes per side until golden, crispy, and cooked through. Let them drain on a paper towel-lined plate while you make the dipping sauce—or sneak a tester. No judgment.
Make the Sweet Chili Dipping Sauce
In a small bowl, stir together mayo, sour cream, sweet chili sauce, pineapple juice, honey, lime juice, sesame oil, soy sauce, and some finely grated garlic. Give it a taste—you can bump up the lime or chili sauce to make it more your vibe. Let it chill in the fridge for 15 minutes so the flavors can hang out.
Time to Eat!
Serve the hot, crispy shrimp with that cool, creamy, sweet-spicy sauce. Dip, crunch, repeat.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 18 minutes
Serves 4
For the Shrimp:
- ▢ 1 lb jumbo shrimp (12/15 count, peeled and deveined)
- ▢ ½ teaspoon kosher salt
- ▢ ¼ teaspoon black pepper
For the Dredging Station:
Flour Mixture:
- ▢ ⅓ cup all-purpose flour
- ▢ ¼ teaspoon garlic powder
- ▢ ¼ teaspoon paprika
- ▢ Pinch of cayenne pepper (optional)
- ▢ Salt and pepper to taste
- ▢ 1 large egg
Egg + Buttermilk Mixture:
- ▢ 2 tablespoons buttermilk
- ▢ ¼ teaspoon Dijon mustard
- ▢ A few dashes of hot sauce (optional)
Coconut Coating:
- ▢ ½ cup shredded unsweetened coconut
- ▢ ¼ cup panko breadcrumbs
For Frying:
- ▢ ¼ cup neutral oil (like avocado, canola, or vegetable oil)
For Sweet Chili Dipping Sauce
- ▢ ¼ cup mayonnaise
- ▢ 2 tablespoons sour cream
- ▢ 2 tablespoons sweet chili sauce
- ▢ 1 tablespoon pineapple juice
- ▢ 2 teaspoons honey
- ▢ 1 teaspoon lime juice
- ▢ ¼ teaspoon toasted sesame oil
- ▢ ½ teaspoon soy sauce
- ▢ 1 small garlic clove (grated or finely minced)
- ▢ Optional: pinch of red pepper flakes or a few drops of hot sauce for heat
Prep the Shrimp:
Pat shrimp dry with paper towels. Season with kosher salt and black pepper.
Make the Dredging Station:
In Bowl 1, whisk together flour, garlic powder, paprika, cayenne, salt, and pepper.
In Bowl 2, whisk the egg, buttermilk, Dijon mustard, and hot sauce until smooth.
In Bowl 3, combine shredded coconut and panko.
Coat the Shrimp:
Dredge each shrimp in the seasoned flour (shake off excess), dip in the egg-buttermilk mixture, then press into the coconut-panko mix until fully coated.
Chill for Crispiness:
Place coated shrimp on a parchment-lined baking sheet and chill in the fridge for 30 minutes. This helps the coating stick and crisp up when frying.
Pan-Fry to Golden Perfection:
Heat oil in a large skillet over medium heat. When hot, add shrimp in batches and fry for 2–3 minutes per side until golden brown and cooked through. Don’t overcrowd the pan.
Drain and Serve:
Remove shrimp from oil and place on a paper towel-lined plate. Serve hot with your favorite dipping sauce.
For Sweet Chili Dipping Sauce
In a small bowl, mix mayo, sour cream, sweet chili sauce, pineapple juice, honey, lime juice, sesame oil, soy sauce, and garlic until smooth and creamy.
Add more lime for tang, more honey for sweetness, or extra chili sauce for heat. Balance is key here!
Refrigerate for 15–30 minutes so the flavors can come together.
- Dry Shrimp = Crispy Shrimp: Pat your shrimp super dry with paper towels before seasoning. Moisture is the enemy of crispiness.
- Triple Bowl Setup: Get your dredging station fully ready before starting. It makes the coating process way less messy and much faster.
- Press the Coating: After dunking in the coconut-panko mix, press firmly to help the coating stick. No one wants naked shrimp.
- Chill Before Frying: A quick 30-minute chill in the fridge gives the coating time to set and results in a way crispier crust.
- Don’t Crowd the Pan: Fry in batches! Too many shrimp at once = steamed shrimp instead of crispy shrimp.
- Oil Temperature Matters: Medium heat is the sweet spot. If the oil’s too hot, the outside will burn before the inside is cooked.
- Taste Test the Sauce: Before serving, dip a spoon and adjust to your vibe—more lime for tang, more chili for heat, or more honey for sweet.
- To Store (Short-Term): Keep leftover cooked shrimp in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer at 375°F to re-crisp.
- To Freeze (Uncooked): After coating and chilling, freeze shrimp in a single layer on a parchment-lined baking sheet. Once frozen, transfer to a zip-top freezer bag. Fry straight from frozen, adding 1–2 extra minutes to cook time.
To Freeze (Cooked): You can freeze cooked coconut shrimp, but they lose some of their crunch. Reheat in a 400°F oven or air fryer to help bring back that crispy texture.
Calories: 496 | Carbohydrates: 23g | Protein: 20g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 1190mg | Potassium: 263mg | Fiber: 3g | Sugar: 9g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg
FAQs
Can I bake coconut shrimp instead of frying?
Yes! Place coated shrimp on a wire rack set over a baking sheet, spray lightly with oil, and bake at 425°F for 12–15 minutes. It won’t be as crispy as frying, but it’s still super tasty.
What kind of shrimp should I use?
Look for jumbo (12/15 count) raw shrimp, peeled and deveined. Tail-on makes them easier to grab and dip, but it’s totally optional.
Can I use sweetened coconut?
You can, but it will caramelize quickly and might burn before the shrimp are cooked through. Unsweetened coconut is best for frying.
Is this gluten-free?
Not as written—because of the flour and panko. But you can sub in a gluten-free all-purpose flour and gluten-free breadcrumbs or crushed rice cereal.
Can I air fry them?
Yes! Preheat your air fryer to 375°F and cook for about 8–10 minutes, flipping halfway through. They’ll be a little lighter in color but still deliciously crispy.
What goes well with coconut shrimp?
Serve with jasmine rice, a simple salad, or tropical sides like mango salsa, pineapple fried rice, or grilled veggies. And definitely don’t skip the dipping sauce!
English (US) · 