Description
This restaurant-style Coconut Shrimp recipe features shatteringly crispy shrimp with a bold Sriracha-chili dipping sauce. Perfect as an appetizer or party snack.
Ingredients
1/3 cup all-purpose flour
Salt and freshly ground black pepper
2 eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound jumbo raw shrimp, thawed, peeled, and deveined
2 cups canola oil for frying
For the sauce:
1/2 cup mayonnaise
1 tablespoon Sriracha
1 tablespoon Thai sweet chili sauce
Instructions
1. Whisk together mayonnaise, Sriracha, and sweet chili sauce; chill.
2. Add flour, salt, and pepper to a shallow dish. In another dish, add beaten eggs. In a third, combine panko and coconut.
3. Dredge shrimp in flour, dip in egg, then coat in coconut-panko mixture.
4. Place coated shrimp on a plate and refrigerate for up to 2 hours.
5. Heat oil in a saucepan to 350°F. Fry shrimp in batches for 2–3 minutes per side.
6. Drain on paper towels and serve with sauce.
Notes
Use Kewpie mayo for the best umami punch, but any quality mayo works.
Sweetened coconut adds both texture and caramelized flavor.
For a lighter version, try air frying at 375°F for 8–10 minutes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 pieces
- Calories: 275
- Sugar: 16g
- Sodium: 905mg
- Fat: 8g
- Saturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 245mg